Celebrating 50 years on the French Riviera, the Fairmont Monte Carlo has unveiled a property-wide transformation that touched every corner of the landmark hotel, from newly redesigned guestrooms and suites to dining destinations and event spaces. Originally opened in 1975 by Princess Grace of Monaco, Fairmont Monte Carlo is embarking on its next chapter with a strengthened commitment to sustainability.
Guestrooms and suites have been completely redesigned in cream and ocean blue tones, with refined furnishings and private terraces overlooking the sea, garden or the famous Grand Prix Hairpin bend. New Resort Suites tailored for families will debut this year, offering kitchens, expansive living areas and terraces.
The transformation extends to the hotel’s dining scene. Set against the backdrop of the sea, Amù Monte Carlo offers a Mediterranean-inspired menu on the rooftop of the hotel. Additionally, Amù by the Pool offers casual dining and cocktails with views across both Monaco and the Mediterranean. Nobu Monte Carlo, a flagship for the global brand, has also been redesigned and now sports updated interiors. The renovated Lobby Lounge Restaurant & Bar, located in the heart of the Fairmont Monte Carlo, is available to guests 24/7. Framing views of the Mediterranean, the outlet serves classic international dishes with a contemporary twist as well as a range of cocktails.
The hotel’s event spaces have also been updated. The newly renovated Le Grand Salon offers the latest technology and flexible layouts for events of up to 1,500 guests.
Sustainability is central to the hotel’s new chapter. To support Monaco’s goal of phasing out fossil fuels and achieving carbon neutrality by 2050, Fairmont Monte Carlo has connected its energy system to the Principality’s thalassothermal network, which uses seawater to sustainably heat and cool buildings. This move, made in collaboration with SeaWergie and SMEG, involved a major upgrade of the hotel’s historic seawater pumping station—tripling its capacity and linking it to a loop serving 10 buildings. The project is expected to reduce Monaco’s greenhouse gas emissions by 3 percent, eliminating nearly 2,000 tons of carbon dioxide annually and significantly improving the hotel’s energy efficiency.
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