As summer settles in around the globe, a new generation of private beach clubs is causing a sensation – from the shores of Cannes to the shores of Bali. Gone are the days of simple deckchairs and glasses of rosé: these places become immersive experiences, from morning until night, combining well-being, gastronomy, design and ambiance. In 2025, a beach club is no longer just a place: it’s a brand.

The modern beach club redefines the tempo of a day. Sunrise yoga sessions, beach pilates, mindfulness rituals… give way to gourmet brunches and gentle DJ sets. This format is multiplying around the world (as at Scorpios in Mykonos, or the Beach Caves at Six Senses in Ibiza), where the art of conscious living meets thoughtful celebration.

Design is no longer an option: it’s a signature. Natural textures, carefully chosen objects… the visual identity of a beach club is as essential as what’s on the plate. And what’s on the plate? Creations by renowned chefs (such as Juan Arbelaez at Copal Beach Cannes, or Nobu Matsuhisa at Nobu Marbella). Seasonal menus, wood-fired cooking, chef-driven brunches: the new standard.

High-end fashion and lifestyle brands are also embracing the phenomenon, transforming beach clubs into summer showcases for their worlds. Collaborations – Jacquemus at Monte-Carlo Beach, Dolce & Gabbana in Capri, Burberry in Ibiza – show just how far these immersive experiences go beyond the boutique.

Located on the iconic former site of 3.14, Copal Beach reinvents the Riviera with a fresh spirit. Conceived as a South American-inspired hacienda, it blends terracotta facades, handcrafted decor, incense rituals and lush bougainvillea. Every nook and cranny tells a story – a setting that’s both intimate and spectacular.

In the kitchen, chef Juan Arbelaez (trained with Éric Frechon and Pierre Gagnaire) creates a refined, festive menu: ceviches, octopus with chimichurri, grilled free-range chicken, melt-in-the-mouth arepas… Everything is prepared on site, with generous plates and vibrant flavors.

Copal also offers all-day programming: festive Sunday brunches with live music, a wellness corner with yoga or pilates classes, and candlelit dinners that go late into the night. More than a beach: a destination.

These concepts are not isolated – they reflect a global appetite for more ambitious coastal experiences:

• Scorpios (Mykonos & Bodrum): when ritual well-being and shared cuisine meet in a bohemian, organic atmosphere
• La Réserve à la Plage (Saint-Tropez): Philippe Starck’s minimalist retreat with shareable Mediterranean dishes
• Nammos (Mykonos): luxury, retail and champagne-flavored gastronomy
• Nikki Beach (Saint-Tropez, Marbella, Koh Samui): a pioneering combination of luxury, music and international hospitality
• Six Senses (Ibiza): live performances, holistic wellness and organic gastronomy in a cliffside hideaway