Since the day it opened its doors, the Mirabelle Restaurant has garnered numerous awards, accolades and critical notices from the UK’s top food writers.As well as being considered one of the finest restaurants in Eastbourne, The Independent voted the Mirabelle in the top 50 best restaurants in the UK, and it has featured regularly in the Good Food Guide for many years. With menus inspired and created by Head Chef, Gerald Roser, the Mirabelle serves a modern European menu of seasonal specialities that play creatively with flavours and textures, and which are complemented by an extremely well chosen wine list.

Just as impressive is the elegant splendour of the beautifully furnished dining room itself, which you can enter either directly from the hotel or via its own discreet side entrance, and is a quiet haven that attracts romantic couples, small business groups and devotees of gourmet dining.

Together with The Garden Restaurant, they represent the finest dining to be found in East Sussex.


Tuesday - Saturday inclusive   12.30pm - 2.00pm

Tuesday - Saturday inclusive    7.00pm - 10.00pm

Please note that the Mirabelle Restaurant is closed on Sunday and Mondays

Please note that Gentlemen are respectfully requested to wear a Jacket or collared shirt in both Restaurants for dinner. Please no T Shirts or Sportswear.

Our menus are a sample of the Cuisine of the Mirabelle Restaurant, should you wish to recieve weekly current menus by email, please contact us at

Head Chef

Gerald Röser

Gerald Röser has been Head Chef at the award-winning Mirabelle restaurant, at Eastbourne’s five-star Grand Hotel for a number of years. He previously ran his own restaurant in Hastings for 18 years and his cuisine has been consistently praised in good food guides.

The Mirabelle’s accolades include two red AA rosettes and the restaurant is regularly ranked among the country’s top restaurants in the fine dining bible, The Which? Good Food Guide.

Gerald has been Chairman of the Master Chefs of Great Britain, the professional association representing the country’s top chefs.  Gerald has served on the Master Chefs’ executive committee for many years and was Vice President for three years.

Restaurant Manager

Benjamin Warren

Mirabelle Restaurant Manager Benjamin Warren is in a unique position to help guests obtain the maximum pleasure from their dining experience.

Originally trained as a chef, Benjamin worked at a Swiss casino before joining the Grand Hotel as a commis chef in the Mirabelle. During a period of refurbishment he moved to lounge service and enjoyed working ‘front of house’ and meeting the public so much that he made a career change and worked his way through the ranks to become Assistant Lounge Manager before rejoining the Mirabelle as Restaurant Manager.

Benjamin's knowledge as a chef, and time spent in the Mirabelle kitchen, enables him to provide expert advice on every aspect of the menu.