If you look long enough, you are usually able to find at least one French chef with a zest for love and life on most islands. Chances are he has a reputation for the most creative cuisine, served with artistry, and complemented with excellent wines, all in a cozy setting on Marco Island. That would-be award-winning Chef Denis Meurgue, from Pont-a-Mousson, France, who, with his wife, Lisa, originally from Wisconsin, offers authentic gourmet French cuisine. Denis is influenced by his passionate culinary odyssey in the Mediterranean, Mexico, Europe and the Caribbean.
Bistro Soleil has a full bar and entertainment. We offer carry out, gift certificates, and catering. Private banquet facilities are available for breakfasts. luncheons, dinners, meetings, rehearsal dinners, weddings, and all your special occasions.
Dress code is resort casual.
As a courtesy to your fellow diners, we ask that there be no hats worn or cell phones used in the dining room.
Due to the large number of requests, unfortunately, we cannot guarantee specific areas when taking reservations. We will do our best to accommodate your request. Your understanding is appreciated.
We respectfully ask that you are ready to be seated at the time of your reservation to ensure the best possible level of service to all our guests. If you are running late, we kindly ask that you notify us by telephone at your earliest convenience.
We look forward to seeing you! Bon Appétit!
"Knowing Denis' prowess made our decision both difficult and easy. We knew everything would be delicious, but every selection we made precluded our tasting of something else. Oh, the cruelty of a single meal." ~Gulfshore Life Magazine
"Bistro Soleil at the Olde Marco Inn on Marco Island is in a historic building built in 1883. French born and trained Chef Denis Meurgue was named one of the Top Ten Chefs in South Florida. The dinner I savored reflected his worldwide cooking experiences. No meal for me is complete without a delectable dessert, and the fresh beignets with chantilly cream and chocolate fondant was just that." ~Stephen Fries, New Haven Register