Taxe de séjour: €4.69 per adult per night (2026)
Saint-Jean-Cap-Ferrat levies the taxe de séjour per person per night, set at 4.69 euro per adult for 2026, collected by the manager and remitted to the metropolitan authority. For a party of twelve adults over a fourteen-night August stay, the line lands near 790 euro. It is a rounding error against a peninsula headline but itemized on a compliant contract. Minors are usually exempt; confirm the age threshold with the manager.
TVA: 0% on a private let, up to 10% on a managed let with services (20% on fees)
This is the line that moves the most money at this tier. A villa let directly by its owner as furnished accommodation carries no TVA. A villa let professionally with hotel-like services (daily housekeeping, a concierge desk, a chef included) can carry 10 percent TVA on the accommodation, and the agency or concierge fee carries 20 percent TVA. On a $400,000 managed headline, a 10 percent TVA line is $40,000, which dwarfs every other add-on. Ask in writing which regime applies before comparing two estates, because the structure can shift the total by tens of thousands.
Service and concierge: often bundled at this tier
Unlike the mid-market villa destinations, the Cap Ferrat trophy estates typically bundle the house team, the concierge, and the service into an all-inclusive headline, which is part of why the rate is so high and the add-ons so few. Where a separate concierge or management fee applies, it runs 5 to 10 percent plus 20 percent TVA. Verify whether the headline is all-inclusive or whether the chef, the pre-stock, and the security are billed separately.
Staff: a full house team is the norm at the trophy tier
This is one of the most fully staffed villa markets in the world. The genuine Cap Ferrat estate includes a house manager or butler, a cook or chef, daily housekeeping, a gardener, and often security and a chauffeur in the headline. Smaller villas in Villefranche and Beaulieu staff more modestly, with a housekeeper and a cook on call. The staffing is a large share of what the rate buys; verify the full bench and the hours in writing, because two estates at the same headline can differ sharply on team.
Evening chef: €600 to €1,500 per service plus food at cost
Where the estate does not include a chef, an independent evening chef runs €600 to €1,500 per service plus food at cost for ten, among the highest in this guide, reflecting the Michelin density of the Riviera. The strongest benches are alumni of the Cote d’Azur Michelin rooms, including the Grand-Hotel du Cap-Ferrat and the Monaco palaces. Food cost lands at €100 to €250 per person depending on protein (loup de mer, langoustine, Mediterranean rock fish, white truffle in season) and the wine. The August lead time runs eight to twelve weeks.
Restaurant nights: €120 to €450 per head
Le Cap at the Grand-Hotel du Cap-Ferrat runs €220 to €350 per head before wine. The Monaco palace rooms (Le Louis XV, Le Grill at the Hotel de Paris) run €250 to €450. La Voile d’Or at Saint-Jean and the village rooms run €120 to €200. A long lunch at Plage de Passable or a Villefranche beach restaurant runs €100 to €180. A family of eight at Le Louis XV with serious wine can clear €4,000. Book the marquee rooms eight to twelve weeks ahead in August.
Yacht charter and tender: €3,000 to €25,000 per day
The Riviera is a yacht culture, and the day on the water is the canonical Cap Ferrat outing. A day-charter motor yacht in the 50 to 70-foot range with crew runs €3,000 to €7,000 plus fuel and a tip. A larger crewed yacht for a Monaco-to-Saint-Tropez coastal day runs €9,000 to €18,000. A superyacht week is a separate market entirely, €150,000 and well up. Many sea-frontage estates have a private dock or buoy, which makes a chartered tender the way to reach the beach clubs and Monaco by sea.
Chauffeured car: €600 to €1,400 per day
At this tier most groups run a chauffeured car rather than self-drive. A chauffeured S-Class or V-Class for the day runs €600 to €1,400, which handles the Monaco dinners, the Eze drives, and the airport without the Riviera parking and the Corniche traffic. A self-drive luxury rental runs €200 to €600 per day for those who prefer it. The Basse, Moyenne, and Grande Corniche roads are the great Riviera drives, best taken without the parking worry.
Transfers: €120 to €250 by road, €1,500 to €3,000 by helicopter
Nice Cote d’Azur (NCE) sits roughly 15 km from Cap Ferrat, one of the shortest luxury-airport runs in Europe. A private S-Class or V-Class runs €120 to €250 each way, 25 to 40 minutes on the Basse Corniche, longer in summer traffic. The signature arrival is the helicopter, NCE to Monaco in seven minutes and onward by car, or to a private pad, at €1,500 to €3,000. A yacht-tender transfer is common for the sea-frontage estates.
Gratuities: €200 to €500 per staff member per week
Cap Ferrat estate staff are paid through the owner or manager. A cash gratuity on departure of €200 to €500 per staff member per week is the practice at this tier, more for a house manager who runs an exceptional week. For a fully staffed estate with six or seven team members, the gratuity line can run €1,500 to €3,500 across a two-week August stay. The chef and the yacht crew are tipped separately at 10 to 15 percent.