Conscientiae, Monaco’s first-ever multi-faceted centre for environmental innovation, has opened on the port, redefining the essence of hospitality, wellness, and sustainability.

Conscientiae is a celebration of unity between people, nature, and culture. Its name originates from the Latin words “con”’ (with) et “scientia’ (knowledge) – a state of profound understanding of self and what is right and wrong to engage with the world through joint knowledge.

The 1800 square-metre space immerses guests in nature’s bounty, crafting a tranquil sanctuary where the generous use of greenery and soil diffuses nature’s healing power. Blurring the boundaries of hospitality, Conscientiae shapes a thought-provoking platform where entrepreneurs, investors, and tastemakers are brought together to defy the status quo by leading positive changes.

At the roots of Conscientiae’s inception lies the vast expertise of Stars’n’Bars co-founders Didier Rubiolo and Kate Powers – renowned restauranteurs and eco-conscious visionaries who revolutionised Monaco’s dining experience for more than thirty years. Since its 1993 launch, the Stars’n’Bars philosophy has been to continually identify and respond to the community’s changing needs.

Supported by the thoughtful leadership of HSH Prince Albert II, Conscientiae represents the natural expansion of Stars’n’Bars’s vision of making a real difference for the wellbeing of Monaco and the planet.

A classically-trained chef with experience in gastronomic restaurants in France and Monaco, Didier has pioneered the concept of ‘healthier, conscious, and mindful dining’ in the Principality since the early 2000s. For the launch of Conscientiae, Didier returned to the kitchen to explore new options for a ‘menu for the planet’.

“What and how we eat today is the direct cause of more than a third of the carbon emissions that lead to climate change. This is the ultimate threat when it comes to the safety and availability of the food we bring to our tables every day. We feel morally obliged to provide viable alternatives before it is too late,” Didier explains.

Conscientiae wants to encourage people to improve their eating habits by creating “a brand new menu inspired by world cuisines and based on fresh and sustainable ingredients ethically-sourced from local suppliers,” adds Didier. “The intention is to serve a variety of mouth-watering dishes for the delight of our patrons as well as the wellbeing of our planet. The choices truly are endless. Living conscientiously has never been more delicious. It’s exciting,” Didier concludes.

Conscientiae will be open seven days a week, with lunch from 12:00 until 15:00 and dinner starting at 19:00. In addition to its restaurant area on the ground floor, Conscientiae will host activities promoting wellness and sustainability, hoping to soon become a community institution for the incubation of innovative ideas.