There’s a new spot in the Hamptons. At the eastern end of the cluster of affluent beach towns lies the year-round resort Gurney’s Montauk, and inside it, the new dining destination Gigi’s.

WIth 180-degree oceanfront views, the New American coastal restaurant offers an upscale culinary experience that highlights local offerings — seafood from Montauk fishermen and produce from nearby farmers such as Stone’s Throw in Sagaponack — and stays true to Montauk’s heritage.

“We believed Gurney’s needed a more genuine dining experience that highlighted the best products from both land and sea. While Montauk is famous for fishing, it also played a significant role in cattle farming during the 1800s,” says Michael Nenner, president and chief operating officer of Gurney’s Resorts.

Executive chef Jason Lee leads the kitchen and hails from chef Michael Mina’s team at the Mina Group.

Among the highlights Lee has concocted for Gigi’s is a pepper-crusted tuna au poivre, which according to Lee is inspired by the classic French dish “steak au poivre,” using yellow fin tuna that’s dried for 24 hours, crusted with a trio of peppercorns and a sauce that includes just a hint of Birba cheese from Murray’s Cheese Farm in New York. Another is the agnolotti pasta, house-made using Gran Mugnaio 00 wheat flour from Italy with a filling made of camembert goat milk cheese crafted by master cheesemaker Sean O’Connor from Cohoes, N.Y. There are plenty of steak options, too, from prime porterhouse to bone in ribeye with a decadent option of bone marrow butter to top it off.

Spanning the west side of the restaurant is a bar offering a selection of inventive cocktails and coastal wines.

In addition to Gigi’s, Dune Café & Lounge debuts this summer along with the Dolce & Gabbana Beach Club Takeover.