Marseille restaurants - travel guide

As elsewhere in France, Marseille restaurants are one of the attractions of the city. Distinctive feature of Marseilles restaurants is, of course, the individuality of their cuisine. Marseilles cuisine combines the features of the Southern Provence cookery and Mediterranean cuisine. Marseille is the birthplace of several famous French dishes, such as bouillabaisse, turbot and tomatoes provencale, ratatouille, marseilles olive oil soap and so on. Which local gastronomy specialties, we recommend to taste to the tourists who visit the restaurants of Marseille.

This page is not a tourist travel guide in the full meaning of the term. We put here, and going to add, information about the Marseilles restaurants, which was available to us and revealed itself somehow interesting and useful.

The Chez Loury Restaurant

3 rue Fortia 13001 Marseille France

From reviews: Its cheaf is the lover of bouillabaisse... Just to try this restaurant... The wolf was absolutely exquisite… For those who have the budget (ˆ 60 fish) - is not to miss! … Service very good also. But two times "but": the fish was accompanied by "ordinary" potatoes in water without accompaniment (not even a pat of butter) and dessert (chocolate cake) really needs considering the price (8 ˆ)… We went to taste a true bouillabaisse (...) Excellent! Everything! The service, wine (white Cassis, advice was really good)! … The chef also very welcoming, he moved to greet us… In Loury you can eat a real bouillabaisse for (only) 40 euros! A full menu (appetizer, main dish, cheese or dessert) to 20 euros (including the fish of the day)... I found the decor too sober to see and a bit disappointing but the service was very good… A good resource for those wanting to taste the bouillabaisse but have a budget confine.

The Miramar Restaurant

12, quai du Port 13002 Marseille France

From reviews: The Miramar Restaurant, taken over by Christian Buffa is ideally located on the Vieux Port. It is because the address does not lack flavor or taste, and especially the taste of the "real bouillabaisse," one of the best in town. From the sunny terrace, where in the dining room decor has a cosiness, rest that easily give the urge to linger or return... The Miramar offers fresh cuisine based on Mediterranean influences, and to model his image as mecca of gastronomy... A distinction appreciated by all ...The Kitchen is an art in which the value does not expect the number of years. The instinct and passion can sometimes get this experience that you have always refused ... Owner and chef of the restaurant Le Miramar, Christian Buffa buzzing with ideas for a treat! ... The Miramar restaurant is on facebook... its flagship dish: Bouillabaisse... As a member of the Association of Masters Cuisiniers of France, Christian participated in this work... the challenge is to give new life to this institution dear to the heart of Marseille. New times, new leader, Christian Buffa, arrives with ambitions for this mythical table...

"LA BOUILLABAISSE OF THE MIRAMAR"

Ingredients for 8 persons:

4 Vives
2 St Peter fishes
4 Gallinetti (red gurnard)
1 Lotte (monkfish)
2 Chapons
1 Feels (conger)
salt, pepper, onion, garlic, saffron, olive oil, fennel branches and grains, parsley, potatoes, tomatoes, 2 pounds of fish soup from rocks
2 glasses of pastis.

Chop onions, crush the garlic and cook everything in 3 tablespoons of olive oil. 3 Cut the tomatoes into quarters. Add 1 tablespoon of tomato paste, chunks of tomatoes, fennel dry and 2 doses of saffron.
Add 2 pounds of rockfish, at anchor off with water, add 4 inches of water in fish. Add salt, pepper, and cook for 20 minutes.
Mix the soup of rock fish, filter and deliver it to cook 10 minutes. Book.

1. Peel and slice the slices of potatoes into 2 cm thick, add in the fish soup.
2. Put all fish following the size (from largest to smallest: mullets, bright, st pierre, monkfish, conger, capon (Optional: slipper lobsters or crawfish) on potatoes in the bottom of the fishmonger.
3. Moisten the fish with the remaining soup until well coated. Adjust seasoning. Add saffron, start to heat during the first 5 minutes, then reduce heat and cook for 30 minutes.
4. Preparation of rust rust up with 3 egg yolks as a aioli. Add salt, chopped garlic, olive oil and saffron thread.
5. Cut crusts from bread than 1 cm thick, rub them with garlic and moisten with 2 tablespoons olive oil, bake at 220 degrees.

Place a spoonful of rouille on croutons. Serve the soup in small soup bowls and garnish with croutons.

6. Serve the fish apart.
7. Chef's Secret: In the stock before sending it, pour 1 large dose of pastis and stir with a whisk.
8. Serve in a tureen of presentation.

From reviews: It's impossible to miss this restaurant - with its location on the Vieux-Port and its bouillabaisse. Try the lobster salad with the asparagus and wild mushroom fricassee served with a hazelnut vinaigrette, formidable grilled fish, and classic desserts that remain just a notch above the gray. Some prices are a bit elevated, but justified. The service is relaxed and effective.

From reviews: Negative reviews also were found.

Other Marseille restaurants

Some of other great marseilles restaurants with provencal and mediterranean cuisine: Le petit nice, La virgule, Les minutes gourmandes, La part des anges...