Top 11 culinary specialities in Marseille

The city of Marseille is the perfect example of a Provençal town: from its cobbled streets, the iodised smells of the Vieux-Port and the fiery accents of the locals, right down to what’s on your plate! There’s no doubt that a visit to any city is a gastronomic experience.

Your taste buds will oscillate between land and sea, with the legendary bouillabaisse and daube provençale! From one address to another, from street stalls to Michelin-starred restaurants… Follow the flavours of aniseed and powerful herbs that are the hallmark of Marseille’s culinary identity.

You’ll be amazed at what you can discover, because although you’ll find a number of specialities that originated in Marseille, the whole range of flavours from the South of France will be on show!

Surrounded by bon vivants, let yourself be lured by the hustle and bustle of the typical cafés and enjoy our recommendations of culinary specialities without further ado.

What to eat in Marseille Our selection of 11 specialities from Marseille

Hm… Extra virgin olive oil from Provence is used in every dish and starter in Marseille. As well as its delicious syrupy texture and subtle aromas, Provençal extra virgin olive oil is known for its high vitamin E and antioxidant content.

It’s safe to say that when it comes to enhancing your dishes or taking advantage of its benefits, the liquid gold of the Phocaean city is good for you!

1 La Soupe au Pistou

At the beginning of the 20th century, Italian migrants to Provence took Pistou soup, which originated in Genoa, with them in their suitcases. This summer soup is made with tomatoes, potatoes, legumes and, of course, Pistou, a mixture of garlic, Parmesan cheese, basil and olive oil. In fact, the word ‘pistou’ is the Provençal translation of the pestle, a tool used to grind food.

2. Tapenade

An emblematic spread from Marseille, this puree of black or green olives has made a name for itself on every table in the South of France. Since its creation in Marseilles in 1880, tapenade has gradually conquered the Mediterranean basin and then the aperitif tables of the whole country. The original recipe is simple, based on black or green olives, olive oil, anchovies, a few capers and spices.

3. Grand Aïoli

This is a typically Provençal sauce! Aïoli is a bit like Marseille’s garlic mayonnaise. Transformed into a dish, it becomes the “Grand Aioli”, a platter of boiled “sunny” vegetables accompanied by salted cod and hard-boiled eggs to be dipped in the sauce. It’s served at room temperature to help withstand the summer heat. A heartier version of the Grand Aioli is served with seafood such as octopus, tuna and snails.

4. Bouillabaisse

Marseille’s authentic seafood broth! This dish of modest origins was once part of the daily diet of local fishermen. Today, it can be found in all establishments and at all prices. Marseille bouillabaisse is more like a creamy soup than a broth. In its orange cream, crustaceans, various Mediterranean white fish, as well as vegetables, spices and herbs from Provence are wisely hidden to give it that great taste of the South. Bouillabaisse is always served piping hot, with the fish separated from the stock, toasted farmhouse bread and, of course, the rouille sauce!

5. Supions

Bouillabaisse is great, but supions are even better! Supions are delicious little squids that can be fried or sautéed in olive oil. Whether prepared in garlic, Provençal style (garlic, tomato, parsley, white wine), in ink or with parsley, their firm, generous flesh will tempt the taste buds of all gourmets! Pasta with squid ink or sautéed potatoes are perfect accompaniments! It’s sure to make your mouth water.

6. Les Pieds et Paquets

This funny name refers to a speciality of simmered meat eaten in Marseille and Sisteron. It’s the result of a long preparation, with the simple cooking stage taking a minimum of 7 hours! Hold on to your seats, the feet and packages are made up of lamb feet and tripe stuffed with salted pork. Now that’s what we call a main course! The seasoning is done after cooking, with garlic, onions and parsley.

7. Les Navettes de Marseille

Navettes are reminiscent of the fruit or chocolate “barquettes” of our childhood. Their name comes from “navis”, which means “ship” in Latin, a name that echoes their small boat-like shape. You’ll find them especially at Candlemas, as an alternative to crêpes. Traditionally, navettes are flavoured with orange blossom. You’ll also find delicious ones with chocolate, spices, vanilla or, more surprisingly, lavender.

8. Chichis frégis

The return of street food to the Estaque district! Chichis frégis are a pure working-class creation from the Roaring Twenties. They are made from a mixture of wheat and chickpea flours, orange blossom water and olive oil, to form a light, crispy doughnut dough made with good local ingredients! Enjoy them “minute”, with sugar or whipped cream.

9. Le Colombier

This traditional Provençal cake is eaten during the feast of Pentecost, celebrating the outpouring of the Holy Spirit on the fiftieth day after Easter. This refined, gourmet pastry is made with candied orange, almonds and Kirsch. Oval in shape, it has a marzipan band on which is written “whoever the dove has in the year will marry”. This phrase refers to the legend of the founding of Marseille and the marriage of Protis and Gyptis, Greek colonists from the city of Phocaea. So much history in just one cake!

10. Pastis

Pastis is Marseille’s must-try drink! Despite its 40-45° alcohol content, pastis has remained as popular as ever since the 1930s. Its flavours of aniseed and Provençal herbs deserve your full attention when you taste it. Tasting is generally a gentle affair, to appreciate the aromas of pastis and the thirst-quenching benefits of the drink. Where can you drink a chilled pastis? In most cafés in Marseille, diluted in a carafe of water filled with ice cubes.

11. Marseille wine

Provence is famous for its wines, but did you know that you can taste wine produced in Marseille city centre? Microcosmos, the city’s only urban winery, is located in the heart of the Panier district. Although the grapes come from vineyards in the outskirts of the city, the wine is made entirely in this wine enclave in the heart of Marseille. White, red, rosé, there’s something for every taste and every occasion!