Une Table, au Sud

Ludovic Turac, who boasts stints at Le Bristol and Guy Savoy, is at the helm of this fully refurbished navy-blue restaurant, firmly anchored in the South of France. Using regional veggies, locally caught fish and meat from the southern Alps, the chef crafts two several-course menus: “From the Sea to the Land” displays a strong Marseillais twang, while the “Spice Crossroads” unveils numerous nods to his travels around the Mediterranean and his own Armenian roots. In short, Turac pays tribute to the countries that have influenced Marseilles’ culinary heritage. His inventive recipes are always packed with flavour and perfectly in tune with the knockout panorama over the Old Port and “La Bonne Mère” (as Notre Dame basilica up on the hill is affectionately dubbed by the locals).

• A navy blue room with a knockout view over the Vieux Port and Notre Dame de la Garde.
• Menus split between a Marseille first sequence of sea to land cooking and a spice forward route shaped by the chef's travels and Armenian roots.
• Cooking is modern but intensely local in its inputs, with fish market energy translated into multi course structure.

• Oysters from Étang de Thau, grilled preparations
• Aïoli, a Provençal anchor in the menu sequence
• Red mullet for a bouillabaisse style signature
• Cod, shellfish, seafood persillade
• Zaatar and soudjouk accents, Mediterranean spice work
• Gardianne de taureau style flavours, southern Provence

One-star dining on Marseille's Old Port, with two multi course menus: “From the Sea to the Land”, rooted in Marseillais fish and southern Alpine meat, and “Spice Crossroads”, which leans into wider Mediterranean flavours and Armenian references. Published menu prices range from EUR 85 to EUR 165, with formats including Les Essentiels (EUR 85), De la Mer à la Terre, 5 acts (EUR 125) and 7 acts (EUR 145), and Carrefour des épices (EUR 165).