Top 11 Culinary Specialties in Marseille

What to eat in Marseille? Our selection of 11 Marseille specialties

Hmm... Extra virgin olive oil from Provence slips into all the dishes and appetizers of Marseille. Besides its delicious syrupy texture and subtle aromas, Provençal extra virgin olive oil is known for its high content of vitamin E and antioxidants.

We can say that to enhance your dishes or make you benefit from its virtues, the liquid gold of the Phocaean city wants you well!

1. Pistou Soup

At the beginning of the 20th century, Italian migrants who came to settle in Provence carried pistou soup in their suitcases, originally from the city of Genoa. This summer soup is composed of tomatoes, potatoes, legumes, and of course Pistou, a mixture of garlic, parmesan, basil, and olive oil. Moreover, the word "pistou" is the Provençal translation of pestle, a tool used to crush food.

2. Tapenade

Emblematic spread of Marseille, this purée of black or green olives has made a place for itself on all tables in the South of France. Since its creation in Marseille in 1880, tapenade has gradually conquered the Mediterranean basin and then the aperitif boards throughout the territory. The original recipe is simple, made with black or green olives, olive oil, anchovies, a few capers and spices.

3. Grand Aïoli

It's a typically Provençal sauce! Aïoli is a bit like garlic mayonnaise from Marseille. Transformed into a dish, it becomes "Grand Aioli", a platter composed of boiled "sun" vegetables accompanied by salted cod and hard-boiled eggs to dip in the sauce. Everything is served at room temperature to better withstand the summer heat. In a more substantial version, Grand Aioli is accompanied by seafood such as small octopus, tuna or snails.

4. Bouillabaisse

The authentic seafood broth from Marseille! This dish of modest origin was once part of the daily diet of local fishermen. Crossing eras and social classes, it can now be found in all establishments and at all prices. Marseille bouillabaisse has more the texture of a creamy soup than a broth. In its orange cream, hide wisely crustaceans, different Mediterranean white fish, as well as vegetables, spices and herbs from Provence to give that good taste of the South. Bouillabaisse is always served hot, with fish separated from the broth, toasted country bread and of course, rouille sauce!

5. Supions

Bouillabaisse is very good, but supions are even better! Supions are delicious little squid that can be cooked fried or sautéed in olive oil. Whether prepared with garlic, Provençal style (garlic, tomato, parsley, white wine), with ink or in persillade, their firm and generous flesh will seduce the taste buds of all gourmets! To accompany them, squid ink pasta or sautéed potatoes will do perfectly! Enough to make your mouth water.

6. Pieds et Paquets

This funny name designates a braised meat specialty that is enjoyed in Marseille and Sisteron. It's the result of a long preparation, whose simple cooking step lasts a minimum of 7 hours! Hold on to your chair, pieds et paquets are composed of lamb trotters and stuffed tripe with salted pork. That's what we call a main course! The seasoning is done after cooking, with garlic, onions and persillade.

7. Marseille Navettes

Navettes are reminiscent of the fruit or chocolate "barquettes" from our childhood. They take their name from "navis" which means "ship" in Latin, a name that echoes their shape of small boats. You'll find them especially during Candlemas period, to replace crêpes. Traditionally, navettes are flavored with orange blossom. You'll also find delicious ones with chocolate, spices, vanilla or, more surprising, lavender.

8. Chichis Frégis

The return of street food, in the Estaque district! Chichis frégis are a pure working-class creation from the roaring twenties. They are made with a mixture of wheat and chickpea flour, orange blossom water and olive oil, to form a crispy and light donut dough, with good local ingredients! Enjoy them "fresh", with sugar or with whipped cream.

9. Le Colombier

This traditional Provençal cake is consumed during the Pentecost celebration, celebrating the outpouring of the Holy Spirit on the fiftieth day from Easter. This refined and gourmet pastry is composed of candied orange, almonds, and Kirsch. Oval-shaped, it bears an almond paste band on which is written "qui la colombe aura dans l'année se mariera". This phrase would refer 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 a single cake!

10. Pastis

Pastis is the essential drink of Marseille! Despite its 40-45°, pastis has neither decreased in notoriety nor popularity since the 1930s. Its flavors of anise and herbs from Provence deserve all your attention during tasting. The latter is generally done gently, to appreciate the aromas of pastis and the refreshing benefits of the drink. Where to drink a cold pastis? In most cafés in Marseille, diluted in a carafe of water filled with ice cubes.

11. Marseille Wine

Provence is renowned for its wines, but did you know that it's possible to taste wine produced in downtown Marseille? It's in the heart of the Panier district that Microcosmos is located, the unique urban winery of the Phocaean city. While the grapes come from vineyards located around the city, wine making is done entirely in this viticultural enclave in the heart of Marseille. Whites, reds, rosés, there's something for all tastes and all occasions!