Where can you get a good bouillabaisse in Marseille?

Although its name comes from the Provençal expression“bouiabaisso”—which could be translated as the imperative“when it boils, turn down the heat”—it is precisely in Marseille that you can still find the best bouillabaisse. Locally caught fish, a skillfully flavored broth, rouille, and croutons as faithful accompaniments… From the Old Port to Les Goudes, along the Corniche Kennedy, a small number of restaurants carry on the tradition of this ancient fisherman’s dish.

Among them are must-visit spots like Fonfon, Chez Michel, and the Miramar, which promise a bouillabaisse that adheres to the official guidelines established in 1980. Meanwhile, the chefs at Le Petit Nice (4 toques) and Auffo (2 toques) present gourmet, deconstructed versions that still preserve the dish’s essence. Without further ado, here are nine spots to add to your culinary itinerary.

Chez Fonfon

Bouillabaisse has been prepared at Chez Fonfon for four generations, and the family recipe passed down by Alphonse Mounier has remained unchanged since the restaurant opened. In keeping with the official guidelines, it contains at least four different types of fish—depending on the catch of the day, brought in by the restaurant’s own fishing boats—and is served with potatoes, croutons, rouille, and aioli. People come here to enjoy a bouillabaisse prepared according to tradition, as well as to experience the exceptional setting of the Vallon des Auffes.

• Price: €65
• I want to go to Chez Fonfon

Chez Michel

Located across from Catalans Beach, this is the must-visit spot for fish and seafood. Since 1946, Chez Michel has offered a wide array of seafood specialties on its menu, such as bourride, squid in parsley sauce, and fish soup. The bouillabaisse—served as tradition dictates, with fresh fish fillets, saffron-infused potatoes, sauces, and croutons—is a true reflection of the restaurant: generous and authentic.

• Price: €80
• I want to go to Chez Michel

Le Petit Nice

At this exceptional restaurant, regularly ranked among France’s top gastronomic destinations, the bouillabaisse is served in three courses. The“Rose des vents”—a fish carpaccio, depending on the catch of the day, served with a broth made from dried conger eel—kicks things off, followed by the second course: mid-water fish. Sea bream, red seabream, and spiny lobster take center stage, this time accompanied by a wrasse broth. The experience concludes with red scorpionfish, red seabass, and weever fish, rockfish soup with barnacles, and saffron-infused potatoes.

• Price: €390
• I want to go to Le Petit Nice restaurant

© Richard Haughton

Les Fenêtres

Monkfish and scorpionfish cromesquis with Emmental cheese, reduced fish soup served from a siphon, harissa rouille, and crisp fennel pickles… British executive sous-chef Maximilian Aynsley-Rigden of the Intercontinental’s restaurant offers a bold reinterpretation of this Marseille classic, full of indulgence and a play on textures. An excellent way to start a lunch on the terrace with a view of the Bonne-Mère.

• Price: €24
• I want to go to Les Fenêtres

Auffo

After months of speculation surrounding the takeover of L’Épuisette, a legendary spot in the Vallon des Auffes, Coline Faulquier finally took over the restaurant in early 2025. Renamed Auffo, the restaurant now offers, under the chef’s direction, a cuisine that celebrates the sea and plant-based ingredients. Her bouillabaisse, served as part of the “Identité” menu, showcases a creative approach while remaining true to the dish’s essence. On the plate, diners will find a trilogy of the day’s fresh catch, accompanied by a full-bodied bouillabaisse sauce infused with red wine and garlic croutons.

• Price: €210
• I want to go to Restaurant Auffo

Péron

A true institution perched on the side of the Corniche. Since 1885, its breathtaking panorama—taking in the Frioul Islands, the Château d’If, and the entrance to the Old Port—along with its refined menu infused with the scent of the sea, have built its reputation. Whether on the sunny terrace or in the relaxed dining room, their bouillabaisse is a must-try for seafood lovers.

• Price: €74
• I want to go to Restaurant Péron

L’Esplaï du Grand Bar des Goudes

Literally “the spot” in fishermen’s slang, this is the place to savor the world champion bouillabaisse. Chef Benjamin Mathieu won the title in March 2026 with a traditional bouillabaisse that adheres to the charter: the first course features soup, croutons, and rouille, while the second course includes John Dory, red scorpionfish, red mullet, weever, scorpionfish, conger eels, rock gurnards, and rockfish broth.

• Price: €78
• I want to go to the restaurant L'Esplaï du Grand Bar des Goudes

Miramar

The concept is summed up on the menu here: you come to discover the“real” Marseille bouillabaisse. It’s worth noting that Chef Christian Buffa is none other than the vice president of the Bouillabaisse Charter. The recipe, available on the restaurant’s website, is therefore precise and perfectly executed, with that special touch from the chef that makes it unique.

• Price: €80
• I want to go to Miramar

Chez Camille

You’ll have to venture a bit away from Marseille to enjoy this unique experience, but trust me, it’s well worth the trip. At this hidden gem in Bonne Terrasse Cove, bouillabaisse has been cooked over a wood fire since 1953. Scorpionfish, John Dory, gurnard, and red scorpionfish from the Gulf of Saint-Tropez are simmered in turn to preserve the texture of each species. The flavor of each fish shines through in the rich broth, enhanced with saffron and fennel.

• Price: €90
• I want to go to the restaurant Chez Camille