AM par Alexandre Mazzia
9 Rue Francois Rocca, 13008 Marseille, France
© Matthieu Cellard
© Matthieu Cellard
© DavidGirard
© DavidGirard
© DavidGirard
© DavidGirard
© DavidGirard
© DavidGirard
10 PHOTOS
© Matthieu Cellard
© Matthieu Cellard
© DavidGirard
© DavidGirard
© DavidGirard
© DavidGirard
© DavidGirard
© DavidGirard
Practical information
- Location
- Marseille
- Chef
- Alexandre Mazzia
- Cooking
- French | Gastronomic | Mediterranean | Signature cuisine
- Style
- Elegant
Budget
(€)
Indicative price per person (excl. drinks)
135 to 435
Gault&Millau's review 2026
19/20
Exceptional Restaurant
It's hard to be satisfied with just eating at Alexandre Mazzia's restaurant, so much so that the message is sometimes lived outside the senses, in something beyond the immediate. The artistic work, beyond the craftsman's technique, constantly explores the aesthetic and conceptual field, in such a way that the kitchen almost leaves the table, as if to expose itself. And yet, the experience could encourage us to abandon ourselves to the simple experience of the moment. Alexandre Mazzia's cuisine is experienced urbi et orbi, on a wavelength that doesn't stop at the plate. This discreet address behind the Prado delivers a unique moment, where research and meticulousness perfectly demonstrate the idea that a great table is not just for eating: you also come to admire a work of art. The plates express a sensibility that no technical limits seem to restrain, as the chef twists his products at will to give them the shape he wants, around a common thread: roasting, spices, vinegars (which he makes himself), smoked and fermented tastes, chillies, the play of textures always playful. Examples include plankton sugar, curry sail, oyster leaf, bottarga and samphire, curried mussel and chili skins; the astonishing sake-steamed razor clams, puffed barley seeds, iodized condiment and seaweed, green apple water and fennel. These are sequences of several dishes each time (around 40 plates for the "grand voyage"), in which the idea of completeness constantly recurs, with each service offering an almost saturation of tastes, exploring the possible to the extreme. The combinations are astonishingly apt, proving that anything is possible as long as you have the spirit and the mastery, such as the unmissable eel and smoked chocolate; the citrus and orange blossom semolina, horseradish and carapace juice with burnt orange peel; or the magnificent burnt-smoked lobster, watercress, herbaceous shellfish and tongs with head juice. The sequences are often accompanied by a liquid, like an extension of the dish, almost replacing the wine, as in this beautiful poultry consommé infused with oyster shells, dulce and burnt citrus peel. The show and the tasting, lasting almost three hours, give the work its full dimension, and the service willingly plays on this theatrical setting, between mischief and encouragement. We salute the quality of the comments, the accompaniment and the elegance of the gestures. The cellar is that of the great houses, with over 1,500 references and verticals. The champagne selection is particularly popular.
Map
OPENING HOURS
- MON
- TUE
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Menu
A la carte
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