The 21 Essential Marseille Restaurants

"In Provence, bubo means “to remember,” and this is what chef Fabien Torrente does. The contemporary tasting menus recall the traditional flavors of this sunny stretch of France, but reinterpreted in a modern way. For lunch, Torrente serves bento boxes that include a starter, a main course, and a dessert, and then offers a more elaborate menu at dinner. The dishes change often but tend toward umami, like a deconstructed vitello tonnato (chopped veal with capers and creamy tuna sauce) or roast lamb with zucchini stuffed with braised beef cheeks. For dessert, there’s a creamy chocolate mousse with orange and rhubarb ice cream." - Alexander Lobrano