La Mercerie

"Getting off the train in Marseille is like stepping into another world. France’s second city is a lively Mediterranean port with food to match—and nothing like the bistro and brasserie dishes in the north. When it opened in 2018, La Mercerie was among the first of a “new generation” of restaurants putting Marseille on the country’s culinary map. The kitchen team is global and so is the food: you’ll spot dishes like heirloom tomatoes with breadcrumbs and smoked anchovies in summer, and leg of lamb with mole, polenta, and grilled okra in winter. There are a dozen wines by the glass and 100-plus by the bottle, and that’s only counting those from France. La Mercerie is as popular as ever, so make sure you reserve in advance." - sophie friedman

"When it opened in 2018, La Mercerie was among the first of a “new generation” of restaurants putting Marseille on the country’s culinary map. The kitchen team is global and so is the food: you’ll spot dishes like heirloom tomatoes with breadcrumbs and smoked anchovies in summer, and leg of lamb with mole, polenta, and grilled okra in winter. There are a dozen wines by the glass and 100-plus by the bottle, and that’s only counting those from France. La Mercerie is as popular as ever, so make sure you reserve in advance. If you want some privacy or the option for quiet conversation, ask for a table outside or near the back of the dining room. To be in the (slightly louder) center of things and see the kitchen in action, sit at the long wooden communal counter. Air-conditioning: Yes." - sophie friedman

"When it opened in 2018, La Mercerie was among the first of a “new generation” of restaurants putting Marseille on the country’s culinary map. The kitchen team is global and so is the food: you’ll spot dishes like heirloom tomatoes with breadcrumbs and smoked anchovies in summer, and leg of lamb with mole, polenta, and grilled okra in winter. There are a dozen wines by the glass and 100-plus by the bottle, and that’s only counting those from France. La Mercerie is as popular as ever, so make sure you reserve in advance. If you want some privacy or the option for quiet conversation, ask for a table outside or near the back of the dining room. To be in the (slightly louder) center of things and see the kitchen in action, sit at the long wooden communal counter." - Sophie Friedman

"An avalanche of quality local ingredients, undeniable know-how and gourmet delicacies... You can count on the young team to take care of your appetite in the best possible way. As for wine, the menu is lovingly put together with an emphasis on natural wines, with a promising turnover: all the ingredients are in place for you to have a great time." - Michelin Inspector

"British chef Harry Cummins and Quebecois sommelier Laura Vidal met while working together at Frenchie in Paris, and opened this market-menu bistro with an open kitchen in an old sewing shop in the Noailles district last spring. It’s been playing to a full house ever since. Book a seat at the long repurposed wood bar to watch the chefs at work, or grab a table and dig into dishes like a saute of razor clams with shallots and ham; gnocchi with lamb and black olive ragout; grilled line-caught turbot with artichokes, spinach, and young garlic; and rice pudding flavored with fig leaves and strawberries. The menu evolves constantly, and the wine list includes great selections by the glass. In nice weather, the small terrace outside is the place to be." - Alexander Lobrano