SEPIA

"Sepia and its outdoor tapas bar, Julis, have the most peaceful, green setting inside hilltop Parc Pierre Puget, plus views of the cityscape and a little slice of the Med. Lunch at Sepia is a la carte, with mains from €20 and a three-course dinner (€55) of things like pork shoulder with black rice and wild leeks or a fish tartare. Julis is more accessible and its menu a bit more global, with small plate options like grilled sardines with brûléed oranges and chimichurri, or chicken teriyaki with figs and pickled shiitakes. Come for sunset cocktails, like a zingy ginger julep or a mezcal negroni. Reservations are recommended for Sepia, but you can walk in at Julis. Air-conditioning: Yes (at Sepia)." - sophie friedman

"Sepia and its outdoor tapas bar, Julis, have the most peaceful, green setting inside hilltop Parc Pierre Puget, plus views of the cityscape and a little slice of the Med. Lunch at Sepia is a la carte, with mains from €20 and a three-course dinner (€55) of things like pork shoulder with black rice and wild leeks or a fish tartare. Julis is more accessible and its menu a bit more global, with small plate options like grilled sardines with brûléed oranges and chimichurri, or chicken teriyaki with figs and pickled shiitakes. Come for sunset cocktails, like a zingy ginger julep or a mezcal negroni. Reservations are recommended for Sepia, but you can walk in at Julis." - Sophie Friedman

"This guinguette perched on the Colline Puget promises an incredible view of the city and the sea as well as a colourful dining experience. In the kitchen, the chef's go-to ingredient is seafood, but he also likes to combine fish with a meat sauce (or vice versa), in dishes such as yellowtail with Albufera-style sauce. Next door is Julis – their offshoot wine and tapas bar, which is very popular with locals from the Saint-Victor and Endoume neighbourhoods for after-work drinks." - Michelin Inspector

"After cooking at several Alain Ducasse restaurants in Paris, chef Paul Langlère moved to Marseille and set up shop in a charming bungalow surrounded by a garden with great views over the city. His brief lunch menu changes daily, and his dinner menu every few weeks, so that he can follow the seasons and cook with the best local produce. Past dishes have included oysters from the nearby Camargue with apple, mint, and ginger; gravlax with passionfruit and citrus; duck with Jerusalem artichoke puree, roasted salsify, hazelnuts, and dates; and roasted lamb shoulder with oyster mushrooms en persillade." - Alexander Lobrano