<h2 id="bouillabaisse-b98438f3">Bouillabaisse</h2>
<img src="https://images.immediate.co.uk/production/volatile/sites/30/2026/08/Bouillabaisse-81e0390.jpg" width="3071" height="2047" alt="A bowl of Bouillabaisse" title="Bouillabaisse" />
<p>Once a humble fisherman’s meal, bouillabaisse is now a cultural icon, protected by a local charter to ensure authenticity. Fresh Mediterranean fish is served in a seafood broth flavoured with garlic, saffron, fennel and tomatoes, paired with rouille, shredded cheese and croutons on the side.</p><h2 id="panisse-d76b23bb">Panisse</h2>
<img src="https://images.immediate.co.uk/production/volatile/sites/30/2026/08/Panisse-cf020a9.jpg" width="3000" height="1999" alt="A bowl of Panisse" title="Panisse" />
<p>Brought to the city by Italian immigrants, panisse is a mixture of chickpea (gram) flour, water and olive oil that’s deep-fried or baked until crisp on the outside, yet still soft and creamy on the inside. You’ll find them everywhere, from street kiosks to bar and restaurant menus across the city.</p><h2 id="aioli-69e57fa3">Aïoli</h2>
<img src="https://images.immediate.co.uk/production/volatile/sites/30/2026/08/aioli-b2464d0.jpg" width="1822" height="1214" alt="A bowl of aioli" title="aioli" />
<p>The punchy garlic mayonnaise that’s famous throughout Provence is Marseille’s go-to condiment. Traditionally made by pounding garlic with olive oil using a mortar and pestle (often emulsified with an egg yolk), it’s the finishing touch to many dishes, like fish, rotisserie chicken, potatoes and panisse.</p><h2 id="soupe-au-pistou-6db5649e">Soupe au pistou</h2>
<img src="https://images.immediate.co.uk/production/volatile/sites/30/2026/08/Pistou-54e2b6c.jpg" width="3195" height="2130" alt="A bowl of soupe au pistou" title="Soupe au pistou" />
<p>Another dish that originally crept over the border from Italy, soupe au pistou is now as Provençal as it comes. Made using local veg, small pasta shapes (either macaroni or broken spaghetti) and pistou – pounded basil, garlic and olive oil – it’s eaten hot or cold, and makes for the perfect seasonal soup.</p><h2 id="tapenade-136313fa">Tapenade</h2>
<img src="https://images.immediate.co.uk/production/volatile/sites/30/2026/08/Tapenade-3de7ee1.jpg" width="3423" height="2282" alt="A bowl of tapenade" title="Tapenade" />
<p>Made from black olives, anchovies, capers, garlic, olive oil and lemon juice, tapenade is said to have been created in Marseille by a chef called Meynier at La Maison Dorée in 1880. A Provençal classic, you’ll often find it served in bars alongside an aperitif and slices of toasted baguette.</p><h2 id="brik-80433009">Brik</h2>
<img src="https://images.immediate.co.uk/production/volatile/sites/30/2026/08/Brik-1e59101.jpg" width="3000" height="2000" alt="Two brik parcels" title="Brik" />
<p>Marseille’s North African population has had a big influence on the local food culture. One of the most popular dishes is brik, a Tunisian staple of deep-fried, filo-like pastry stuffed with potato, tuna, parsley, a runny egg and capers. Best enjoyed as a mid-morning snack from bakeries like Maison Journo.</p><h2 id="pastis-73cb78f8">Pastis</h2>
<img src="https://images.immediate.co.uk/production/volatile/sites/30/2026/08/Pastis-7dcf53b.jpg" width="3024" height="2016" alt="A glass of pastis" title="Pastis" />
<p>Marseille is the home of pastis, an anise-flavoured spirit made popular by Paul Ricard’s eponymous brand in 1932. Associated with long afternoons in the Provençal sun, pastis is usually diluted with five parts water. An acquired taste for some, but it’s a must-try in Marseille.</p><h2 id="navettes-5c9783f3">Navettes</h2>
<img src="https://images.immediate.co.uk/production/volatile/sites/30/2026/08/Navettes-bfc94e0.jpg" width="3000" height="2000" alt="Navettes" title="Navettes" />
<p>These small boat-shaped biscuits are Marseille’s original sweet treat, said to have been invented back in 1781. They’re an iconic snack available year-round at places such as Four des Navettes. Baked without yeast and scented with orange blossom, they’re eaten alongside coffee or pastis.</p><h3 id="enjoyed-these-foodie-tips-discover-more-must-try-local-foods-and-restaurant-hotspots-f547ff11"><strong>Enjoyed these foodie tips? Discover more must-try local foods and restaurant hotspots…</strong></h3><p><a href="/travel/global/top-10-foods-try-new-york" target="_blank" rel="noopener">Top 10 foods to try in New York</a><br><a href="/travel/uk/top-foods-try-ireland" target="_blank" rel="noopener">Top 10 foods to try in Ireland</a><br><a href="/travel/europe/top-10-foods-try-spain" target="_blank" rel="noopener">Top 10 foods to try in Spain</a><br><a href="/travel/global/top-10-foods-try-south-africa" target="_blank" rel="noopener">Top 10 foods to try in South Africa</a><br><a href="/howto/guide/8-foods-to-try-in-the-scottish-highlands" target="_blank" rel="noopener">8 food to try in the Scottish Highlands</a></p>
