Book a table in one of our two restaurants

Le Petit Nice
Gastronomic restaurant
Le Petit NiceLe Petit Nice
Gastronomic restaurant
Le 19-17 bar
Bistronomic restaurant
Le 19-17 bar
Bistronomic restaurant
Le 19-17
Brunch at Bar 1917
Starting April 9, brunch returns to Bar 1917 every Sunday. ...
Le Petit Nice
First Wave
At Le Petit Nice, Gérald Passedat is offering a gastronomic...
Le Petit Nice
A beautiful escape to the Mediterranean
Your stay for 2 includes :  One night at Petit Nice Passedat...
Special offers
Le Petit Nice
Tastes and fish of different maturities The sea garden hung with...
Le Petit Nice
Christmas log "Bear on a pebble".
The urchin is made of chestnut and mandarin The spikes are made of...
Le 19-17
Le 19-17
Le Petit Nice
Menu Maldormé
We provide our four-course Maldormé menu for you to enjoy,...
Le Petit Nice
Dream stay at Malmousque
Stay valid for two people which gives you the opportunity to discover...
Le Petit Nice
Gourmet stopover break
Stay valid for two people to discover several aspects of the...
3-star Restaurant

3-star restaurant with seaview near Marseille Vieux Port

Overlooking the sea, and looking out to the horizon, all of your senses experience the sea, bathed in the bright light of this 3-star restaurant. The streamlined decor is in perfect harmony with Gérald Passedat’s cuisine of the South and the sea. Here, the Mediterranean reigns supreme, because everything changes in line with the seasons, the weather and catch… A meal at Le Petit Nice is like diving underwater, gradually moving towards the ocean depths... discovering the chef’s signature dishes as you go.

Lucie Passedat
sea bass
A fish with delicate, firm and melt-in-the mouth flesh, prepared with flavours of the Marseille hinterland: this is the first dish I created, a flavourful homage to my grandmother as this was her favourite fish. A slice of steamed sea bass, known as “loup” in the South of France, but “bar” elsewhere, with colourful ribbons of courgette and cucumber, in hues of dark and light green, on an intensely flavoured “base”. Red and green tomato, lemon, basil, coriander, wild fennel, olive oil and a touch of truffle, a reminder of my family’s roots in Quercy, make a delicate bed for this generous steak, to enhance its delectable flesh. So tender that you eat it with a spoon, to best appreciate the ocean and land flavours sublimely mingling together.
of fish
of the South
Petals of dried fish (bream, sea bass…) subtly assert their distinct flavours, on a mild, fine cauliflower purée. Taken up a notch by grey mullet bottarga and Krystal caviar for richness and fullness, with fish skin “gratons” (scratchings) adding a crunch to the whole dish. Intensely refined, the fish skin is dried and then fried to become as crunchy as a crisp. With a dulse seaweed-infused, robust fish bouillon drizzled over, the contrast between hot and cold amplifies the dish’s strength.
Lobster in
its sea
garden with
the sharp and potent
flavour of rockfish
It is served twice: first of all raw, then in a bisque. The sea garden offers the lobsters claws as well as the catch of the day, lightly poached, and served with shellfish (limpets, oysters) and lifted with samphire, a true sea spice…
My bouille
In two words of course, as the way of preparing the most well-known dish in Marseille cuisine: “quand ça bout, tu (a)baisses le feu” (when it boils, you turn down the heat).
There are three courses of fish – whereas tradition settles for two, three phases  to dive into the depths of sea flavours. First the raw shellfish, like those that I collected as a child in the calanques – to enjoy with wrasse fish goujonnettes, a “small fry”. Then follow the mid-depth fish, like monkfish or weever, which vary depending on the season and how the Mediterranean is behaving, plunged into a light saffron bouillon. Finally we reach the fish from the great depths, like the scorpion fish or sea bass, cooked whole for even more smoothness, a thick rockfish soup, potatoes cooked in the bouillon and a real fisherman’s rouille, with a base of tomatoes, chilli and garlic.
Each fish adds its own note, and joins the others in the bouillon, returning to the realm from which they originated.


Maldormé Menu
*Menu to be chosen for the whole table
"This 4-course menu varies according to the catch, the Mediterranean is sovereign.
In addition, a selection of mature cheeses 20€.

My Bouille Abaisse
*Menu to be chosen for the whole table and to be reserved 48 hours in advance.
"This 4 tiered menu varies according to the fishing, the Mediterranean is sovereign.
In addition, a selection of mature cheeses 20€.

Calanques menu
*Menu to be chosen for the whole table
"This 5-course menu varies according to the catch, the Mediterranean is sovereign.
In addition, a selection of mature cheeses 20€.

Passedat menu
*Menu to be chosen for the whole table
"This 7-course menu varies according to the catch, the Mediterranean is sovereign.
In addition, a selection of mature cheeses 20€.

370 €
Sea Discovery menu
*Menu to be chosen for the whole table
"This 10-course menu varies according to the catch, the Mediterranean is sovereign.
In addition, a selection of mature cheeses 20€.

490 €
Menu Première Vague (Menu réservé pour les moins de 30 ans)
Au Petit Nice, Gérald Passedat propose un menu gastronomique à prix doux pour les moins de 30 ans.
*Menu à choisir pour l'ensemble de la table
« Ce menu en 3 services, varie selon la pêche, La Méditerranée est souveraine. »

En supplément sélection de fromages affinés 20€.
First Wave
Taste of the South
Southern fish in a white caravan, bottarga, osciètre caviar
Contised fennel, vegetable juices with ice, fish
(Selection of mature cheeses 19€)
Evanescent nougat

The chef wishes to encourage them to take the first step towards a starred cuisine, to discover a new experience through his signature dishes such as Lucie Passedat's wolf or the southern fish in a caravan.
This tasting is supported by Mediterranean food and wine pairings selected by the head sommelier.

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