Taking the sunshine motorway to Marseille! Just a stone's throw from the sacrosanct Vieux Port, we moor up to deliver our delicious French paraphernalia. You'll love the sublime courtyard-style terrace with its Provençal tones, serenading you after dark. Inside, there are several magnificent rooms. And since this is Marseille, you'll find a number of specialities with a southern accent.
Moins de 25 personnes
If there's no booking slots available, no worries, we always keep a couple seats for our walk-in clients !
Pour les réservations de 13 à 25 pers des menus de groupe vous sont proposés.
We'll keep your table warm for up to 15 minutes.
À partir de 26 personnes
Si vous êtes plus de 25 à vouloir en découdre, notre brasserie est privatisable entièrement ou en partie.
Please fill in the reservation request form above.
OPENING HOURS
EVERY DAY
De 12h00 à 0h00
LUNCH
12:00 pm to 2:30 pm
(until 3pm Saturday and Sunday)
DRINKS AND SNACKS SERVICE
From 2:30 pm to 7 pm
DINNER
7:00 pm to 10:30 pm (last order)
(until 11pm Thursday, Friday and Saturday)
PHONE NUMBER
04 88 22 43 86
SEASONAL, ALWAYS
That's our motto. We'll never have tomatoes on our plates in the middle of the winter. We cook everything with the freshest produce, and our menus constantly evolve with the seasons.
100% HOMEMADE
On cuisine absolument tout maison à partir de produits bruts. On reçoit nos carcasses de viandes entières et on lève nos poissons nous-mêmes. On transforme de A à Z tous les légumes de nos maraîchers préférés pour ne rien en perdre.
LOCAL AND FRENCH
We're fighting to save our French gastronomic heritage, so wherever possible we source almost all our products locally and regionally.
FARM TO TABLE
We deal directly with a wide range of producers, not only for our cooking matters but also when it comes to wines for our cellars. For instance, our fries and mashed potato are made from potatoes grown in the Baie de Somme, and our mixed greens come from Seine-et-Marne.
Eating and drinking the French way
At Brasserie Barbotin: iconic leek and vinaigrette, homemade pâté en croûte, onion soup dripping with poultry juice and PDO Comté cheese, bavette with café de Paris or Béarnaise sauce and homemade chips, or an anthology croque-monsieur. And because our chefs like to make the codes of our new region their own, the menu is bound to include new sun-drenched specialities from the Provençal region: Mediterranean oysters, soup in parsley sauce, octopus daube escorted by polenta, or a thundering sea bass gilded on the BBQ, titillated by a risotto with fumet, glazed vegetables and sauce vierge.
