Une Table au Sud
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  • Our Wines
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  • French
Une Table au Sud
  • Home
  • Our menus
  • Our Wines
  • Shop
  • Booking
  • Privatisation
  • Events
  • Contact
  • French

Essentials

Lunch week (excluding bank holidays)

All dishes are served without drinks. Service is included. Prices are net.

Porcini Mushroom

Rich flavour, extraction and concentration, Szechuan pepper

Bluefin Tuna

Sustainable, responsible and artisanal fishing from Mathieu Chapel
Chaimen, "ajo blanco"

Red Mullet

« Bouille-Abaisse »

Gatnabour

My grandmother's rice pudding
Ceylon cinnamon

Menu à 95 €

Each plate tells a story — that of a vibrant, sunlit Mediterranean, where spices whisper memories of distant lands and flavors dance to the rhythm of the seasons.

At Ludovic Turac's table, the senses awaken, time suspends its flight, and gastronomy becomes a profoundly alive experience.

Essentials

Lunch week (excluding bank holidays)

All dishes are served without drinks. Service is included. Prices are net.

Spices sign each creation with an imprint both sunlit and well-traveled. Between Mediterranean heritage and contemporary creativity, the dishes reveal the essence of each ingredient, elevated by delicate aromas and well-judged harmonies. Here, flavors converse with the seasons to offer a living, luminous, deeply sensory cuisine.

Porcini Mushroom

Rich flavour, extraction and concentration, Szechuan pepper

Bluefin Tuna

Sustainable, responsible and artisanal fishing from Mathieu Chapel
Chaimen, "ajo blanco"

Red Mullet

« Bouille-Abaisse »

Gatnabour

My grandmother's rice pudding
Ceylon cinnamon

Menu à 95 €

Each plate tells a story — that of a vibrant, sunlit Mediterranean, where spices whisper memories of distant lands and flavors dance to the rhythm of the seasons.

At Ludovic Turac's table, the senses awaken, time suspends its flight, and gastronomy becomes a profoundly alive experience.

Ludovic Turac

5- or 8-Course Menu

5-course menu 145 €

9-course menu 195 €

Bluefin Tuna

Sustainable, responsible and artisanal fishing from Mathieu Chapel
Chaimen, "ajo blanco"

Tarbouriech Oyster

Grilled
Merguez, daikon radish

The Squid

"Barely cooked"
Saffron rice pilaf, concentrated juice with basturma

Gambero Rosso

"Pieds-paquets" reduction and smoked carrot

The John Dory

Smoked
Favouilles reduction and soudjouk

Red Mullet

«Bouille-Abaisse»

Milk-fed Lamb

Sucrine maraîchère lettuce, lahmajoun and ajwain seeds

GATNABOUR

My grandmother's rice pudding
Ceylon cinnamon

Le Coing

Confit, creme d'avoine
Geranium et baie des cimes

Seven-glass wine pairing, available with the 8-Course Menu
€120 per person

Pour vivre la meilleure des expériences,
le même menu doit être choisi pour l'ensemble de la table

Bluefin Tuna

Sustainable, responsible and artisanal fishing from Mathieu Chapel
Chaimen, "ajo blanco"

Tarbouriech Oyster

Grilled
Merguez, daikon radish

The Squid

"Barely cooked"
Saffron rice pilaf, concentrated juice with basturma

Gambero Rosso

"Pieds-paquets" reduction and smoked carrot

The John Dory

Smoked
Favouilles reduction and soudjouk

Red Mullet

«Bouille-Abaisse»

Milk-fed Lamb

Sucrine maraîchère lettuce, lahmajoun and ajwain seeds

GATNABOUR

My grandmother's rice pudding
Ceylon cinnamon

Le Coing

Confit, creme d'avoine
Geranium et baie des cimes

Ludovic Turac

5- or 8-Course Menu

5-course menu 145 €

9-course menu 195 €

Seven-glass wine pairing, available with the 8-Course Menu
€120 per person

Pour vivre la meilleure des expériences,
le même menu doit être choisi pour l'ensemble de la table

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Une Table au Sud

Practical Information

Address

2 Quai du Port, 13002 Marseille

Phone

04 91 90 63 53

Email

unetableausud@wanadoo.fr

Opening Hours

Lunch: Du mardi au samedi
Dinner: Le mardi, jeudi, vendredi et samedi
Notre-Dame de la Garde, Marseille

© 2026 Une Table au Sud. All rights reserved.

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