The story
At Grenat in Marseille, the kitchen is a living art. The restaurant’s guiding word is “incandescent” – a promise of heat, light, and transformation that runs through every dish. Here, modern cuisine is built around the elemental power of wood-fire cooking, with each plate balancing bold, new flavours and a deep respect for the environment.
The evening experience is a single, eight-course menu called Incandescence, available with or without a wine pairing. At lunch, the offering shifts to a more flexible à la carte, changing with the season and the day’s best produce. Prices are direct and clear: a lunch plat at 28€, a full three-course formula at 40€, and the evening tasting menu at 90€ (150€ with pairing).
What sets Grenat apart is its commitment to growing its own ingredients. On the rooftop terrace, the team cultivates vegetables, herbs, and edible flowers, harvested just steps from the table. These fresh, surprising elements find their way into both dishes and cocktails, reinforcing a philosophy of short supply chains, minimal waste, and sustainable agriculture. The restaurant’s Michelin recommendation acknowledges this precise, thoughtful approach.
The atmosphere is refined yet welcoming, with outdoor seating available. Grenat is wheelchair accessible and offers vegetarian options, making it a destination for a wide range of diners seeking modern cuisine in Marseille’s 6th arrondissement.
Recognition
Ambience
Details
History
At Grenat, Antoine Joannier and Neil Mahatsry are bathed in an ardent red glow, much like the pomegranate-toned walls of their space. After working together at La Brasserie Communale, where they first met, the duo is now firing on all cylinders in the heart of Marseille, where Antoine tends to guests seated around blonde wood tables, delivering dishes ignited by Neil behind the bar. From oysters to prime cuts of red meat, along with vegetables and fish, everything here gets kissed by the flames, smoked, grilled, braised or branded with a vintage iron. The day we went for lunch, we opted for flame-charred mussels and palourde clams marinière in a warming beef and ’nduja broth, followed by seared octopus paired with grilled kale and smoky Kalamata olive tapenade… Even the desserts get the same fiery treatment, like the smoked fermented milk ice cream served with caramelized white chocolate ganache and topped with walnut granola. From Wednesday to Friday evening, the mood intensifies and the prices rise accordingly for the eight-course tasting menu. // Simone de Bavoir
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