The story
Mijoba sits at the foot of Notre-Dame de la Garde, in Marseille’s Vauban neighbourhood. The name belongs to chef David, a Venezuelan who arrived in the city in 2005 and has since built a kitchen driven by instinct and daily inspiration. The menu changes every day, shaped by the morning market, the day’s catch, and whatever feels right in the moment. This is modern cuisine that respects tradition but refuses to stand still.
David’s cooking carries traces of the Andes, yet it is equally informed by his travels and the people he has met along the way. He describes his approach as constant questioning – a daily apprenticeship that keeps his technique evolving. The result is a cuisine that feels personal, alive, and never predictable. Lunch offers a short carte with entrees, mains, and desserts, while dinner is a four-step vertical menu.
Mijoba holds three Ecotable macarons, a label that recognises its commitment to responsible practices. Vegetables and fruit come from organic, permaculture farms within thirty kilometres of Marseille. Meat is sourced from sustainable, ethical livestock operations, and seafood is caught locally by artisanal fishers. The team builds every plate on a respect for social, local, and environmental values.
The wine program is equally considered, with nearly 250 references. The list leans toward natural and artisanal producers – names like Houillon/Overnoy, Ganevat, Alexandre Bain, and Mas Jullien sit alongside lesser-known growers. Each bottle is chosen with the same care as the ingredients on the plate.
Mijoba’s thoughtful, season-led modern cuisine earned it a Michelin Recommendation in 2026. The recognition aligns with what the restaurant does best: cooking that trusts the product, the moment, and the instinct of a chef who never stops learning.
Recognition
Ambience
Details
History
Everybody take shelter! The fiery David Mijoba has whipped up an atomic spot in what used to be known as Vénus, high up on Boulevard Vauban, featuring explosively flavorful cuisine and a wine cellar in an actual cave! After breaking down expectations at Le Café des Épices, Jogging and Copper Bay , the Venezuelan chef sets off his flavor bombs in a dining room that feels a bit sexier than a bomb shelter (waxed concrete floors, wooden tables, woven rattan chairs), sandwiched on either side by a small terrace and the improbable wine cellar in the courtyard. Featured on the sea-faring, veg-heavy menu the day we went for lunch: fresh Mediterranean anchovies marinated in Phu Quoc pepper, served with salt-baked beetroot and indulgent Gascon porc noir pork belly croutons – or a plump raw milk ricotta raviolo, paired with lentils, fresh chestnuts and a herbaceous condiment; surprising and delightful cuttlefish green curry served with grilled polenta – or a more classic local mackerel fillet served grilled with leeks and asparagus (the very first ones of the season), drizzled in a za’atar vinaigrette; and if you’ve still got room afterwards, an adorable country strawberry tartlet, with added sorrel and white chocolate, for an original touch. // Victoria Bout
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