Nabu & Jéro

The story

Nabu & Jéro brings fresh coastal dining to Marseille

The founders and their tidal concept

Alexis Couët and Hugues-Emmanuel Le Quéré opened Nabu & Jéro near Place Notre-Dame-du-Mont in Marseille after managing acclaimed seafood rooms like Le Vivier and Elmer. Their streamlined coastal kitchen treats the space as a modern cave à manger where the blackboard menu follows the tides. Patrons take seats at the polished counter or settle into light wood tables scattered across the floor.

The kitchen and seasonal plates

The team builds each plate around precise pairings rather than heavy sauces. Isigny oysters rest beside seaweed compound butter and a sharp shallot vinaigrette. Raw prawns receive a quick brush of rosemary oil and ponzu sauce, while bluefin tuna tataki carries a bright fennel and mint sauce vierge. Mushroom and miso velouté offers a deeper savory note before the staff finishes service with a thin slice of pear and red wine tart.

The room and outdoor seating

Natural daylight fills the counter dining zone and extends straight out to the street-facing terrace. The open layout lets diners watch chefs handle delicate shellfish without interruption. Service moves at a steady pace that matches the casual cooking style, ensuring every guest enjoys fresh catches delivered exactly as the tide intended them.