The story
Zesti Taverna anchors a Cours Julien back alley in Marseille with a menu dedicated to straightforward Greek cooking. Longtime partners Guillaume Dumas and Fiola Lecuyer opened this spot a year ago, drawing on Dumas's residence in Athens and Lecuyer's background at Paris venues like Les Deux Gares and Le Goncourt to build a kitchen focused on seasonal small plates.
The short menu highlights silky taramasalata that discards the radioactive pink nonsense common in other preparations. Seared feta rests on paximadi barley bread within a Cretan salad finished with a balsamic honey drizzle. Diners also encounter flash-seared octopus accompanied by fava bean purée, caramelized onions, and pickles. Zucchini fritters arrive with a cooling minty yogurt sauce.
The entrance announces itself through a façade painted in ultramarine blue and tangerine orange, featuring athletic figures and a winged mermaid emblem. Inside, whitewashed walls create a sun-bleached look that mirrors the warmth of a traditional Greek taverna. The space feels relaxed yet deliberate, reflecting the owners' respect for the culture they are serving.
A slab of baklava sidles up to a scoop of fior di latte ice cream, offering a sweet conclusion to the savory spread. This pairing balances the richness of the pastry against the creaminess of the dairy.
Recognition
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