Tapenade
Photo: Daderot · CC0

Tapenade is the Provencal paste of black olives, capers, anchovies, garlic and olive oil pounded together in a mortar, eaten on toast as an aperitif or as a stuffing for fish and chicken.

Tapenade was codified as a recipe in Marseille in 1880 by chef Meynier at the Maison Doree, the name from the Provencal tapeno for caper. The Provencal paste predates the recipe by centuries, but the proportions Meynier wrote (olives, capers, anchovy, olive oil, lemon) became the canonical version still served in every Marseille bistro and bouchon as part of the aperitif tapas board.

3 editor picks for Tapenade in Marseille, ranked by editorial score. All Marseille signature dishes · Tapenade across every city.

Also in: Avignon.

La Caravelle ★ 4.4

€€French regional2E

La Caravelle in Marseille's 2e hangs over the Vieux Port on the first floor of the Hotel Belle-Vue since the 1920s, a gathering place for artists.

OrderThe aioli at lunch with a glass of pastis on the balcony.

TipJazz concerts Wednesday and Friday October-May; book the balcony for sunset.

Le Cafe de l'Abbaye ★ 4.2

€€Provencal Bistro7E

Le Cafe de l'Abbaye in Marseille's 7e sits next to the Saint-Victor Abbey above the Vieux Port, a Provencal bistro with a single daily dish.

OrderWhatever the single plat du jour is at lunch; tapas at aperitif on the terrace.

TipOpen Mon-Fri 9am-10:30pm, weekends from 3pm; closes mid-afternoon between services.

Le Bouchon Provencal ★ 4.0

€€French regional1Er

Le Bouchon Provencal in Marseille's 1er on Place aux Huiles is a bistro of Provencal and Lyonnais lineage, two vaulted dining rooms and a lime-tree terrace.

OrderThe daube provencale and a glass of the house red on the terrace.

TipOpen Mon-Sat; the upper vaulted room is the spot on cold nights.

Learn to cook it, or eat it with a guide

Tapenade makes more sense with someone from Marseille explaining it. These are the classes and tours we have checked, with booking links.

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