Perched on Puget Hill, the restaurant enjoys a precious view of the city and the sea.
Chef Paul Langlère and his teams embody the place with simplicity and accuracy, while breaking the codes of an ever-changing bistronomy.

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This old-fashioned snack bar has been completely redesigned and decorated with the invaluable help of architect Olivier Sabran and graphic designer Julien Bouvet to reflect the cuisine on offer: simple yet refined.

Paul Langlère's cuisine at Sépia is instinctive and Mediterranean.

When the plate features meat, there's always smoked mackerel, anchovies, bottarga or shrimp broth to accompany it.

And when it's the sea that presides, a pot-au-feu broth or slices of smoked duck breast are rarely missed.

Paul's desserts are no exception.

His stunning citrus floating island with lime caramel, or his vanilla moelleux with celery shavings and Granny apple espuma, stamp the Sepia experience with their originality.
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All this, without ever losing sight of the seasons.

As much as possible, the Chef feeds on products from the abundant terroir surrounding Marseille.

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This old-fashioned snack bar has been completely redesigned and decorated with the invaluable help of architect Olivier Sabran and graphic designer Julien Bouvet to reflect the cuisine on offer: simple yet refined.

Paul Langlère's cuisine at Sépia is instinctive and Mediterranean.

When the plate features meat, there's always smoked mackerel, anchovies, bottarga or shrimp broth to accompany it.

And when it's the sea that presides, a pot-au-feu broth or slices of smoked duck breast are...