Oysters, tellines, octopus in parsley sauce, whole sea bream on the plancha: on the Côte Bleue, between Marseille and Martigues, seaside tables are plentiful. But how do you recognise a good seaside seafood restaurant, what should you order, and when is the best time to enjoy a sea-view terrace? Here are our tips from our brasserie on the harbour of Sausset-les-Pins.
How to choose a good seaside seafood restaurant
A sea view alone does not make a good seafood table. Look for a menu that follows the catch ("subject to availability" is a good sign), a short and focused list, fish served whole, and simple cooking methods such as the plancha or garlic and parsley that let freshness speak. At Le Spot, our seafood menu is served in a 78-seat dining room and sea-view terrace. See our seafood menu.
Essential seafood dishes
Tellines sautéed with garlic and parsley are a Provençal classic, alongside razor clams on the plancha, prawns, cuttlefish and octopus. Oysters, served subject to availability, come by the half-dozen, the dozen or as a three-oyster formula with a glass of wine. Saffron fish soup with rouille is the comforting dish for windy days.
Plancha cooking and the best season for a sea-view terrace
The plancha quickly sears fish and shellfish, keeping the flesh tender: ideal for whole sea bream or sea bass, king prawns, cuttlefish, octopus, or the octopus-cuttlefish-prawn trio. Spring and autumn offer calm terraces and soft light, summer is lively but busy (book ahead), and winter is peak oyster season. Le Spot is open every day from 8am to 11pm. Check the full menu for current prices and the guide to the best restaurants in Sausset-les-Pins.