Concierge.com's insider take:
The Web site alone should be a clue that this well-regarded portside restaurant is staking its reputation on bouillabaisse—and with good reason. The saffron-tinged fish soup is expertly prepared here, and if you're dining with a companion, you can compare this prototypical Marseilles dish to its cousin, bourride, the latter usually made with conger eel, sea bass, and bream poached with garlic and thickened with aioli. Beyond soup, the kitchen also excels at preparing fresh, catch-of-the-day bounty from the gulf, grilled simply or in a salt crust, as well as local langoustines (giant prawns) and homard (lobster). In warm weather, dine on the terrace with a view of the church of Notre-Dame-de-la-Garde.
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