The story
Located on Rue de Lorette, Chez Étienne has been a legendary Marseille institution since the 1930s. This beloved Italian spot is renowned for its warm, cozy atmosphere and consistently packed dining room, serving as a must-visit destination for those looking to experience a true piece of the city's culinary history.
Creator Mark Wiens highlights the restaurant’s unique approach to dining, where the signature Pizza à la Marseillaise is traditionally served as a starter. Following the pizza, guests can enjoy a variety of authentic dishes, including Calamari Saltati, Melanzane al Forno, and Insalata con Senape. Whether you are a local or just passing through, the enduring popularity of this old-school, cash-only pizzeria makes it a standout choice for an authentic meal in the heart of Marseille.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
The sautéed squid with garlic earns unanimous praise for its tender, punchy perfection. Overall, diners describe Chez Étienne as a warm, unpretentious gem delivering bold, honest French flavors.
“I thought it was going to be more of like deep fried, battered and deep fried, but I'm happy to see that it's more sautéed with garlic. Lots of garlic. That texture, that garlic infusion sautéed down, the smokiness almost has a little bit of a caramelized glaze on it. It's so good with a little squeeze of lemon to brighten it up.”
What creators say
1 creator has covered Chez Étienne. Most active: Mark Wiens
An old-school, cash-only pizzeria since the 1930s, serving a unique Marseille-style pizza that is simple yet complex, with a lively atmosphere.
Dishes mentioned
Pizza Half and Half (Cheese and Anchovies)
One of the unique things about this is that they only have two different topping options. One is cheese, one is anchovies, or you get half and half, which is the signature. And how you order is you just order by the person. It's so old school, so cool. So traditional. I pick up the whole slice. Olive oil, garlic, oregano. Look at that. That is a historical work of art. This is one with no cheese. It's just the tomato pie. But the flavor of the salty anchovies contrasting that herbaceousness of the oregano with the garlic and the olive oil and that tart tomato sauce and that crust is phenomenal. Perfectly smoky. On first bite, I'm a fan. The cheese version has all pretty much the same toppings except they add cheese. And they also make it in a unique way where they bake the sauce, then put the cheese on, then bake it again. Get that perfect charred crust. That contrast is incredible from the tomato to the cheese, which kind of mellows out the acidity of the tomato yet still comes through. The cheese has this perfect texture to it. That kind of stretchy chewiness in your teeth. I love that layer where the cheese meets dough is kind of gooey. Absorbs that sauce. Definitely, it's different from anywhere else in the world that you'll try pizza. The simplicity yet complex toppings. The ratio, the harmony. Maybe it's the oregano, too. And their secret ingredients definitely. And ratios and combinations. Their oven. It all plays a factor into the flavor. Before I finish that cheese, going to move back to the tomato. And that combination moving back forth from the tomato to the cheese, it's just they just complement each other so well. It's a perfect marriage.
Sautéed Squid with Garlic
I thought it was going to be more of like deep fried, battered and deep fried, but I'm happy to see that it's more sautéed with garlic. Lots of garlic. That texture, that garlic infusion sautéed down, the smokiness almost has a little bit of a caramelized glaze on it. It's so good with a little squeeze of lemon to brighten it up.
Eggplant Casserole with Cheese
It's just melting the eggplant with lots of tomato, I think, in there as well. That just melts in your mouth. The creaminess of the eggplant, the tartness of the tomato, the onions have just like dissolved, the cheese, the whole combination. It's like an eggplant pudding almost. It's so soft. It's just so rich, so creamy. That's unbelievable.
Salad with Mustard Vinaigrette
You smell the Dijon mustard, big pieces of lettuce. I love the mustard they're using here. Packs such a punch of flavor with vinegar giving it that acidity. I love how they keep it just huge leaves as well. You just almost have to just kind of stuff it into your mouth. That dressing, their mustard is insane.
