In the heart of the Mucem, there are several spaces dedicated to the discovery of Mediterranean cuisine. It's the Passeddat Mole!

Sharing the Mediterranean means sharing the diversity of Mediterranean cuisines, around gestures and products.

Cooking is an integral part of Mediterranean culture,because the first thing you share is bread, and the food that accompanies it.
Of course, it will be about the terroirs, the products, the art of preparing them all around the Mediterranean basin: but the cultural and festive dimension of the Mucem gives a whole new scope to the culinary act. The idea is not only to satisfy the appetite and regale young and old, but to arouse curiosity, to arouse enthusiasm, to encourage exchanges and to converse around popular cuisine, this is the ambition of the spaces of the Môle Passédat.

The quintessence of Mediterranean cuisines
If common ingredients such as tomato, pork, cereals, vegetable variety, rich spices, olive oil gold, or the sourness of fermented milks are found around the Mediterranean basin, convergences are also reflected in the cooking methods. Slow cooking, baked, simmered, compote, a very special use of fire and spit for roasting: it is a kitchen that has its own temporality, and culinary techniques that are available in several places. Far from being singular, she lives in a multitude of expressions that offer Gérald Passédat a huge palette of flavors to discover: octopus carpaccio, anchovy, pan bagnat with forgotten tomatoes, cake and harissa with quinoa and chouchouka, grilled fish with teppan served with antiwood and niçoise socca of chickpeas, veal rib with polenta, poultry in paupiette and capon...

So you have a choice:

THE PASTDAT MOLE - THE TABLE Lunch 12.30pm-3pm - Dinner 7.30pm-10.30pm, weekly closing on Tuesdays all day and Sunday evenings
At the top of the J4 building, the docks, the port, the arrivals and departures of boats, the spectacle of the sea is offered to the diners of the Table.
With 80 seats, this "bistrot chic" offers fresh and mixed cuisine with a daily dish of meat, fish and a vegetarian dish. The vegetables served at the Passedat Mole are mostly from the "organic" Farm the Olivades d'Ollioules, the first AMAP created in France
Here, all the countries of the Mediterranean meet on the plate, to arouse gluttony... in a serene and relaxed atmosphere.

THE PASTDAT MOLE - THE KITCHEN Service from 12:15 p.m. to 3 p.m., weekly closing on Tuesdays.
Un large friendly space of 130 seats in the spirit of the guest tablesThe top floor of the J4 also hosts, next to the Table, the Kitchen, a large convivial space of 130 seats in the spirit of the guest tables. The main course (fish, meat or vegetarian) is served at the table, the mezzes of the starter are self-service: various salads, vine leaves stuffed with Armenian rice and lamb, sprouted seeds, fruit juices and fresh vegetables... as well as desserts.

THE PASTDAT MOLE - COFFEE Food from 12:15 p.m. to 3 p.m., then lemonade and snack until 7 p.m. (open in summer on Fridays until 10 p.m.)
For an immediate and popular Marseille cuisineA place to live in the garden open to all, Le Café is the perfect place to have a drink, snack, take a sandwich or have lunch with friends. On the menu, immediate and popular Marseille cuisine: grilled free-range chicken with honey and citrus fruits and artichoke stew, taboo of spelt with raisins and dates, bean salad "black eyes" with capperoni, candied lemon and anchovies with minute mullet, orrechiette with genovese, fish dumplings poached in a cumin-safran broth... It's fresh, very Marseille in inspiration and revisited just what it takes in the interpretation!

THE PASS MOLE

Open on sunday