2025
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2025
60 年来，这家鱼餐厅一直是马赛老少皆宜的美食天堂！烤鱼、肉汤鱼、炖鱼、幸福鱼......
60 多年来，L'Esplai du Grand Bar des Goudes（古德斯大酒吧广场）餐厅一直深受年轻人和老年人的喜爱！2023 年 10 月，经营这家餐厅二十多年的塔尼家族宣布，他们将把餐厅移交给 Grotte de Callelongue 的团队。餐厅的接管不会以任何方式改变餐厅的基因，因为主厨本加明-马蒂厄（Bengamin Mathieu）将会延续 L'Esplai 餐厅的成功之道。Bouillabaisse, bourride 和以海为主题的菜单。我们喜欢这个面向港口的房间。
你知道吗？ 本评论由我们的专业作者撰写。
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以下评分和评论反映的是会员的主观意见，而非 The Little Witty 的观点。
访问于七月 2025
레 구드에 있는 부야베스 맛집입니다. 아쉽게도 사전예약을 하지 않아 부야베스는 먹지못했지만, 메뉴판 상에 있는 바로 오른쪽 메뉴를 시켰는데 부야베스와 매우 흡사한 맛을 느낄수 있었습니다. 어두운색의 국물은 게국지와 아주 비슷해서 호불호가 있을듯 하지만 저는 극호! 같이 시킨 생선구이, 파스타, 와인 등도 너무너무 맛있었어요 :) 탁 트인 항구 풍경과 함께 즐거웅 점심식사를 즐겼습니다. 다만 주차장은 따로 없어서 근처 도로가에 눈치껏 주차해야 합니다.
访问于七月 2025
Super endroit vue sur le port.
Poisson frais service et ambiance excellent
J’ai vraiment adoré
Poisson frais service et ambiance excellent
J’ai vraiment adoré
访问于七月 2025
We were disappointed by the quality of the food, the seating, and the price. Our waiter was acceptable and the ambiance near the water is very nice.
We ordered the Bourride des Goudes, the ceviche de thon, and the calamar a la plancha.
The Bouride came with a nice saffron creme d'aioil... and the fish was well prepared. But overall, it was a relatively bland dish. Most places over-salt, but we found ourselves adding salt to try to bring out some/any flavor.
The calamar de la plancha similarly lacked flavor, and we were again reaching for the salt (and olive oil) to try to help it along. The calamari, broccoli, and chorizo were fine but not inspiring. Actually, the chorizo was a little tough where there was more casing than meat.
Our 12yo son liked the ceviche, but my wife and I thought the drizzled sauce had a teriyaki quality, was over sweet, and not good.
The hostess was also less than welcoming. We arrived for our reservation on time. It was the last seating of lunch, and there were quite a lot of open tables, yet she directed us to an interior table away from the water. We had to ask if we could sit near the water in one of the many open tables, and she was accommodating but not gracious.
Table staff were OK, though when we ordered a 2nd glass of wine, they brought us the most expensive (vs the same) without asking.
To top it off, it was one of the more expensive meals of our trip at roughly 150 euro all in.
We ordered the Bourride des Goudes, the ceviche de thon, and the calamar a la plancha.
The Bouride came with a nice saffron creme d'aioil... and the fish was well prepared. But overall, it was a relatively bland dish. Most places over-salt, but we found ourselves adding salt to try to bring out some/any flavor.
The calamar de la plancha similarly lacked flavor, and we were again reaching for the salt (and olive oil) to try to help it along. The calamari, broccoli, and chorizo were fine but not inspiring. Actually, the chorizo was a little tough where there was more casing than meat.
Our 12yo son liked the ceviche, but my wife and I thought the drizzled sauce had a teriyaki quality, was over sweet, and not good.
The hostess was also less than welcoming. We arrived for our reservation on time. It was the last seating of lunch, and there were quite a lot of open tables, yet she directed us to an interior table away from the water. We had to ask if we could sit near the water in one of the many open tables, and she was accommodating but not gracious.
Table staff were OK, though when we ordered a 2nd glass of wine, they brought us the most expensive (vs the same) without asking.
To top it off, it was one of the more expensive meals of our trip at roughly 150 euro all in.
访问于七月 2025
Excellente étape Nous y Sommes arrivés par hasard La bourride est délicieuse avec une rouille qui arrache !!! Nous y reviendrons…
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Étant habitué à ce lieux que nous aimions beaucoup, nous ne reviendrons plus suite au mauvais service que nous avons eu…
Cet endroit a perdu de son charme, serveurs qu’on a l’impression de déranger, peu aimable, n’a pas le temps de nous conseiller sur les plat ou ne les connais pas.
Nous n’étions pas habitués à cela en venant ici auparavant.
Atmosphère tendu ou les serveurs semblent dépassés, peut être faudrait il revoir l’organisation du service.
C’est vraiment dommage vu le potentiel culinaire.