France · City guide
Mediterranean port city with brasserie steak-frites. 8 steakhouses and 5 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Marseille meat institution founded in 1979 near the Old Port, cooking rib steaks and aged cuts over a wood fire, with a cellar of around 450 wines.
Steakhouse
Premium steakhouse facing the Old Port serving aged entrecôte, ribeye and tomahawk, open daily.
Steakhouse
Brasserie-style meat restaurant built around a one-kilogram côte de bœuf at a fixed price.
Steakhouse
Meat-focused bistro opened in 2024 by the team behind Coquille, cooking cuts over embers, with an aged Galician rib of beef to share, beef Wellington and a wine list of…
Steakhouse
Long-running late-night meat restaurant behind Cours Julien, established in 2001, serving grilled steaks and rib of beef with bone marrow on wooden boards.
Steakhouse
Meat-focused bistro set in a former butcher's shop near Castellane, where chef Laëtitia Visse serves grilled cuts, house charcuterie and offal; listed in the Michelin…
Steakhouse
Bouchon-style meat bistro in the Lodi quarter (formerly called Bidoche) where chef Thomas Arnaud breaks down half-carcasses in house and serves aged beef and charcuterie.
Steakhouse
Marseille branch of the French steakhouse chain Hippopotamus, which has specialised in charcoal-grilled beef since 1968, located in the La Valentine commercial area.
Cook at home
Butcher & supplier · Retail · Wholesale
Historic Marseille butchery dating from 1909, known as a supplier to restaurants, with several shops including one on the Avenue du Prado.
Butcher & supplier
Butcher chain with several Marseille shops offering French breed beef such as Charolais, Salers and Aubrac, as well as Wagyu and bison.
Butcher & supplier · Retail · Wholesale
Butcher and caterer selling French labelled meats and aged beef, with a second shop in Saint-Marcel and a supply service for restaurants.
Butcher & supplier
Family butcher-charcutier in Saint-Jérôme dating from 1962 and run over three generations, selling Charolais and Angus beef alongside house charcuterie and its own…
Butcher & supplier
Long-running artisan charcutier-butcher on Rue Breteuil, founded in 1932, making its own charcuterie and ready meals and selling a range of butcher's meats.
Local tips
Aged beef is sold as viande maturée, with the number of days on the label.
Charolais is rich and well-marbled for France; Limousine is finer-grained and leaner.
Restaurants cook rarer than in the US. Saignant is closer to rare than medium rare.