Table
At Les Goudes, Tuba Turns Lunch by the Mediterranean into a Small Escape from Marseille
OCTOBER 2026
Leave central Marseille heading south and, in around twenty minutes, the city begins to loosen its grip. The road follows the coast towards Les Goudes, where fishing boats, pale limestone and the Mediterranean replace the urban rhythm. Tuba sits here, almost at the end of the road — part restaurant, part hotel, and entirely shaped by the landscape around it.
Tuba is more than a restaurant. A handful of cabanons and rooms, terraces and places to swim are gathered around the same idea: spending the day as close to the Mediterranean as possible. It feels less like a conventional hotel than a place with its own rhythm — arrive, swim, eat, linger, stay.
At lunch, chef Sylvain Roucayrol keeps the cooking closely tied to the sea. The raw fish carpaccios are delightful — ultra-light, generous and full of freshness — followed by palourdes with ’nduja and roasted sea bass with honey and herbs. There is clarity in every plate: clean flavours, bright seasoning and seafood that remains unmistakably at the centre.
On the table is Fish, Sylvain Roucayrol’s book with Delaney Inamine, a journey through the cooking of six port cities. At Tuba, the copy has acquired a life of its own: guests write directly into its pages, leaving names, drawings, thank-yous and small traces of lunches spent here.
By late September, the heat has softened, but Tuba has not changed register. Windows stay open, lunch still runs outside, music sits low in the room, and the staff move with an unforced confidence that sets the tone. The season is turning, but the place still carries the ease of summer.
On the table is Fish, Sylvain Roucayrol’s book with Delaney Inamine, a journey through the cooking of six port cities. At Tuba, the copy has acquired a life of its own: guests write directly into its pages, leaving names, drawings, thank-yous and small traces of lunches spent here.
Outside, Tuba opens straight onto the water. The tables feel almost dropped into the landscape, with little between lunch and the sea below. It is one of the reasons the place feels so removed from the city, despite being only a short drive away. It is an easy place to stay longer than planned — for another plate, another glass, or simply a little more time by the sea.
