Overlooking the Old Port and under the watchful eye of the Bonne Mère, Le Relais 50 stands out as a unique and gourmet destination. This Marseille institution, nestled withinthe Hôtel La Résidence, boasts a sublime 1950s decor, once favored by Simone Signoret and Orson Welles. But the experience extends to the plate: Hamza Deramchi, a former engineer turned culinary storyteller, crafts an instinctive, Mediterranean cuisine guided by his Algerian roots, as exemplified by his poetic “Checkchouka de Zhor.” From affordable lunch specials to gourmet menus—all enhanced by Lydia’s non-alcoholic pairings—the culinary journey promises to be truly immersive.
A ’50s vibe and a view of the Bonne Mère: a legendary setting in the heart of Marseille
Nestled within the iconic Hôtel La Résidence du Vieux-Port, Le Relais 50 is an integral partof Marseille’s cultural history. Designed in the 1950s, the establishment quickly attracted icons such as Simone Signoret, François Truffaut, and Orson Welles. Completely reimagined in the spirit of mid-century modernism, inspired by Le Corbusier, Miró, and Calder, the space blends fluid lines, velvet banquettes, brass light fixtures, and retro tiles, reviving the Mediterranean dolce vita of yesteryear.
Through the generous, light-filled floor-to-ceiling windows, the dining room offers a striking panorama of the ballet of boats in the Old Port, while Notre-Dame-de-la-Garde watches over the scene majestically from above. Whether on the sunny terrace or inside, every detail counts: the copper bar complements the handcrafted ceramic tableware, whose one-of-a-kind pieces, crafted in Algeria, add Lydia and Hamza Deramchi’s personal touch. An exceptional venue wherevintage elegance meets the warmth of the South.
Le Relais 50: Cuisine from the Heart and Full of Emotion
Now a self-taught chef, Hamza Deramchi views gastronomy as a canvas for storytelling and sharing. On the plates at Relais 50, he weaves together French tradition, Mediterranean generosity, and his Algerian roots with disarming sincerity. In the kitchen, he doesn’t hesitate to share the story behind his creations, such as his Checkchouka de Zhor: a vibrant tribute to his mother, where wood-fired grilled vegetables are arranged in the shape of a flower, enhanced by colorful pepper coulis “petals” and a rich, confit egg.
Available for lunch thanks to an unbeatable “bistronomic” set menu at the Vieux-Port (€33 for a starter/main course/dessert set), the menu expands in the evening into several gastronomic journeys, from“Instinct Terre” to the “Grand Voyage” in seven courses. In the dining room, Lydia Deramchi extends this experience by offering a menu of high-end non-alcoholic food and beverage pairings. Developed in collaboration with more than a dozen specialized producers, these bold creations—such as a za’atar-infused sparkling drink as an aperitif or a sparkling peach infusion for dessert—prove that haute cuisine can reinvent itself without compromising on pleasure.
