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Ancestral pizzeria in the Panier, popular with regulars for decades, offering pizzas, fried supions and grilled meats.
An institution, with all the folklore and Provencal gouaille that goes with it. Founded in 1943 by a Sicilian immigrant, the restaurant was taken over by his son, Etienne, a true local figure. Noisy, lively and bustling, authentic cuisine. Little choice, cheese or anchovy pizza, grilled meats and fried supions. In what has historically been one of the city's most Italian neighborhoods, there's no doubt that the Cassaro family's gastronomic heritage is alive and well. A haphazard welcome, not always kind to the uninitiated.
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Members' reviews on CHEZ ÉTIENNE
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On est accueilli par des serveurs d’une gouaille magistrale.
J’ai pris juste une pizza aux anchois bien chaude avec une bière bien fraîche, sous le regard bienveillant de Bill Murray. Proche du divin.
Il est important de noter qu’il y a du monde tout le temps, il faut donc essayer, essayer et essayer encore; c’est le prix pour entrer dans le Marseille le vrai.