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Restaurant Le relais 50 Marseille Reviews from The Last Year
Disappointing
The service. We arrived at 1930 per our reservation. At 2130, we were still awaiting dessert ordered 25 minutes prior. The service was slow and mediocre. The food. My husband's veal was OK. He rated it. "Fine." My tuna smelled and tasted fishy. I couldn't finish the meal. The setting. Ambience was lovely. Quiet jazz in the background, lights slightly dimmed. It was very nice. We were quite disappointed in this restaurant. Wouldn't return or recommend it. It certainly didn't live up to expectations.
Beautiful address on the old port! Tasty dishes, quality products
An address to discover, pleasant, calm and welcoming. The dishes are well cooked, with some original touches. Attentive service The setting is perfect for a business meal, both on the terrace and indoors.
Really nice
My grandmother's kitchen, what a pleasure to rediscover these reminiscences, in a place with a spaced terrace and professional service with a touch of humor, thank you Yves, Inès and Alex
Detestable. Poor service
Detestable welcome. Lots of waiting, while the bar was almost empty, due to a cigarette break by all the staff. Incomplete order (we had to wait and restart to get a coffee, tea different from that ordered). No questioning, everything is the customer's fault according to them Flee this establishment
Bofffffff
It's really very average, apart from the completely excessive prices for the result. There are many other restaurants in Marseille to visit before this one in an identical category. “Under the gaze of the good mother” we read a lot, “under a professional gaze” would be preferable. A decent brasserie for tourists which didn't make me want to go back.
What a desappointment
Having been regulars at the 50 relay for years, it was a huge disappointment! nothing to do with the restaurant we knew. The cuisine is no longer exceptional, it is just acceptable, without originality, but not up to the standard of the place. The service: the staff is friendly, that's enough, but not professional at all. They move around a lot, are attentive but ineffective as possible! The staff has nothing to do with it, but how can such a restaurant not take qualified staff. Too bad, such a place deserves more commitment and more quality.
Stunning
Very good time facing the port of Marseille The sun was out, which allowed us to eat outside The service and food are really great
Great restaurant
We had an excellent time on New Year's Eve on December 31st, the service was impeccable, the food was all good. I would come back to eat in this restaurant. In the top
GO ON YOUR WAY QUICKLY
Move on quickly! We discovered this place in 2018. It was tasty, delicious gourmet cuisine. We had a great time. Our surprise was great when we returned. Stupefaction. Was it the same place? Unfortunately yes... Flavorless cuisine, foie gras ravioli €18. We couldn't taste it. It was bathed in a sort of leek soup which carried away everything in its path and which was not even good. Next up was turbo with crozets €29. Once the skin of the fish and the cartilage were removed, there should have been 20 g of flesh remaining and more. The crozets were bathed in oil. I barely ate anything because it was so bad. I was offered dessert because I was disappointed; a chocolate cake ; same story; not very fresh and without interest. I like to eat well and I am willing to pay the price; but please, change cooks! It's a culinary disaster in the land of gastronomy.
TO FLEE, IF YOU ARE HUNGRY........
If the concept of restaurant is above all an entity intended to satisfy the customer's appetite, this essential commercial notion could appear very neglected or even perhaps completely unknown within this establishment given the infinitesimal quantities of food contained in your plate. If our choice fell on three turbots à la Grenobloise and its crozets, the turbot served with "skin and cartilage" represented approximately a net consumable mass of less than 40 g of fish flesh, the equivalent of a single forkful , a quantity not even sufficient to confirm the taste quality of this preparation still billed at 39 euros per unit...... A place certainly pleasant but whose content on the plate suffers from a very excessive culture of results .We can only suggest to the chef to optimize the use of less expensive products and to give them a more substantial gastronomic dimension, more in line with the expectations of a customer who comes above all, it should be remembered, to eat, a dimension which implies, beyond all other frills, the content on the plate of a minimum quantity of food.
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