The story
Mijoba is a modern cuisine restaurant at 79 boulevard Vauban in Marseille's Vauban district, and it earned a Michelin Recommended mention in 2026. The menu changes with the market and the day's catch, so the dishes you find depend on the season.
David, the chef and owner, was born in Venezuela and settled in Marseille in 2005. His cooking carries the flavours of the Andes, filtered through years of travel. Produce comes from organic market gardens less than 30 kilometres away, and fish is landed locally.
Le Fooding's lunch visit found anchovies marinated in Phu Quoc pepper, served with salt-baked beetroot. A raw milk ricotta raviolo came with lentils and fresh chestnuts.
The room is simple, with waxed concrete floors, wooden tables and rattan chairs. A small terrace sits on one side. The wine cellar lies in the courtyard, and the list holds close to 250 references, many from small French growers.
Recognition
Ambience
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History
Everybody take shelter! The fiery David Mijoba has whipped up an atomic spot in what used to be known as Vénus, high up on Boulevard Vauban, featuring explosively flavorful cuisine and a wine cellar in an actual cave! After breaking down expectations at Le Café des Épices, Jogging and Copper Bay , the Venezuelan chef sets off his flavor bombs in a dining room that feels a bit sexier than a bomb shelter (waxed concrete floors, wooden tables, woven rattan chairs), sandwiched on either side by a small terrace and the improbable wine cellar in the courtyard. Featured on the sea-faring, veg-heavy menu the day we went for lunch: fresh Mediterranean anchovies marinated in Phu Quoc pepper, served with salt-baked beetroot and indulgent Gascon porc noir pork belly croutons – or a plump raw milk ricotta raviolo, paired with lentils, fresh chestnuts and a herbaceous condiment; surprising and delightful cuttlefish green curry served with grilled polenta – or a more classic local mackerel fillet served grilled with leeks and asparagus (the very first ones of the season), drizzled in a za’atar vinaigrette; and if you’ve still got room afterwards, an adorable country strawberry tartlet, with added sorrel and white chocolate, for an original touch. // Victoria Bout
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