Cassis, located east of Marseille in the Bouches-du-Rhône department, is a gem of the Provence-Alpes-Côte d'Azur region. Renowned for its dramatic cliffs and sheltered calanques, it offers a serene escape on the French Riviera. As a filming location for The French Connection and home to distinctive white and rosé wines, it provides a unique cultural backdrop for hotel travelers seeking coastal charm and relaxation.
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Stay in the old town or near the harbor for easy access to restaurants, wineries, and boat tours to the calanques. This central location minimizes transit time and allows you to explore the cliffs and coastal trails on foot.
Cassis lacks a major airport. The nearest international gateway is Marseille, connected by regional train or bus in approximately one hour. Use Marseille as your transit hub before heading to your Cassis accommodation.
Sample the local white and rosé wines, distinct from Burgundy's crème de cassis. Visit the house featured in The French Connection for a touch of cinematic history, adding a unique layer to your stay beyond the natural scenery.
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Calanque in Cassis, France
Nestling in Anse Corton, an unspoilt natural cove facing Cap Canaille, La Villa Madie, housed in swish contemporary premises and flanked by a terrace, boasts an idyllic location with a drop-dead view of the Mediterranean. Hailing from Normandy, chef Dimitri Droisneau draws his inspiration from his passion for Provence. From one dish to the next, he rolls out a light, subtle, flavoursome score that is fresh and aromatic, punchy when necessary and always surprising and original. The magic of the French Riviera and ingredients from land and sea are blended to great effect in this culinary tapestr
WebsiteThe view from the terrace of this luxury hotel restaurant (popular with celebrities), which looks out over Cap Canaille, is quite simply sublime. Chef serves his guests Mediterranean-inspired cuisine that has a focus on fish, but also features, for example, local lamb and seasonal vegetables. However, you may prefer to opt for the chef's down-to-earth speciality of bouillabaisse borgne, followed by a wild bass and its broth of pistou soup… All accompanied by a Cassis or Bandol wine, as you would expect.
WebsiteThe brasserie offshoot of Villa Madie continues to foster simplicity with its market-fresh ingredients and enticing surf and turf combinations. The set menus are different at lunch and dinner, as well as being changed on a weekly basis. Less expensive than at the original restaurant, the dishes here are just as tasty (beef tartare with Tamaris oysters, real Marseille sôcisse with fennel, lemon tart. When the weather is fine, head for the terrace, which commands a knockout view of the pretty bay.
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