Guest-guided hotel insights
C2 hôtel
★★★★★Marseille
8.9/ 10Very good
Based on public data
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
Contribute a stay report06External scores · reference only, not verified
8.94/10FlyerKey composite · 2 sources
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Rooms & Views
Prestige Room, free spa access
1 King Bed 409 sq feet Internet - Free WiFi and wired internet access Entertainment - Flat-screen TV with prem…
Exclusive Room, free spa access
1 King Bed 409-sq-foot individually furnished room with a furnished balcony Internet - Free WiFi and wired intern…
Deluxe Room, Free spa access
1 King Bed 376 sq feet Internet - Free WiFi and wired internet access Entertainment - Flat-screen TV with prem…
Superior Room, free spa access
1 King Bed 279 sq feet Internet - Free WiFi and wired internet access Entertainment - Flat-screen TV with prem…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Une Table, au Sud★ Michelin Chef Ludovic Turac is at the helm of this stylish seaside-themed restaurant firmly anchored in the South of France. The chef signs unmistakably Marseille menus, strewn with nods to his travels around the Mediterranean and his own Armenian heritage. His inventive recipes are always packed with flavour and are perfectly in tune with the knockout panorama over the Vieux Port and the city’s iconic basilica. Signatures include aïoli, pan-seared Mediterranean squid, lacquered and smoked greater amberjack, bouillabaisse of red mullet or Corsican tigerstripe veal, all of which unveil outstanding surf 729m
- Le Petit Nice★★★ Michelin Descended from a family of artists, Gérald Passédat was practically born in his restaurant a few metres from the sea, which "nourishes and inspires [him]". The Mediterranean, its fish and shellfish are the backbone of his culinary identity. The chef crafts precise and pared-back seafood-forward cuisine that is personal to him; absolute freshness and the use of ingredients in their entirety are key. Highlights from the menu include the yellowtail and black sea bream duo, raw and smoked in-house, accompanied by cauliflower, Oscietra caviar and bottarga, and the remarkable red mullet prepared in 2.0km
- AM par Alexandre Mazzia★★★ Michelin5 toques In his eatery near the Stade Vélodrome, this artist-cum-chef on a perpetual creative quest has elevated the small portion to the realm of art. He is a virtuoso when it comes to spices, roasting and smoking and his childhood in Congo flows freely through his cuisine. This distinctive hallmark is further enriched by a unique use of vinegars (over 400 house creations) that add depth and complexity to his jus. The resulting lineup of some forty small dishes, a truly herculean task, is surgically crafted and often visually striking: cuttlefish steamed in sake, puffed barley, briny seasoning and sea2.4km
- Auffo★ Michelin Clinging to the rocks at the entrance to the Vallon des Auffes, Coline Faulquier's new restaurant commands a dramatic view over the Mediterranean, the Château d'If and the Frioul archipelago. In a dining space depicted by soft neutral tones, clean lines and picture windows, the bubbly chef orchestrates a vibrant, inventive and spot-on seafood score. The veggie- and seafood-centric dishes are packed in character, in particular courtesy of knockout sauces, like the amazing red wine bouillabaisse jus. The kitchen ensures freshness by buying direct from local fishermen.1.9km
- ProsperBib Not far from Cours Julien, this old Marseille bar, spruced up but pleasingly unfussy, has retained its heart and soul: white and bottle-green walls, exposed stonework, and a terrace on a lively square. At the helm is a French-British duo who trained at Frenchie (Paris and London). They serve up bold and fiery Mediterranean dishes that look to Spain for inspiration. On the dinner menu on this occasion: skate wing terrine with pepper sauce; aubergine, smoked yoghurt, caponata, plum and sumac flower… and squid-ink rice with grilled octopus and aioli. Two sittings in the evening in summer. Booking1.1km
- Belle de Mars★ Michelin At his restaurant in the Le Rouet neighbourhood, chef Michel Marini crafts delicate cuisine inspired by the Mediterranean and Provence – refined, accessible and light, often sprinkled with herbs he has picked himself. In the various set menus, each plate offers straightforward, expressive flavours. The desserts, indulgent without being overly sweet, are not to be missed! The lunch deal is a real bargain.2.3km
- Ourea In a quiet side street just a 5-minute stroll from the Vieux Port, this dinky eatery furnished with colourful banquettes is warm and buzzy and a hit with the locals. The chef favours a hyper-local ethos: artisanal fishing boats and cherry-picked market gardeners, resulting in a Provençal-led five-course evening menu. The score, which eschews jargon or trend, is a savvy blend of balanced, spot-on seasonings, illustrated by Mediterranean red mullet, lemon-spiked gnocchi and a knockout jus, or farm-reared veal, olive oil sauce, roast celery and a coffee-laced jus. Friendly, on-the-ball front-of-h112m
- SAGE SAGE, which stands for Saison, Artisanat, Goût et Émotion (Season, Craftsmanship, Taste and Emotion), reflects the vision of this friendly, contemporary bistro done out in a palette of soft, muted tones. Expect dishes such as grilled watermelon carpaccio seasoned with blackcurrant, black miso and marigold; perfectly cooked rockfish, saffron fregola sarda, yellow courgette in a sauce vierge. The desserts, including a modern take on peach Melba, also showcase fresh flavours. This creative cuisine, which favours short supply chains and includes plenty of vegetarian dishes, is rife with tempting o178m
- Dame Jeanne Dame Jeanne stands above the Old Port, a stone's throw from the Palais de Justice. It is presided over by an experienced duo: Samy Leroy, trained by Jérôme Banctel at Le Gabriel and La Villa Madie in Cassis, and pastry chef Ohannes Kachichian, who worked at the InterContinental Hôtel-Dieu in Marseille. In a bright and elegant space – white walls, light-coloured parquet, green velvet banquettes – they serve inspired cuisine based on local catches and seasonal produce, eg yellowtail ceviche with lemon and verbena, or Mediterranean meagre with carrot, orange and ginger sauce. The desserts with a 204m
- Grenat At the front, a bistro with garnet-red walls, exposed stone and polished concrete; to the rear, a verdant courtyard planted with edible herbs and flowers: two distinct settings, both with the same stylish atmosphere. At the counter, solo diners can watch the chefs in action around the open fire in the visible kitchen. The garden exudes a relaxed bohemian charm. The kitchen is a riot of smoke and flame! A boldly seasoned, fire-driven cuisine built on short supply chains.301m
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Notre-Dame de la Garde basilica located in Bouches-du-Rhône, in France656m
- Abbey of St. Victor abbey located in Bouches-du-Rhône, France622m
- Marseille Cathedral cathedral located in Bouches-du-Rhône, in France1.3km
- Museum of European and Mediterranean Civilisations national museum of ethnology in Marseille, France1.3km
- Massalia ancient predecessor of Marseilles1.1km
- Stade Vélodrome football stadium in Marseille, France2.9km
- Synagogue of Marseille synagogue located in Bouches-du-Rhône, in France445m
- Opéra de Marseille French opera company460m
Attraction data from Wikidata (CC0) — reference only.
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