Summer garden restaurant
Gallifet's restaurant will reopen for the summer on the 1st of June 2024. After Hanzhou Piao in 2021, Preston Miller in 2022 and Julie della Faille in 2023, London-based chef, Josh Dallaway will be taking up residence for four months.
We are open from Tuesday to Saturday from midday to 6pm and every Thursday, Friday and Saturday evening until 11pm. To reserve a table please use the button below or write to contact@gallifet.com for group bookings.
Please let us know if you have any allergies or intolerances when you make your reservation.
Children are welcome at Gallifet in the evening and at lunchtime. Please note however that we do not offer a specific children's menu.
Evening reservations and tables for 6 or more people require a credit card desposit which will be activated in the event that your reservation is not cancelled at least 24 hours prior to the alloted time.
Deliberately short, with a focus on local and foraged ingredients, our menu showcases products carefully selected from farmers, fishermen and artisans in the Provençal region. A selection of fruits, herbs and vegetables come directly from our own kitchen garden. At lunchtime, the menu changes according to the harvest, the season and the market. In the evening, a fixed five-course menu offers a selection of different dishes each week.
Starters
Cherry tomato, Provençal watermelon & thai basil ceviche / 14
Melon gazpacho, cocoa chantilly / 12
Cold roast organic lamb, anchoïade & green beans / 15
Main courses
Seared Mediterranean squid, soft polenta, salsa verde / 24
Courgette, fregola, petit marseillais peppers & aïoli / 21
L’Assiette du Potager
A seasonal, vegetable-based selection / 18
This week: Grilled aubergine tart, potato salad, spiced carrots & pickled mustard seed dressing
Desserts
Smoked Camargue salt ice cream / 8
Macerated strawberries, tomato and strawberry sorbet / 10
Apricot, buttermilk mousse, jasmine / 10
Focaccia, black garlic & dried tomato
Sobacha
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Heirloom tomatoes, nectarine, saffron from our fields & olive oil
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Swordfish crudo, chilli, lemon & plum
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Hake, massa pimentao, spelt, Marseille peppers & lardo
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Apricot, turmeric custard, summer fruit sorbet
