Named after the Greek term for Marseille, Massalia combines French and Greek influences in a stylish, relaxed restobar setting. The concept reflects chef Angelo Kremmydas’ Mediterranean roots, offering an inviting space for communal dining with a menu focused on fresh, seasonal ingredients. The à la carte menu blends Greek and French cuisines with dishes designed for sharing, such as octopus terrine, BBQ langoustines, homemade koulouri, and schnitzel sardines. With a mix of vegetarian, vegan, fish, and meat options, the menu is both versatile and refined, drawing on the chefs’ experience at prestigious kitchens. Massalia features a spacious 120-seat terrace, bathed in sunlight from day to evening, perfect for casual bites or drinks starting at 4 PM. The warm terracotta facade complements the Mediterranean vibe, offering a laid-back yet sophisticated dining experience. Kremmydas, who opened Gitane just last year, has teamed up with sous-chef Vasilis Kotsianidis, formerly of Hotel l’Europe’s MARIE and now head chef at Gitane, to bring Massalia to life. Bas Hazen, who currently manages Gitane, joins Massalia as maître d’, bringing experience from renowned establishments such as Restaurant BREDA and the Michelin-starred De Juwelier. Together, they ensure a seamless dining experience, where exceptional food, atmosphere, and service come together effortlessly. Whether for a casual dinner or a laid-back afternoon gathering, Massalia is the perfect destination for vibrant food and conviviality.
Massalia restobar in Amsterdam is where bold Greek and French flavors meet
