Osmose
Cuisine gastronomique
La Ciotat
Address listed free of charge by the Sesame Guide, in accordance with the
en accord avec la brand quality charter.
In the same establishment 📍
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⚙️ Sheet updated on
6/5/2024
Address listed free of charge by the Sesame Guide, in accordance with the
en accord avec la brand quality charter.
The concept of food and cocktail pairings. Gabriel Mietz and Johan Combes, cooks, met in 2015 at La Table de Nans. The first went to fine restaurants in France, Germany and the United States, the second developed a passion for cocktails during his gastronomic wanderings. The two friends opened Osmose in 2023, in an alley 50 m from Port Vieux: top-notch cuisine and, for menus with pairings, drinks designed to accompany it as closely as possible from the starter to the dessert.
Gabriel's very personal, lively and traveling score, which ensures that a guest never eats the same specialty twice. No “signature” dish, but a lot of inventiveness!
The creative process: Gabriel composes his menu according to seasons and inspirations, then Johan creates cocktails, with or without alcohol, playing on complementarities and aromatic contrasts.
Home-made syrups by Johan for his cocktails: ginger, cardamom, savory, marjoram, hibiscus, combava, pepper, vanilla...
Fait maison, guide Gault&Millau, Collège Culinaire de France
Menus 3, 5 ou 7 plats — 42 € · 59 € · 83 €
Accord Mets & Cocktails 3, 5 ou 7 — 21 € · 38 € · 48 €
The restaurants and food shops mentioned in this guide are committed to cooking and preparing food mainly in homemade according to the criteria defined in the Consumer Law of 17 May 2014 and the decree of 11 July 2014 amended on 7 May 2015.
The Culinary College of France is a reference institution in French gastronomic culture, whose mission is to represent, promote and transmit artisanal culinary heritage through diversity, tradition and innovation. It encourages the exploration of all the culinary cultures of the world.
Gault&Millau is a French gastronomic guide founded in 1972 by Henri Gault and Christian Millau, two French journalists and columnists who became food critics. Very influential, he evaluates restaurants, hotels, guest houses, etc., with ratings of 1 to 5 toques, and reviews.
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