Andia

In the vaults of La Major, Andia is the new restaurant with the look of a tropical jungle and flavors of the Andes. Bordeaux chef Yvon Mbiavanga takes us on a journey to Mexico, Peru and Chile by integrating local Marseille products, for example by combining Japanese-inspired cuisine with pastis and by offering panisse fries.

The decorator Alexis Mabille imagined a unique decoration for an immersion in nature. The dining room is in fact populated by parrots, snakes, butterflies and crocodiles amid lianas and palm trees.

Inside, the chairs are wrapped in wicker and the benches are covered with Aztec motifs. Outside, terracotta and green colors dominate to give way to a lush and cozy jungle.

At Andia, South American cuisine is given pride of place, both in the drinks and in the dishes. I personally got to taste their tiki and signature cocktails. The waiters welcome you with a smile and invite you to take a direct flight to South America with them.

I preferred the signature cocktail with Mezcal, a traditional spirit drink from the Oaxaca region in southern Mexico, with a smoky flavor mixed with passion fruit puree and lemon juice.

To start the trip, it is possible to take entries to share. The "Trio to share" and the "Guacamole à la casa" will be perfect to open hostilities.

As for the dishes, I advise you to try the ceviche. These are thin slices of raw fish marinated and cut with a knife. I loved the amberjack ceviche, a specialty of Peru, flavored with West Indian pepper and coriander, with a citrus ponzu sauce and sesame oil. I advise you to take an accompaniment so as not to remain hungry, the coconut rice or the grilled zucchini are perfect. If you have a big appetite, I'd recommend the "Combinado" dish mixing land and sea with confit pork and prawns.