Start with the back
The flesh of the back is the thickest and most generous: it's the ideal place to begin the meal.
The Bistrot de Nino journal
How to eata whole fish
How do you eat a whole fish the right way? On the Cassis harbour, Le Bistrot de Nino presents then fillets the fish in front of you at the table, to reveal all the freshness of the sea and the spirit of Mediterranean cuisine.
Before you eat
Spotting a trulyfresh fish
Before knowing how to eat a whole fish, it all starts with choosing the produce. A truly fresh fish is recognised by its plump, bright eye, its pearly skin and firm flesh that springs back under the finger. The gills should be bright red and the smell stay marine, never strong. At Le Bistrot de Nino, on the Cassis harbour, this freshness is the starting point of every plate, in the spirit of a Mediterranean cuisine turned towards the sea.
Size and species also add to the pleasure of the meal. A whole fish concentrates more flavour than a mere fillet, because cooking on the bone and with the skin keeps the flesh tender. It's this generosity of the whole produce, presented then prepared in front of you, that makes all the difference when it reaches the table.
Step by step
Eating a whole fish,step by step
A whole fish is savoured methodically: from one part to another the texture changes, and that variety is what makes the meal rich. Here is how to enjoy it fully, from the back down to the second half filleted at the table.
01 02 Move towards the belly
More melting, the belly flesh offers another texture. Take the time to appreciate each part of the fish.
03 The second half, boneless
Once the central bone is removed during the tableside filleting, the second half is eaten simply, with a drizzle of olive oil and a little salt.
Want to see our tableside gesture? Discover the whole fish filleted in front of the guest.
Our signature
The whole fishfilleted before you
Even before the first bite, the fish is presented to you whole, cooked with respect for its freshness, then filleted before your eyes at the table. The gesture isn't only for show: it serves flesh that is intact, warm and free of bones, ready to enjoy effortlessly — the spirit of a meal on the Cassis harbour, in the dining room or on the largest shaded terrace, open onto the sea.
Sides & wines
Elevate the fleshwithout masking it
A whole fish often stands on its own, but a few well-chosen sides bring out all its finesse. Seasonal vegetables, a drizzle of olive oil and a note of citrus or fresh herbs respect the delicacy of the flesh. As for wine, a dry, mineral white — like the whites of Cassis — naturally extends the marine freshness in the glass.
To extend the pairing, browse our wine list in Cassis, turned towards the dry, mineral whites of the region.
The gesture, the sides and the wines are all discovered at the table: welcome to Le Bistrot de Nino restaurant in Cassis, on the quay.
Also worth a look
Build your fish meal
Before booking, explore our whole fish filleted at the table, our fish specialities, our seafood platter and our wine list, then book your table on the Cassis harbour.
Good to know
Your questions on eating a whole fish
How can I tell a whole fish is really fresh?
A whole fish is recognised first by its freshness: a bright, plump eye, firm flesh, red gills and a marine smell. Once that quality is assured, the meal becomes a real pleasure, because fresh produce offers tender, flavourful flesh. At Le Bistrot de Nino, this demand for freshness is the foundation of our sea cuisine in Cassis.
What is a whole fish filleted at the table?
Tableside filleting means separating the flesh from the central bone directly in front of the guest, once the fish has been presented whole. The gesture lets us serve flesh that is intact and boneless, warm and ready to eat. It's our signature at Le Bistrot de Nino, on the Cassis harbour.
Which wine should I serve with a whole fish?
To go with a whole fish, a dry, mineral white is the most natural pairing: its freshness respects the finesse of the flesh. The whites of Cassis, turned towards the sea, lend themselves particularly well to this. Our wine list highlights these local pairings.
Can I eat a whole fish at lunch and dinner in Cassis?
Yes, you can enjoy a whole fish filleted at the table at lunch and dinner at Le Bistrot de Nino, on the Cassis harbour. Simply book your table, in the dining room or on our large shaded sea-view terrace. We recommend booking ahead, especially in season.
Book
Book your tableon the harbour
Keen to discover how to eat a whole fish filleted at the table, on the terrace facing the sea? Write to us to book your table on the Cassis harbour or to ask about the menu and the wine list. We reply quickly.
Eating a whole fish well in Cassis
Eating a whole fish means rediscovering the simple pleasure of fresh produce prepared with care. On the Cassis harbour, Le Bistrot de Nino presents then fillets the fish in front of you at the table, to serve flesh that is tender, boneless and full of marine flavour. It's savoured in the dining room or on the largest shaded terrace in Cassis, facing the sea, paired with a dry white from the region.
A local institution since 1962, passed down over three generations and backed by many Google reviews, our restaurant carries on a tradition of Mediterranean cuisine and fresh fish facing the harbour. For lunch as for dinner, it's the ideal address to learn how to eat a whole fish the right way, between the harbour, the boats and the Cassis calanques.
A table awaits youfacing the sea
Book your lunch or dinner and come to enjoy a whole fish filleted at the table, in the dining room or on the largest terrace in Cassis.