Marmite Su’l Feu

Montreal, Kanada

4.7

Jetzt geschlossen

3 Bewertungen

Kontakte

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Telefon:
+1 514-652-6581
Webseite:
www.marmitesulfeu.ca
Adresse:
3911 Rue Saint Jacques, Montreal, QC, H2L
Ville-Marie
Umliegende Haltestellen öffentlicher Verkehrsmittel
330 mCherrier / du Parc-La Fontaine
440 mSherbrooke
450 mBerri / Cherrier
Kategorien:
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Geschäftsinformationen

Lieferservice
Nein
Take-Away
Nein
Akzeptierte Kreditkarten
Kein
Für Gruppen geeignet
Nein

Heute

Heute 11:00 – 19:30
Jetzt geschlossen
Ortszeit (Montreal) 09:15 Donnerstag, 22. Mai 2025

Geschäftszeiten

Montag 11:00 – 19:30
Dienstag 11:00 – 19:30
Mittwoch 11:00 – 19:30
Donnerstag 11:00 – 19:30
Freitag 11:00 – 21:00
Samstag –
Sonntag –

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3 Bewertungen zu Marmite Su’l Feu

Keine Registrierung erforderlich
Rating des Ortes: 5
Alameda, CA
They make their exotic food at the Marche Atwater.
Slow cooked meats: rabbit, beef, pork and chicken. All simmering in wonderfully fragrant spices.
2 items for $ 15.50, we added pork dumplings at $ 0.90 each. Soy and sriracha were left on the side per our request.
Lentils and pickled vegetables really made the plate complete. Exceptional food from unknown places, a tiny island off Madagascar, Reunion Island.
Portions are large and priced fairly. You can easily share a plate between two people.
This food is cooked with genuine care and they truly want to make their diners experience special. Pleasantly surprised at the availability of this type of cuisine at a market.
Rating des Ortes: 5
Providence, RI
The shumai dumplings from Marmite Su’l Feu were amazing! They also have a dumpling sandwich. The chef is from the French island, Reunion, near Madagascar and he was really nice. Also tried a meat in pastry kind of dish which was really tasty. Try this place!
Rating des Ortes: 4
Oamaru, New Zealand
It’s safe to say that the cuisine of the tiny island of Reunion in the Indian Ocean is not well represented off of its shores. Stumbling across the stall that the restaurant maintains at the Atwater Market, I was tempted by the array of stews in large Dutch ovens («marmites» in French) and could not resist. I had a combination platter of three meats (duck, rabbit and a pork sausage), served with a helping of rice, small lentil-​like beans, a spicy pepper salad and slices of pickled cucumbers and found it all to be delicious if not a bit too much to finish on my own. I washed it down with a wonderful Belgian beer, which I felt suited the dish very well.