Marmite Su’l Feu

Montreal, Canada

4.7

Closed now

3 reviews

Does not accept credit cards

Contacts

QR code, vCard

Telephone:
+1 514-652-6581
Website:
www.marmitesulfeu.ca
Address:
3911 Rue Saint Jacques, Montreal, QC, H2L
Ville-Marie
Nearby public transportation stops & stations:
0.2 miCherrier / du Parc-La Fontaine
0.3 miSherbrooke
0.3 miBeaudry
Categories:
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Bussiness info

Delivery
No
Take-out
No
Accepted Cards
None
Good for Groups
No

Today

Today 11:00 am – 7:30 pm
Closed now
Local time (Montreal) 06:37 Thursday, 22 May 2025

Business hours

Monday 11:00 am – 7:30 pm
Tuesday 11:00 am – 7:30 pm
Wednesday 11:00 am – 7:30 pm
Thursday 11:00 am – 7:30 pm
Friday 11:00 am – 9:00 pm
Saturday –
Sunday –

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3 reviews of Marmite Su’l Feu

No registration required
Place rating: 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.
Place rating: 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!
Place rating: 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.