Eating and Drinking , Nice: Guide Nice: France - Nozio 0%

Author: Eric Perrone

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Nice Eating And Drinking, France

Nice boasts its own food culture, rich in history and tradition.
Olive oil and fish (mullet, sea bream, anchovies) are fundamental ingredients in one of Nice's trademark dishes, Nicoise salad, made with tomatoes and filets of anchovy and tuna.

Meat and fish are often accompanied by the precious olive oil and many aromatic herbs such as basil, fennel, rosemary and thyme.
Nicoise olives (small and black) are a traditionally recognized product.

  • "PAN - BAGNAT", which literally translates into "wet bread", is made of Nicoise salad between two slices of bread, flavored with garlic and oil.
  • "PISSALADIE'RE", a savory cake with a base of onions, olives and anchovies.
  • "SOCCA", between the savory crêpe and focaccia, with a chickpea base, cooked in a wood fire oven, to be tasted boiling with salt and oil.
  • "RATATOUILLE" a dish made of peppers, zucchini, eggplant, tomatoes and onions, cooked with oil.
  • "POUTINE", namely fish caught only in the Bay of Angels in February and March, cooked in an omelet or pancakes.
  • "SOUPE AU PISTOU", a savory soup of Pistou, a sauce made with garlic, basil and cheese.
  • "GANSE", sweet pancakes specially prepared during Carnival.
  • COD NICOISE with tomatoes and olives.
  • RAVIOLI with beef.
  • GNOCCHI with semolina, Italian style.
  • "TOURTA DE BLEA", a tart with a base of beets, raisins and pine nuts, flavored with anise.

Where to eat Nicoise:

  • "Chanteclerc", by chef Bruno Turbot
  • "L'Univers" by chef Christian Plumail
  • "Atelier du Goût" by chef Jouni Törmänen
  • "Keisuke Matsushima" by chef Keisuke Matsushima
  • Au Rendez-vous des Amis
  • "Chez Simon" 
  • "Hélène Barale"

Present day cuisine of the Cote d'Azur, particularly that of Nice, has quite a bit of influence from Liguria and Piedmont, thus jeopardizing its authenticity.
For this reason many restaurants have decided to join the brand "Nicoise Cuisine, respect for tradition" which seeks to save the traditional recipes of authentic Nicoise cuisine.



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