France

Que manger : Nice

Nice blends Mediterranean and Provençal flavors, offering fresh seafood, market produce, and street‑food classics. The cuisine reflects its Italian past and coastal location.

Plats locaux à goûter

Socca

A hot, thin chickpea flour pancake sold from stalls on the Promenade, eaten as a snack any time.

Pan Bagnat

A packed sandwich of tuna, olives, eggs and vegetables, popular for picnics on the beach.

Pissaladière

A thick pizza‑like tart topped with caramelised onions, anchovies and olives, found in bakeries and markets.

Barbajuan

Fried pastries filled with Swiss chard, ricotta and herbs, sold in the Cours Saleya market.

Tourte aux blettes

A sweet tart made with Swiss chard, raisins and nuts, enjoyed as a dessert in patisseries.

Salade Niçoise

A classic salad of tuna, anchovies, olives, eggs and beans, served in cafés for lunch.

Fennocchio's Gelato

Hand‑crafted ice cream from the famous Fennocchio’s shop, a treat on hot afternoons.

Rosé de Provence

Light, dry rosé widely served with meals and on terraces during summer evenings.

Où manger

1
Cours Saleya Market
Buy socca, barbajuan and fresh produce; the market buzzes from morning till late afternoon.
2
Rue Masséna
Street‑food stalls line this pedestrian street, offering pan bagnat and pissaladière.
3
Old Town (Vieux‑Nice)
Narrow lanes host bakeries and cafés serving salade Niçoise and local pastries.

Photos : Wikipédia / Wikimedia Commons

Conseils pour manger au restaurant

Lunch runs from 12 pm to 2 pm; many restaurants close for a siesta after.
A 5‑10 % service charge is often included; add a small tip for excellent service.
Reserve tables for dinner in summer, especially near the promenade.