Since its creation in 1953 on Rue Grimaldi, Chez Davia has embodied the charm of a small family-run bouchon, where conviviality rhymes with excellence. Founded by Madame Davia, the current chef's great-grandmother, the restaurant ....
Located at 12 rue Lascaris, in the Port district, JAN is an exceptional address offering a unique tasting menu every evening. In a ....
At Pipo's, socca is the star. It's thin, golden, slightly crispy on the edges and soft in the center, simply seasoned with pepper. Other typical specialties include ...
Each week, the menu evolves according to new arrivals and the chef's inspiration. Local produce, seasonal vegetables, quality meats, fresh fish ....
There's no menu to choose from: dishes are composed according to the day's produce and the chef's creativity. At lunchtime, there's a four-course menu. In the evening, five or seven ....
La Part des Anges offers only living wines, often organic, sometimes sulfite-free, always selected with the utmost care. Here, we're talking terroir, passionate winemakers and original cuvées from ....
La Merenda offers a small, no-frills menu, rarely renewed, but always faithful to the classics: pissaladière, daube, tripe à la niçoise, chard pie, pasta au pistou, panisses ....
The menu changes every week according to market produce. You can enjoy, for example, a generous pâté en croûte, asparagus sabayon or ...
The menu is short, punctuated by the seasons and local market finds. Dishes include pumpkin and chestnut velouté, revisited pissaladière, watercress and snail risotto, braised lamb and .....
The cuisine is based on a slate with no set menu, adjusted daily according to deliveries from local producers: fish from local fishermen, meats from the hinterland, offal revisited as ....
There's no fixed menu here: imaginative pizzas with often original flavors, complemented by a variety of dishes such as calamari sautéed in mascarpone, veal cheek confit or grilled octopus. All served in ....
The short menu changes regularly according to market arrivals. Current suggestions include calamari à la plancha with artichokes, veal mousse, duck breast or monkfish ....
Socca is the star of the house, flame-cooked on large copper plates and served hot, simply seasoned with pepper. Other specialties from Nice are also on offer, such as ...
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