For our visitors, the journey often begins on the plate, and for us natives, nothing is more precious than those moments shared around a table with family and friends. A sin of gluttony? Maybe, but it's so good. Like everything exceptional, the cuisine of Nice is often "imitated", of course never equalled. And beware of those who dare to transgress traditions: like Asterix's bard, they could end the feast gagged and tied up in a tree... Did you know that our pan bagnat became part of the "French heritage" last October? A recognition for the sunny "sandwich", the taste signature of the Comté de Nice, a national treasure, in which (among other things) tomatoes, radishes, broad beans and cebettes, hard-boiled egg, black olives and anchovies are incorporated, but no, no, no vinaigrette! (see recipe below).
This know-how must be protected, to avoid drifts that would distort the authenticity.
This is why the "Cuisine Nissarde" label was created a quarter of a century ago by the Cercle La Capelina d'or on which the Nice Côte d'Azur Metropolitan Convention and Visitors Bureau watches over like milk on the fire and brings to life. And we're not kidding: a technical committee has been set up to define selection criteria for the recipes, but also for the quality of the products and the welcome. The label is awarded to restaurateurs "who work to enhance the value of Nice's cuisine, who are committed to respecting recipes, the quality of the products and raw materials used, the quality of reception and customer information, and compliance with health and safety regulations". Everything is said in this profession of faith. The establishments can be recognised by the official logo. All you have to do is sit down to eat!
Located in the heart of the Old Town, within the Senate Palace, this workshop is open to those wishing to learn how to make the emblematic recipes of the Niçois cuisine before tasting them on the spot or taking them away.
2, rue du Sénat, 06300 Nice 04.97.13.35.85 ou 04.37.13.44.56
See the website
My great-grandparents created this establishment in 1875," says André Nallino. At the time, the restaurant La Gaité Nallino was a terrace reserved for dancers. The restaurant is labelled "cuisine niçoise". "All our dishes are 100% Niçoise cuisine: stew, stockfish, ravioli, homemade gnocchi, chard pie, stuffed, veal pouch. We follow well established specifications, we respect the recipes, the products, the freshness and the manufacturing. We are checked once or twice a year ".
This category was created in 2017. It perfectly reflects the local habit of eating outdoors.
Vie-Villages is a free newspaper that aims to be the link between the twenty-eight communes* of the canton of Tourrette-Levens with its vast contours. Twelve thousand copies are distributed every first week of the month in town halls, shops and private letterboxes. The name of this monthly magazine was not chosen by chance. Vievillages wants to be the reflection of villages that want to succeed in life and the witness of the life of the inhabitants in these villages, their villages. A magazine, a link between the small and large communes of the middle and high country of Nice, which "descends" even as far as the "Grande Bleue".
* Aspremont, Belvedere, La Bollène-Vésubie, Castagniers, Clans, Colomars, Duranus, Falicon, Ilonse, Isola, Lantosque, Levens, Marie, Rimplas, Roquebiliere, Roubion, Roure, La Roquette-sur-Var, Saint-Blaise, Saint-Dalmas-le-Selvage, Saint-Etienne-de-Tinée, Saint-Martin-du-Var, Saint-Martin-Vésubie, Saint-Sauveur-sur-Tinée, Tourrette-Levens, Utelle, Valdeblore, Venanson.
Photo credits : OMT NCA / J.Kelagopian / JM / Jacques Gantié
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