Top 10 culinary specialities in Monaco

When you think of Monaco, the first image that springs to mind is of a sunny city. And you’d be right! Every year, Monaco welcomes a large number of visitors for its sublime landscapes and charming air. But it’s not just the city that’s sunny, the food is too! Don’t believe us? The gastronomy has an enchanting air about it: with fresh vegetables, quality fish and seafood, tender meats, and sweets that would melt the sun itself. What’s more? Geographically speaking, Monaco is right next door to Italy. The two cuisines are therefore closely linked. In fact, Monaco boasts no fewer than six Michelin-starred restaurants. So you can get a taste of the type and, above all, the quality of cuisine you’ll find here!

What to eat in Monaco Our top 10 culinary specialities.

1. Le Barbajuan

At the top of the list, we couldn’t begin without mentioning the delicious Barbajuan. But what is it? Very simple to prepare, it’s a small roll stuffed with spinach, chard, parmesan, ricotta, onions and leeks. The whole thing is fried and served piping hot. Very popular in Monaco, the recipe can be varied by adding squash or artichokes. A nice little anecdote: The name ‘Barbajuan’ means ‘Uncle Jean’ in Monegasque. The creator of these little ravioli was called Monsieur Jean, and he came up with the idea for this recipe for his guests… who loved it!

2. Monaco Pearls

These are not real pearls, in the true sense of the word. Monaco oysters were named in honour of this fine delicacy, found in the city’s sea, which is still full of exquisite treasures, which we’ll have time to discover in this list. The famous oysters (which are a big hit with tourists) are fished in the port of Fontvieille. Honestly, who could say no to a well-stocked seafood platter, on which these little pearls containing a refined delicacy sit proudly? And what’s more, these oysters are unique in that they have a nutty aftertaste! Hard to believe? Try them and find out!

3. Estocafic

In Monegasque cuisine, Estocafic (a type of fish widely found in the Monaco Sea) is appreciated for its dried cod stew rehydrated with olive oil. When you put it like that, it doesn’t sound very special. But estocafic remains a must-try dish in Monaco, and a very good one at that. You add olives, white wine, onions, garlic and a few herbs and that’s it! If any of our readers are pesco-vegetarians or fish lovers, you’ll be delighted to try this meal, where the smell of white wine is enough to make your taste buds quiver.

4. Galapian

Are you tempted to try something a little sweeter? Galapian originated in Apt, but quickly became an essential part of Monegasque cuisine. It’s a sweet tart with a light pastry, but rich in fruit, almonds and vanilla. It’s a rather hearty dessert, and one of a kind. Popular with young and old alike, it can be eaten at any time of day: many people enjoy it as a late afternoon snack, while others eat it for breakfast. What could be better than a good slice of galapian in the morning, to get the day off to a good start? A fine pastry with an intoxicating aroma, sprinkled with cherries. A dream come true…

5. Pissaladière

Pissaladière is a recipe from Nice. However, there is a revisited version in Monaco, which is very popular with tourists and locals alike. It is a tart that can be eaten hot or cold. It contains mainly candied onions (what a strange idea, but delicious at the same time), anchovies and black olives. The chefs in Monaco have added tomato, and to say the least, they’ve done it right! It’s a treat that’s hard to say no to. You can eat pissaladière as a dish, but traditionally it’s best served as an aperitif, in the form of a small square. Yummy!

6. Monaco (cocktail)

We know what you’re thinking: “What about the drinks? Patience, patience… Monaco has its own cocktail named after it. A real marvel. It’s easily recognisable by its bright red colour. Monaco is made from beer, grenadine (hence the colour) and lemonade. Perhaps you’ve already tasted this delight, but if you’re looking for the perfect Monaco, you might as well get it from the source! This is a particularly refreshing drink that’ll wake you up in no time. Perfect with a slice of galapian!

7. Porchetta

Yes, carnivores, we haven’t forgotten you. Don’t you know that Navaway always makes sure its readers find what they’re looking for? Porchetta is basically an Italian dish, but given the proximity of Italy to Monaco, it’s no surprise that this dish has become a classic in the city. What’s in it? We’ll get there. Porchetta is made from boneless pork, which is then stuffed with fennel and liver. It is slowly roasted over a wood fire, before being enjoyed piping hot. It is usually served during family meals, a symbol of celebration. But don’t worry, it’s so popular that you’ll find it in every restaurant in Monaco.

8. Tourte de Blettes

This pie is served as a dessert. It is essentially made with sweet pastry, rum, cream, sultanas and, of course, chard. Covered in icing sugar, it’s the kind of dessert that will stay with you forever. What’s more, the chard pie is so popular that there’s also a savoury version: with green vegetables and cheese. You’ll have plenty of time to try both pies in Monaco! In fact, the savoury version is often one of the best culinary discoveries made by tourists visiting the city.

9. Socca

Also originally from Nice, Socca quickly won over the stomachs of Monegasques. And understandably so! The dish is made from chickpea flour and olive oil. The whole thing is cooked over a wood fire. It’s typically the kind of dish that can be enjoyed on the go, while visiting Monaco. Crunchy, children love Socca. This very large cake can also be served with a variety of meals, and has the ability to go perfectly with almost any dish. Its yellow, slightly orange colour makes it easily recognisable.

10. Crêpes Suzette

At least once in our lives, we’ve all tried to cook crêpes Suzette. This famous recipe holds no secrets for Monegasques! Resembling a blazing sun due to its shape and colour, the crêpe is one of the favourite desserts of many people on this earth. After all, you can enjoy them sweet or savoury! But why the name “Crêpe Suzette”? It was pastry chef Joseph, from the Parisian restaurant Le Marivaux, who named the recipe after Suzanne Reinchenberg. A tribute to the artist.