Top 10 culinary specialities in Nice

Niçoise cuisine is a blend of Provençal and Ligurian flavours. Seafood, sun-drenched vegetables and aromatic herbs are sublimated against a backdrop of olive oil. You’ll recognise the vibrant colours of the streets of Vieux Nice on your plate.

You’ll appreciate this cuisine all the more, because it’s steeped in tradition and family advice. Hundred-year-old recipes, handed down from generation to generation, are the pride of the people of Nice, who are very attached to their culture. Restaurant owners, also keen to maintain this heritage, often prefer these old recipes to culinary innovations.

However, it is advisable to choose your address carefully, as improvised canteens are springing up all over the place in the centre of Nice. As a result, quantity ends up winning out over quality, and the dishes are less and less varied.

Don’t worry though, with a little bit of judgement, you’re sure to enjoy yourself!

What to eat in Nice Our selection of 10 Nice specialities

Black or green olive tapenade, octopus with rouille sauce, chard pie, Provençal pistou soup… These are just a few examples of Nice’s gastronomy, which showcases the region’s terroir, freshly caught Mediterranean produce and authentic flavours. There’s so much to taste in the county of Nice that your gourmet weekend promises to be a busy one.

1.the Salade Niçoise

There are many variations of this hearty starter around the world. However, the traditional recipe for salade niçoise consists of tomatoes, olives, green peppers, red onions, celery, fava beans, baby artichokes, hard-boiled eggs, anchovies or tuna, and of course olive oil!

2. Bagnat

The Nice snack par excellence! It’s called “Pan” Bagnat, not “bread” as you might hear it at lunchtime in the rest of the country. Pan bagnat is a tuna sandwich typical of Nice. Its soft crumb is moistened by the raw vegetables added to it: anchovies, tomatoes, olives, eggs, etc. The Pan Bagnat is an ideal snack for getting your fill quickly while eating fresh, local produce.

3. Socca

A cousin of Marseille’s panisse, Socca is a chickpea cake in olive oil, typical of old Nice. Traditional wood-fired cooking gives it a texture that’s both tender and crunchy. It’s best eaten on its own, still warm from the oven. You’ll see it on every table at aperitif time, with a bottle of chilled rosé.

4. Fougasse

This colourful bread is a Provençal speciality that originated in Italy, where it is known as “foccaccia”. Every corner of Provence has its own favourite flavour. In Nice, you’ll find fougasses sprinkled with olives, cheese and anchovies before baking. Once they have warmed up, the fougasses have absorbed the flavour of their fillings and are both soft and crispy.

5. Daude niçoise

This is probably the most popular meat dish in Nice. Daude is a casserole of beef and bacon, simmered in red wine. Carrots, tomatoes and porcini mushrooms are added to the thick stock. Once cooked, the daube is served while still steaming, with a plate of Niçois ravioli or gnocchi.

6. Pissaladière

Pissaladière is a type of cold pizza typical of the Nice region and neighbouring Liguria. It is made with onions, anchovies, olives and olive oil on a bed of bread dough. The recipe is thought to have originated in the 14th century in the Genoa region, and was exported through cultural influences to the neighbouring Nice region.

7. Courgette flower fritters

Courgette flowers are as tasty as they are beautiful, as we can see from this delicate speciality from Nice. You can find them at most markets in Nice, and many restaurants have them on their menus. First stuffed, then dipped in a thin fritter batter, the flowers are fried like any other fritter. The delicate fragrance is quickly replaced by a delicious combination of melt-in-the-mouth texture and crispy fried texture… Courgette flower fritters are often unanimously acclaimed!

8. Niçois farcis

These brightly coloured vegetables, meticulously stuffed, are so beautiful and appetising. The stuffing is often the same – a typical recipe – and consists of meat, breadcrumbs and, of course, olive oil. On the other hand, the vegetables chosen are quite varied! Sometimes you’ll find peppers or courgettes, sometimes aubergines and tomatoes.

9. Apple and Raisin Fritters

A delicious dessert to share with family and friends! Traditionally eaten at Carnival time, these soft, delicious doughnuts have a runny centre of apple sauce and sultanas.

10. Pastis de Nice

Marseille may be known as the capital of pastis, but Nice has its own local version of this aniseed-flavoured aperitif. This beverage was created in 1981 as a tribute to his city by a lover of Nice gastronomy. Although the original recipe is secretly guarded, we do know that this pastis is the result of a skilful blend of twenty-six plants and spices. It can be enjoyed as an aperitif or in the kitchen, as in the recipe for prawns flambéed in pastis!