Lou Pilha Leva on Rue du Collet runs the Vieux Nice street food counter for socca, pan bagnat and pissaladiere, the tiled cafeteria with shared tables in the heart of the old town.
Signature dishes: Socca, Pan bagnat, Pissaladiere
Must order: A socca, a pan bagnat tuna sandwich, and a slice of pissaladiere on shared paper trays.
Tip: Open daily 09:00 to midnight; cash and card. Order at the counter, sit at the tiled shared tables.
Address: 10 Rue du Collet, 06300 Nice
La Merenda in Vieux Nice is Dominique Le Stanc's bench seat Nissard kitchen on Rue Raoul Bosio, the chef who walked away from Le Negresco for grandmother recipes.
Signature: Stockfish, Petits farcis, Beef daube
Order: The stockfish stew (estocaficada) and the petits farcis at lunch.
Tip: No telephone, cash only, two sittings per service. Book at the door earlier the same day.
Acchiardo on Rue Droite in Vieux Nice has cooked the family Nicoise canon since the close of the First World War, four generations and a single lunch sitting under the family name.
Signature: Petits farcis, Beef daube, Tarte de blettes
Order: The petits farcis and the beef daube; the lunch service is the canonical one.
Tip: Closed Saturday and Sunday; book by phone several days ahead for lunch.
Olive et Artichaut in Vieux Nice holds the Michelin Bib Gourmand for a farm to table Nicoise kitchen, the chef from Nice working market vegetables and Riviera fish on a short menu.
Signature: Petits farcis, Local fish of the day
Order: The fish of the day from the morning catch; the menu changes weekly.
Tip: Closed Sunday and Monday; book a week ahead in summer.
Bistrot d'Antoine in Vieux Nice is Armand Crespo's two storey neo bistrot from 2006 in the shell of a 1904 cafe, a Michelin Bib Gourmand for honest French cooking by Cours Saleya.
Signature: Bistro classics, Daily blackboard
Order: The blackboard plat du jour; Crespo writes a new menu every day from the morning market.
Tip: Closed Sunday and Monday; book at least three days ahead even at lunch.
Le Safari on Cours Saleya in Vieux Nice has cooked the canonical Nicois lunch since 1972, the Cuisine Nissarde label and terrace tables across from the flower market.
Signature: Pissaladiere, Stockfish, Daube
Order: The pissaladiere and the stockfish; the daube is the dinner anchor.
Tip: Open 12:00 to 23:00 daily; book the terrace at lunch during morning market hours.
La Merenda in Vieux Nice is Dominique Le Stanc's bench seat Nissard kitchen on Rue Raoul Bosio, the chef who walked away from Le Negresco for grandmother recipes.
Signature: Stockfish, Petits farcis, Beef daube
Order: The stockfish stew (estocaficada) and the petits farcis at lunch.
Tip: No telephone, cash only, two sittings per service. Book at the door earlier the same day.
Acchiardo on Rue Droite in Vieux Nice has cooked the family Nicoise canon since the close of the First World War, four generations and a single lunch sitting under the family name.
Signature: Petits farcis, Beef daube, Tarte de blettes
Order: The petits farcis and the beef daube; the lunch service is the canonical one.
Tip: Closed Saturday and Sunday; book by phone several days ahead for lunch.
Olive et Artichaut in Vieux Nice holds the Michelin Bib Gourmand for a farm to table Nicoise kitchen, the chef from Nice working market vegetables and Riviera fish on a short menu.
Signature: Petits farcis, Local fish of the day
Order: The fish of the day from the morning catch; the menu changes weekly.
Tip: Closed Sunday and Monday; book a week ahead in summer.
Bistrot d'Antoine in Vieux Nice is Armand Crespo's two storey neo bistrot from 2006 in the shell of a 1904 cafe, a Michelin Bib Gourmand for honest French cooking by Cours Saleya.
Signature: Bistro classics, Daily blackboard
Order: The blackboard plat du jour; Crespo writes a new menu every day from the morning market.
Tip: Closed Sunday and Monday; book at least three days ahead even at lunch.
Lou Balico on Avenue Saint Jean Baptiste has cooked the Nicois family canon since 1979, the Cuisine Nissarde label across stockfish, homemade ravioli and the sweet chard tart.
Signature: Stockfish, Homemade ravioli, Tarte de blettes
Order: The homemade ravioli with daube sauce and the tarte de blettes for dessert.
Tip: Closed Sunday and Monday evenings. Generous portions; doggie bags accepted.
Le Safari on Cours Saleya in Vieux Nice has cooked the canonical Nicois lunch since 1972, the Cuisine Nissarde label and terrace tables across from the flower market.
Signature: Pissaladiere, Stockfish, Daube
Order: The pissaladiere and the stockfish; the daube is the dinner anchor.
Tip: Open 12:00 to 23:00 daily; book the terrace at lunch during morning market hours.
