Acchiardo on Rue Droite in Vieux Nice has cooked the family Nicoise canon since the close of the First World War, four generations under the Acchiardo name and a single sitting at lunch.
Signature dishes: Petits farcis, Beef daube, Tarte de blettes
Must order: The petits farcis and the beef daube; lunch is the canonical service.
Tip: Closed Saturday and Sunday; book by phone several days ahead for lunch.
Address: 38 Rue Droite, 06300 Nice
Olive et Artichaut on Rue Sainte Reparate 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 across a short menu.
Signature: Modern petits farcis, Local fish of the day
Order: The fish of the day from the morning market; the menu changes weekly with the catch.
Tip: Closed Sunday and Monday; Tuesday to Saturday lunch and dinner. Book a week ahead in summer.
Bistrot d'Antoine on Rue de la Prefecture in Vieux Nice has cooked Armand Crespo's two storey neo bistrot since 2006 in the shell of a 1904 cafe, a Michelin Bib Gourmand for honest French cooking near 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 labelled trattoria with 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 the morning market hours.
Olive et Artichaut on Rue Sainte Reparate 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 across a short menu.
Signature: Modern petits farcis, Local fish of the day
Order: The fish of the day from the morning market; the menu changes weekly with the catch.
Tip: Closed Sunday and Monday; Tuesday to Saturday lunch and dinner. Book a week ahead in summer.
Bistrot d'Antoine on Rue de la Prefecture in Vieux Nice has cooked Armand Crespo's two storey neo bistrot since 2006 in the shell of a 1904 cafe, a Michelin Bib Gourmand for honest French cooking near 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.
Peixes in Nice's Carre d'Or near the Opera is Armand Crespo's Mediterranean seafood counter, a tiled blue and white room of ceviche, tartare and Japanese tataki on the daily catch from the Cours Saleya fish market.
Signature: Fish ceviche, Local fish tataki
Order: The ceviche of the day; Crespo's team works the morning Saleya catch into the menu by noon.
Tip: No reservations; arrive by 12:30 or 19:30 to land a stool. Tapas from EUR 7, mains around EUR 25.
Le Safari on Cours Saleya in Vieux Nice has cooked the canonical Nicois lunch since 1972, the Cuisine Nissarde labelled trattoria with 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 the morning market hours.
Cafe de Turin on Place Garibaldi has poured oysters on the Nice arcaded square since 1908, the Roumegous oyster the house pearl and an eighty tonne annual shuck that anchors the city's seafood reputation.
Signature: Roumegous oysters, Shellfish platter
Order: A dozen Roumegous oysters and a glass of Bellet white at the sidewalk counter.
Tip: Open 10:00 to 22:00 daily. No reservations; arrive early or at the 16:00 dip between services.
Lou Balico on Avenue Saint Jean Baptiste has cooked the Nicois family canon since 1979, the Cuisine Nissarde label across stockfish, homemade ravioli, ratatouille, stuffed courgette flowers 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.
