Gastronomy

Local specialties

The traditional cuisine of Nice, also known as “cuisine nissarde”, is Mediterranean inspired. This type of cooking is a transition from Provence to Italy. There are more than 200 original dishes. A lot of them are made with local products such as Mesclun. Nice’s cuisine is rich and varied, and largely uses vegetables, olive oil and fish (anchovies, sardines and sea bream mainly).

The most famous local specialties include :

  • The niçoise salad : made with mesclun, tomatoes, olives and anchovies.
  • The « socca » : pancake made with chickpea flour served hot.
  • The « pissaladière » : bread dough topped with caramelized onions, anchovies and black olives
  • The « pan bagnat » : sandwich with tuna, olives and raw vegetables, drizzled with olive oil.
  • The « tourte de blette » : made with chard leaves. Can be served as a salted dish or as a sweet dessert
  • The « farcis niçois » : made with vegetables (zucchinis, tomatoes, onions, peppers) and filled with stuffing. Can be served hot or cold.

Restaurants and gourmet restaurants

The cuisine offer in the Côte d’Azur is very rich and varied, ranging from traditional cooking to gourmet restaurants, from exotic meals to local specialties.

Find out the full list of restaurants in the region below.

Cookery classes and workshops

To learn cooking local specialties, dedicated cookery classes and workshops sharing their know-how are available. Depending on the difficulty and length of the workshop, rates can vary from some forty euros to a hundred or more. Most famous workshops include « Notes de Cuisine » in la Colle-sur-Loup, « Cuisine sur Cours » and « Les Petits Farcis » in Nice.

Participating to a cookery class or workshop is also a great occasion to learn more about the local culture and share an entertaining moment.

Find out more about available classes and rates below.