Les Niçois

Unmissable Niçoise specialty. These are fritters made from chickpea flour, fried until golden. They are crispy on the outside and melting on the inside, often served with pepper.

A specialty from Menton, similar to pizza. It's a tomato tart with candied onions, usually garnished with herbs.

Traditional onion tart. The bread dough is covered with a layer of slowly simmered onions, anchovies, and black olives (caillettes).

Savory tart topped with fresh or cooked tomatoes, often enhanced with mustard and Herbes de Provence.

Breaded and fried bites, filled with a melting mixture of tomato, mozzarella cheese, and fresh basil. Crispy outside, gooey inside.

Grilled and peeled peppers, marinated in olive oil and garlic. A melting and fragrant starter.

Fried sweet potato pieces, served with two sauces: a garlic aïoli and a spicy mayonnaise. A revisited version of Spanish patatas bravas.

Marinated anchovies served with a crunchy and spicy garnish. The combination of salty fish with peanuts and chili offers a contrast of textures and flavors.

Whole grilled corn, coated with an anchovy-infused butter that adds a salty and umami note.

Soft zucchini fritters and feta cheese, served with a creamy herb sauce for dipping.

The iconic sandwich from Nice. A round bread soaked in olive oil and filled with the ingredients of Salade Niçoise: tuna, raw vegetables, hard-boiled egg, anchovies, and olives.

Fresh mozzarella ball served with ratatouille (a stewed mix of Mediterranean vegetables like eggplant, zucchini, peppers, and tomatoes).

Italian cheese with a creamy center, served with a revisited cashew pesto sauce and a hint of chili.

The most famous salad in the region. It consists of tomatoes, peppers, spring onions, black olives, hard-boiled eggs, anchovies or tuna, dressed with olive oil.

Fish fritters, likely cod, served with an aïoli (garlic and olive oil sauce).

Meatballs prepared from marinated beef and simmered in the Provençal daube style, served in a rich tomato sauce.

Niçoise specialty with an unusual name (literally 'dog shit' due to its shape), these are actually delicious green gnocchi with chard (leafy vegetable). Served here with a rich sauce.

Niçoise green gnocchi with chard, served with the traditional beef stew (daube) sauce.

Version of the classic Italian dessert with mascarpone and biscuits, flavored here with pistachio.

Long, fried fritters, similar to churros, served with chocolate.

Choux pastry filled with a tangy lemon pastry cream, drizzled with thyme-scented honey.