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Pirouette

This intimate bistro was a grocery shop in a former life. Opened by the team behind Nice restaurant Les Agitateurs, this place serves up seasonal and fresh dishes playfully drawing inspiration from both classic and more exotic dishes: lamb in lettuce-leaf "tacos", "River Kwai" ravioli or, a classic if ever there was one, pigeon pithiviers and foie gras… On this short menu, most dishes are designed for sharing (for two people), to a background of trendy music. The "living" wine list also embraces the orange wine craze. Sunday brunch.

ONICE

O Nice, how your flavours captivate us! Lorenzo Ragni and Florencia Montes are the delightful and talented Italian-Argentinian couple behind this intimate address in the antiques quarter. After an international career in Michelin-starred restaurants, they met at Mauro Colagreco's Mirazur. Now on their own venture, they cook together to create sharp, punchy dishes that reflect the seasons and the local catch; they also strike out with the occasional bold – and most welcome – flavour combinations: gamberoni from San Remo, cherries, tomatoes and fresh almonds; girolles with Mediterranean clams and courgettes; Coco de Nice haricot beans and Tamaris Bay mussels with vadouvan... A restaurant with plenty of potential.

Nice - FRANCE

Le Canon

An appealing restaurant proposing food that is simple yet exacting: gazpacho of tomato, white peach and sheep's-milk Tomme cheese; mullet caught locally, ratatouille of vegetables from the surrounding hills and black rice; fontainebleau made with sheep's-milk yoghurt, wild blackberries and greengages. Hand-picked local suppliers, the occasional nod to the Mediterranean, good 100% natural wines, with recommendations from the owner, an attractive "vintage bistro" interior: this place has everything going for it.

Les Agitateurs

These agitators are far from the hot air breed, indeed they are full of talent! Chef Samuel Victori (former second chef at Passage 53) and his partner, Juliette Busetto, craft dishes rich in texture, flawlessly cooked and subtly seasoned. Local suppliers take the limelight: baker, fishermen, market gardener, breeder and potter. Michel Troisgros is the duo’s mentor and their concept is original, vibrant, amusing, disruptive food, served in a lively, buzzy vibe. Attentive, efficient service. The venue features two dining areas, one on the ground floor and the other in the basement with a wine cellar. The set menu changes regularly in line with the seasons. Just next door, Pirouette, a bistro founded by the same owners, offers dishes to share and natural wines.

Nice - FRANCE

Peixes Bonaparte

Between Place Garibaldi and the Old Town of Nice, this restaurant is run by the team behind Peixes Opéra. Here, too, they deploy their winning formula, starting with a large terrace that is a very popular spot on sunny days, followed by a range of seafood dishes (fish, tataki, sashimi, accras, oysters) and ceviche specialities. The contemporary blue and white "marine bistro" setting calls to mind Portugal or Greece. Behind the bar, a mixologist creates your cocktails. The lunch menu is really good value. This place is open all day, with a reduced menu until 7pm.

Flaveur

The Tourteaux brothers, Gaël and Mickaël, are inseparable. Not only did they attend the same hotel school in Nice (and sit exams in the same room) and both train at the Negresco during Alain Llorca's time there, but they also share the same motivation to run their own place, delivering good, honest, tasty fare. The result of this fraternal alliance is Flaveur, a project into which they ploughed all their energy to the point of receiving a Michelin star in 2011, and a second one in 2018.How might the "Tourteaux touch" be summed up? A certain kind of confidence, boldness and measured risk-taking. For example, when it comes to local ingredients and spices from afar, it's not either/or, it's both! A scorpion fish from Nice comes up against a fish broth enhanced with vadouvan, a heavily aromatic blend of Indian spices... They often go out on a limb, but the risk always pays off. Fine and masterful cuisine with character from start to finish. Bravo!

Nice - FRANCE

L'Aromate

This attractive restaurant is idyllically located near Place Masséna in the heart of Nice. The contemporary decor sports a black, white and gold colour scheme, untreated materials such as wood and granite and a glazed kitchen overlooking the dining room. The scene is set for chef, Mickaël Gracieux, armed with an iron-clad CV (Oustau de Baumanière, Plaza Athénée, Le Bristol, Louis XV, etc), to craft modern, creative and elegantly presented cuisine using top-quality produce from Nice and the Mediterranean (San Remo prawns, trumpet courgettes, local green crab, squid and citrus fruits, etc). A chef with the background and the ambition to achieve his high-flying goals.

Nice - FRANCE

JAN

South African chef Jan Hendrik van der Westhuizen, whose former careers involved working as a chef on private yachts in Monaco and as a photojournalist for a top magazine, has already lived several lives… In his cosy (20-seater), romantic eatery near the port, he signs creative, personal cuisine in the shape of a single set menu, in which he plays on sweet and sour combinations, and dabbles in smoky, spicy and acidic flavours, giving us an insight into South African cuisine. When it is time for cheese, you will discover a cheese bar opposite the restaurant with a buffet of some twenty different cheeses, a range of beverages, preserves and dried fruit.

Nice - FRANCE