Nice specialities
Wondering what specialities to try in Nice?
The town has a rich culinary tradition going back hundreds of years. In the cooking pots of the grandmothers of Nice, you could find the recipes of their own grandmothers. The people of Nice are proud of this culture, so it's easy to find local specialties in the city's shops and restaurants. Come and discover with us the dishes not to be missed during your stay in Nice. Find recipes for all these specialties on the Cuisine Niçoise website.
Our hotel Le Royal in Nice invites you to discover the thousand and one flavors of the Côte d'Azur. Some of Nice's savory specialties have been exported, because they were so tasty. As an aperitif, picnic, main course or side dish, discover the salty specialties typical of the city of Nice.
Pan bagnat
Pan bagnat is a round bread roll filled with seasonal ingredients. The word “bagnat” comes from the Provençal word for “wet”, as the bread is moistened with the juice of fresh tomatoes. In short, take fresh bread, seasonal and local vegetables, add egg and tuna... and you've got something to salivate over.
The pissaladière
Pissaladière is a delicacy invented in Nice and the envy of all Provence. It's a kind of pizza covered with a bed of onions. At the end of the slow cooking process, add a few anchovies and black olives. Your pissaladière is ready, and all you have to do is savor it.
Fougasse
Fougasse is prepared all over Provence and even in Italy, where it's known as focaccia. Each family has its own recipe, but in Nice you'll often find it with olives, anchovies and cheese.
Stuffed zucchini flowers
The stuffed zucchini flower is the ultimate summertime delicacy. You'll find it in brasseries and restaurants serving typical regional dishes. Do yourself a favor and try this local dish.
Socca
Socca has a sister dish in Marseille: panisse. This chickpea-flour pancake is best eaten hot. You'll find tasty ones in old Nice.
Salade Niçoise
What would our selection of Nice culinary specialties be without the aptly named salade Niçoise. In this traditional recipe, you'll find tomatoes, hard-boiled eggs, anchovy fillets and tuna. There are also worm peppers, garlic, shrimp, celery, small purple artichokes and fava beans. And, of course, all generously drizzled with local olive oil. If you want to savor authentic Nissarde cuisine, head to the A'Buteghinn'a restaurant.
Ganse and doughnuts
Some people in other regions call it a bugne, a diamond-shaped doughnut. Traditionally, ganses are prepared during the Nice Carnival.
Like ganses, apple and raisin fritters are traditionally prepared for Carnival. But there's no reason to be deprived of such a delicacy all year round. Inside the dough, the runny apple core and soft raisins are a pleasure beyond expectation.
