The best restaurants Nice

A nice setting, an outside room open on a beautiful terrace in the heart of a sympathetic pedestrian street and a carte with French and Mediterranean flavours. The choice is varied: fresh salmon tartar, mussels a la mariniere with fries, various mixed salads, large choice of pizzas, home made lasagnas... During the fine days, the place is sunny. Every Friday, appreciate the musical evening as from 7pm. Le Lodge is undoubtedly an excellent address, where the price/quantity/quality ratio is unbeatable in the neighbourhood.

The Makassar is very gay friendly. The welcome is warm, the market kitchen is of high quality. At the map you will find cold soups, specialities of sweet and savoury crumbles, paved tuna, half-baked way Rossini, chutney pineapple to mango, tartare tuna tartare, abundance of mangue to tomatoes, light cream of tomate dough, light cream of bream au, and her spoon of pina variety… You can only choose, just as you don't know where to give your head with all these beautiful guys around! Breakfast on Sunday, with dishes from 5 € to 14 €.

After winning over lovers of fine wines at Le Glouphile and fish enthusiasts at La Table Marine, Romain has now embarked on the art of pizza excellence, while maintaining the same philosophy: here, the ingredient is king! The pizzas are made with the finest dough, using 100% sourdough and truffle wheat flour from the Saint Géry farm. The raw materials are rigorously sourced: basil and tomatoes from Vesuvius, anchovies from Cantabria, Pata Negra ham. Take a seat at the bar around the pizza oven for an immersive experience, or opt for a table in the brick-walled dining room.

It's a new favorite address located in a quiet alleyway near the bustling Place du Pin. Two friends, Axel and Renaud, have opted for the kind of sharing cuisine we love! We love their raw bar with its excellent veal tartare and local peach ceviche. Vegetables are the kings of the menu (artichokes and leeks in particular), and veal kidneys are a particular favorite. The decor is trendy, with bright colors and a central bar. In short, a very pleasant stop-off in the neighborhood, with moderate prices and an eco-responsible DNA.

Here's a new must-visit address for meat lovers! Quilombo has set up shop on the port of Nice, just a few meters from Rauba Capeu. The two Argentinian acolytes, Gaspi and Felipe, reinvent classic bistro cuisine to highlight gaucho cuisine. The grill gives pride of place to fine cuts of Argentine Angus or octopus tentacles, not forgetting the ceviche of the day and a variety of empanadas. Enjoy a glass of Malbec on the terrace in fine weather.

Pure & V was born of the conscientious work of sommelier Vanessa Massé. The restaurant quickly earned its first Michelin star and Vanessa the title of "Best Sommelier of the Year". Pinja Paakkonen's unique menu of fusion cuisine is divided into several phases that are no less than works of art. Here, every ingredient is meticulously selected and every detail carefully considered. Upstairs, Pure & Vins showcases more accessible cuisine, always offering a stunning culinary experience.

21 farmers clearly display their values through their slogan "From the Earth to the Table". The tone is set. And the challenge is met with flying colors, thanks to seasonal produce from local and organic farming that enhances the daily menu. The cuisine is simple yet creative. Three times a week, the company's truck criss-crosses the département in search of the best ingredients for cooking and grocery shopping. Delivery is available in Nice, but takeaway is also available for those in a hurry.

This new address on rue Bonaparte welcomes its customers in a small, well-decorated room with a bistro atmosphere. In the kitchen, two former chefs from Bistrot du Port and Negresco delight our taste buds with a menu that changes in part every two weeks: trout gravlax, Iberian pork pluma or spring risotto. The plates are colorful, in keeping with the nuances of the season. The service is attentive and the wines are selected to complement the flavors of the dishes.