Les meilleurs restaurants niçois France

Located on the Croisette for about thirty years, this beach restaurant has made a great place for itself among the other establishments and very often welcomes regular customers. The new wooded decoration is sublime. The recipes are generous and gourmet: cassolettes, lobster salads, fish trilogy, blue lobster, quail plates, sole meunière.... Many products come from the Forville market and this guarantees a certain freshness on your plate. In short, the freezer is only used here to enjoy the ice cream after a good swim!

The spirit of the mother house located at the edge of the old Nice is respected, whether it is culinary, festive (musical animation on Wednesdays, Thursdays, Friday and Saturdays) or decorative. The bottles of olive oil, escorted from tomatoes, lemon and artichoke, trample on tables covered with immaculate tablecloths. Stunning white veins invite you to preserve the intimacy of the tables, on which you can taste the iconic recipes of the specialties of the Mediterranean and Mediterranean specialties: small stuffed stuffed, high-grain chicken chicken, ratatouille niçoise, truffle risotto, big shrimp, scent and chili, anointed linguini to lobster. 

The Karr is one of the well known tables of the Nice. It is now well installed in our French landscape!

The décor is very design and somewhat minimalist with a lounge bar and an interior room with a refined atmosphere. Albert, the master of the places, and Chef Alexander, offer a cuisine blended with the flavours and fragrances of several cultures.

We love ceps or roasted vanilla shrimp. In short, Le Karr has taken on a new culinary impetus! An address that reveals its charms according to the moments of the day. A formula well and not expensive at 15 € at midday for those assets that do not want to waste time (two dishes from day to choice). A cosy lounge bar at the time of the aperitif with its kémias (music animations with DJ on Friday and Saturday), Thursday evening singer jazz and soul and finally a more elaborate map the evening where you truly discover the personality and talents of the chef always eager for new.

Located just in front of the church, in the heart of the old village, this small restaurant offers a seasonal cuisine. A small terrace allows hikers and visitors to take a few moments of rest and happiness in the atmosphere of the old reel.

This is one of the most worthy representatives of Nice cuisine to the point that the New York Times, the Tribune of Geneva, the present woman and the Country of Provence devoted it to élogieux. Opened since 1952, this establishment is pleased to be proud (and rightly) of its stuffed stuffed, doughnuts doughnuts, sa fairway, ancienne sardines, sardines sardines, stuffed vine leaves, porchetta (stuffed milk pig), its mullet to the wild (olive oil and thyme), its cod to the Provence. or its veau from calf to marsala. On the pastry side, winter is a beautiful part of the walnut pie (consistent!) and summer with lemon pie. On the cellar side, the boss, a great wine-lover, did not praise his Clos Saint Vincent (bellet, necessarily), his Font du Broc (côtes-de-Provence), Clos Saint-Joseph (de Villars-sur-Var) and his Mas de La Rouvière (Bandol). Please note that a part of the pissaladière and a lynching are offered as soon as you have put your feet under the table. After the time of the digestive season, think of the farigoulette, the perfect international digestive (a thyme liquor). And for nothing to waste, reception and service are impeccable.

A trendy garden in the two rooms, a pleasant terrace in order to offer an updated but not modernist cuisine, Armand Crespo, the former Du, has put his stamp on the bar Antoine, the top place of Nice cuisine for more than a century. On side, it features pistou and cocos pasta, squab thigh fillets, pérugines sausages and lentils… tastier and well served proposals for all tastes and diets. All this moderately with by a white or rosé from 13 € or a red from 17 euros. In short, a good half-gastro, mid-bistro.

More than 13 years after opening this brand, Christian Plumail is still firmly anchored in his city, in his land, offering a very strong nice influence to a public who is fully acquired. At the Lamb (in Nice), at Georges Blanc, at the Auberge de l'Esterel (in Juan-les-Pins) and finally in the Hotel of the Abbaye à la Colle-sur-Loup, Christian Plumail had the time to learn to recognize the best products, those which one can only find on the markets, when one passes among the markets. first. In this little game, few are able to match it in the vicinity: Royal sea urchin braised with tomato, purple asparagus cutlettes cutlettes au, saint pierre in mussel broth, bulots and clams, wolf roasted line orange, braisées potatoes and rosemary citrus compote, fried beef net, pyrénées lait, farmer pigeon stuffed with duck fatty liver, royale pigeon. Little more: possibility to book a table on the Internet.