Travel Reference
In-Depth Information
LA MERENDA €€
Niçois Cuisine
(4 rue Raoul Bosio; mains €12-15; Mon-Fri)
Closed at weekends, with no phone
number or credit card machine, tiny La Merenda is one of a kind. It serves some of
the most unusual fare in town: stockfish (dried cod soaked in running water for a
few days and then simmered with onions, tomatoes, garlic, olives and potatoes) is a
house speciality, as is tripe.
LA PETITE MAISON €€€
Niçois Cuisine
( 04 93 92 59 59;
www.lapetitemaison-nice.com
; 11 rue St-François de Paule; mains
€20-40; Mon-Sat)
Nice's hottest table draws celebs and politicians for its hap-
pening scene and elegantly executed Niçois specialities. Reservations essential.
FENOCCHIO €
Ice Cream
(2 place Rossetti; ice cream from €2; 9am-midnight, closed Nov-Jan)
The best
place to beat Nice's heat is this
glacier,
serving 50 flavours of ice cream - eschew
predictable favourites and indulge in a new taste sensation: black olive, tomato-
basil, rhubarb, avocado, rosemary,
calisson
(almond biscuit frosted with icing sug-
ar), lavender, ginger or liquorice.
CHEZ RENÉ SOCCA €
Bistro
(2 rue Miralhéti; dishes from €2; 9am-9pm Tue-Sun, closed Nov)
Forget about
presentation and manners; here, it's all about taste. Grab a portion of
socca
(chickpea-flour pancake) or a plate of
petits farcis
(stuffed vegetables) and head
across the street to the bar for a
grand pointu
(glass) of red, white or rosé.
LA TABLE ALZIARI €€
Niçois Cuisine
( 04 93 80 34 03; 4 rue François Zanin; mains €9-15; Tue-Sat)
Run by the
grandson of the famous Alziari olive-oil family, this citrus-coloured restaurant off the
busy rue Pairolière is not here to brag about anything. The day's menu is chalked
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