Fans of the Niçoise salad will enjoy diving deeper into the unique local cuisine of Nice, a notably different style of gastronomy that reflects the influence of neighboring Italy, specifically that of the Ligurian region. Nissarde cuisine is based on seasonal ingredients, which include fresh fruits and salads in the summer and root vegetables and stews during winter.
The Nice Côte d’Azur tourism board lists Eight of the restaurants are located in or around Vieux Nice. One of the oldest is family-run Chez ACCHIARDO, which has been open in its corner stone-walled location since 1927. Enjoy some of the most traditional dishes from the city. These include daube – a red wine beef stew with Mediterranean herbs – and trouchia (a frittata filled with Swiss chard).
On every Nissarde menu you’ll find merda de can, a plate of green gnocchi topped with pistou—pesto made without pine nuts, the Ligurian way. Lou Balico serves one of the best versions, in shareable portions, along with a superb Niçoise salad, made traditionally with anchovies, pickled vegetables, and artichokes, served over greens with fresh tuna, tomato, olives, and boiled egg. On any Nissarde menu you’ll also find pissaladière, a filling, focaccia-like flatbread topped with caramelized onions, anchovies, and olives.
