The best restaurants in Nice
For almost 15 years, the highly decorated cuisine of brothers Gaël and Mickaël Tourteaux has been defined by aesthetic arrangements and the combination of local products with exotic spices and herb bouquets. Elegant setting, unfortunately a little cramped.
With its lavish decor and opulent arrangements, Jan Hendrik van der Westhuizen's gourmet restaurant is one of the most original places in the city. The very personal menu is inspired by South African cuisine, plus an extra cheese room - spectacular!
Samuel Victori's menus are a delightful treat: playful, original, but also pure, with many finely knitted arcs of tension, the dishes are full of flavour, memorable and delicious, plus a sensational wine list and charming service. Favourite!
An exceptional experience in every respect: great wines, impeccable service and surprisingly contemporary cuisine full of inventiveness, precision and lightness. Virginie Basselots is not one of France's great talents for nothing.
Together with business partner and chef Pinja Paakkonen, ex-patissière of the "Alchemist" restaurant, top sommelier Vanessa Massé has created a unique place. First-class natural wines meet unique, purist creations.
Worth a visit: A detour to the legendary Grand-Hôtel du Cap Ferrat, located at the tip of an exclusive peninsula. Surrounded by Aleppo pines, you can enjoy Yoric Tièche's highly elegant Provençal-Mediterranean cuisine and award-winning wines.
A certain ageing potential new star in the firmament that is already shining very brightly. The power duo Florencia Montes and Lorenzo Ragni, both previously at Mirazur, have quickly established themselves with their cuisine, which is characterised by razor-sharp purism and powerful sophistication.
The charm of the sophisticated restaurant is revealed in its tasteful lighting and the view of the glazed kitchen. There are two menus to choose from, in which Mickaël Gracieux, a top chef with a wealth of experience, shows off all his skills.
In one of the most beautiful restaurants in Nice, you can enjoy the delicately composed creations of chef Damien Andrews: lacquered sea bream, octopus carpaccio, prawn ravioli with hazelnut espuma. The terrace and veranda are a dream.
A fancy place for advanced diners, but the food - fantastic lobster linguine, perfectly prepared sole, first-class vitello tonnato - is really good, with prices as salty as the Parmesan. But the desserts are pimped with gold.