"Outdoor Dining Area" Street Food Restaurants in Provence-Alpes-Côte-d'Azur
Friendly little street café on the Place de la Libération with perfectly prepared socca, soft on the inside and crispy on the outside, for which the locals also queue up at lunchtime. The sweet chard cake has a loyal fan base.
Restaurant opposite the MAMAC theatre specialising in classic Nissarde cuisine, now run by the third generation. The Pan Bagnat is consistently voted one of the best in the city, and the gnocchi au pistou are also highly recommended.
Local classics in the heart of the old town. Everything here is made from the freshest ingredients, from peppery socca to pissaladière, a kind of onion tart with anchovies and olives. Don't forget to try the trucchia, the typical Nice chard omelette.
With its seafood sandwiches filled in the finest New York lobster roll tradition, this small Old Town store stands out from the traditional establishments in the area. Previously grilled rolls are filled with prawns, crab or crayfish meat.
Traditional socca restaurant with charm and history. The stone oven from which the chickpea flour pancakes are cooked over a wood fire is one of the oldest in the city. The pissaladière and desserts are also excellent.
The small street food kiosk at La Libération market is known for its fairly priced pan bagnats, a simple but authentic salade niçoise and the beautiful terrace. Nice service on top. Perfect for a quick lunch.
Here, people like and like to make the socca soft - after all, every southern Frenchman has his own preferences. In addition to the thin chickpea flatbreads, pizzas are also pulled out of the wood-fired oven, accompanied by stuffed vegetables and sumptuous, very good pan bagnats.
A good place to go for barbajuans, small deep-fried ravioli like those eaten in Monaco and Nice. Traditionally filled with chard, grated cheese and rice, there is also a sweet version as well as a panisse burger and cuisine nissarde.
The menu of this simple street café features regional specialties: socca, of course, but also pissaladière, chard pâté, fried sardines and eggplant fritters, which are eaten sitting on simple stools and benches in the open air.