Nice sits at the heart of the French Riviera, where Provençal cooking meets the Mediterranean and a strong Italian influence from neighbouring Liguria. The result is a seafood scene that is sunny, herb-forward and built around the daily catch.
This guide covers the Niçoise specialties worth seeking out, the city’s markets, and how to find a fish restaurant that is more than a seafront tourist stop.
Niçoise and Mediterranean specialties
Beyond the famous salade niçoise, look for poisson grillé (simply grilled local fish), soupe de poisson with rouille and croutons, and the Provençal-Italian crossover of fresh pasta with seafood. Stuffed sardines and anchovy-based dishes reflect the city’s Mediterranean roots.
Shellfish platters (plateaux de fruits de mer) are widely available, especially in the cooler months, and pair naturally with the crisp rosés of nearby Provence.
Markets and where to eat
The Cours Saleya market in Old Nice is the place to understand local produce and seafood before choosing a restaurant. For dining, the lanes of Vieux Nice offer atmosphere, while the port area is known for serious fish restaurants.
Along the Riviera, prices climb with proximity to the seafront promenade; stepping a couple of streets back often means fresher cooking at fairer prices.