Nice, FranceThe definitive socca experience — a 1923 restaurant specializing in socca (chickpea flour flatbread baked in a wood oven and served piping hot), pissaladière, and tourte de blettes. Locals queue out the door every evening; the wooden tables, paper tablecloths, and rough wine make it perfect.
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The greatest flower and food market on the Côte d'Azur — a daily outdoor market in the old town's main square with socca, pissaladière, ratatouille, Niçoise olives, cut flowers, and every vegetable in Provençal cooking. The Tuesday–Saturday antique market transforms the same space into a treasure hunt.
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The most beloved bistrot in Nice — a tiny, noisy, packed restaurant in Vieux Nice where Armand Crespo serves impeccable southern French cooking: daurade with fennel, beef with olives, tarte tropézienne. Book at least a week ahead; the €18 lunch menu is sensational.