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. Based on seasonal ingredients that bring fresh salads and fruits in summer, and root vegetables and stews in winter, Nissarde cooking often involves eggs, olives, mushrooms, and deep-sea fish like tuna and sardines.
The Nice Côte d’Azur tourism board lists about two dozen restaurants as traditional “Cuisine Nissarde” establishments, eight of them in or near Vieux Nice (the old town). Family-run Chez Acchiardo is one of the oldest, open since 1927 in its stone-walled corner location on Rue Droite. Here, you can sample some of the city’s best traditional dishes, such as daube, a beef stew made with red wine and Mediterranean herbs; and trouchia, a tasty frittata layered with baby 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.
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