What to Eat in Nice: A Practical Guide to Riviera Classics and Market‑Fresh Plates

Nice sits at the crossroads of the Mediterranean and inland Provence, and its food culture reflects a climate built for vegetables, olive oil, seafood, and restraint. Niçoise cuisine is not heavy or ornate; it relies on ripe produce, confident seasoning, and techniques that respect ingredients rather than disguise them. Travelers researching what to eat in Nice or the best food on the French Riviera will quickly notice how meals follow the local rhythm: early mornings at open-air markets, unhurried lunches in the old town, and long dinners that stretch into the evening along the coast.

Markets such as Cours Saleya anchor the city’s cooking. Tomatoes, zucchini, peppers, herbs, and olives dominate stalls when in season, shaping menus across bistros and family restaurants. Fish arrives daily from the Mediterranean, often grilled whole or folded into soups and stews that reflect fishing traditions rather than restaurant trends. Olive oil replaces butter as the primary fat, keeping dishes lighter and well suited to warm weather.

This guide focuses on the three dishes most closely associated with Nice and most reliably found on menus: salade niçoise, ratatouille, and bouillabaisse. Together, they capture the balance of vegetables, seafood, and olive oil that defines the city’s table. These are not flashy plates, but when prepared with care and good ingredients, they explain exactly why Nice’s food remains quietly distinctive along the Riviera.

Savory Mains & Soups

Salade Niçoise

A traditional salade niçoise is a composed salad built from tomatoes, hard-boiled eggs, Niçoise olives, anchovies or tuna, and seasonal raw vegetables such as peppers or artichoke hearts. In the strict local version, cooked vegetables like potatoes or green beans are excluded. The salad is dressed simply with olive oil and salt, allowing the sweetness of ripe tomatoes and the briny bite of anchovies to lead.

This dish is served as a main for lunch.

Notes: Well-made versions are lightly dressed and served cool, never chilled or soggy.

Ratatouille

Ratatouille is a Provençal vegetable stew featuring eggplant, zucchini, peppers, tomatoes, onion, garlic, and herbs. The best kitchens cook each vegetable separately before combining them, preserving texture and allowing natural sweetness to develop. Olive oil adds fragrance without heaviness, and the finished dish tastes warm, rounded, and deeply tied to summer produce.

This dish is served for lunch or dinner, either as a main or a side.

Notes: Often paired with grilled bread or served alongside fish.

Bouillabaisse

Bouillabaisse is a traditional fisherman’s stew made from multiple local fish simmered with fennel, tomato, orange zest, and saffron. Classic service brings the broth first with croutons and rouille, followed by the fish served separately. The broth should be aromatic and clear, rich without heaviness, and flavored by the sea rather than spice.

This dish is served for dinner.

Notes: Usually requires advance ordering and is priced by the market; a simpler soupe de poisson is a common alternative.

Eating well in Nice comes down to timing and restraint. Choose market-driven kitchens, eat vegetables when they are at their seasonal peak, and approach seafood in the evening when it is given proper attention. These Riviera classics are not meant to impress through excess, but through clarity and balance. When prepared properly, they offer a direct and satisfying expression of Nice’s landscape, climate, and culinary identity.