Food and drink
The menu is on the blackboard, and there are four or five choices for each course. They cover the Nice staples – from the more challenging (tripe, chitterlings) to the terrific petits farcis (stuffed vegetables roasted in the oven), beef daube in wine or sweet-pepper tart.
The stockfish is particularly rewarding, if you like dried cod in a stew, which I do.
This is a traditional bistro – wood-panelling part-way up the walls; posters, prints and photos above – but in concentrated form. In other words, it’s a squash. The people on the next table might as well be at yours, so you need to go with your sociable side out.
It’s no place for romantic sweet-nothings or, indeed, a crucial business meeting, unless you want 20 other people taking part. That said, it’s lively, chummy and filled in equal measure with tourists, and local regulars who, being Niçois, are quite used to sharing their thoughts and feelings with as many people as are to hand.
Generally efficient and friendly, if a little rushed on occasion.
In a small street on the edge of the Old Town.
Allow some 28.50 euros for three courses.
- People watching