La Taca d'Oli

No wonder the bagna cauda (raw mixed veg dipped into a pot of warm tangy anchovy paste known as anchoïade)at this tiny old-town bistro dating to 1947 is so legendary: the same chef has been making it here for the past 17 years! A shared portion of bagna pan (raw red mullet and sea bream fillets dipped in hot fish soup) ordered alongside it makes a perfect supper for two.

You might almost believe you're in Italy when you sit on the terrace of this restaurant in Vieux Nice, which is located in one of the quarter's tiny streets. Here, you can enjoy delicious Niçois specialties like raviolis or petits farcies (stuffed vegetables).