Booking is advisable at most restaurants, particularly during the busy summer season. To lunch with locals, grab a pew in the midday sun on one of the many place Garibaldi cafe terraces. There are lots of restaurants on cours Saleya, but quality can be variable, so choose carefully.
Niçois specialities include socca (a savoury, griddle-fried pancake made from chickpea flour and olive oil, sprinkled with a liberal dose of black pepper), petits farcis (stuffed vegetables), pissaladière (onion tart topped with black olives and anchovies) and the many vegetable beignets (fritters). Try them at Chez René Socca, Socca d'Or or Chez Pipo.