"A Niçoise institution for nearly 100 years, Chez Pipo specializes in socca , a chickpea-flour flatbread that comes out of the restaurant’s wood-fired ovens looking like a giant pizza. Their motto, “ Aqui si mangia la socca,” says it all— socca is the only dish they serve, alongside a selection of Provençale spreads like tapenades made with anchovies, artichokes, olives, or sun-dried tomatoes. Seating is on a large terrace during summer months or in a wood-trimmed dining room for shade or winter dining. The line outside can get long, but because of the simple menu and well-trained staff, the service moves quickly."
The Best Restaurants on the French Riviera
Photo by Jeffrey Slutz
