French Riviera

Perched on a hillside adjacent to the Franco-Italian border in Menton, Mirazur comes to life with the ingredients, flavours and colours of the Côte d’Azur. — The World's 50 Best Restaurants

The back-to-bistro boom climaxed here when Dominique Le Stanc retired his crown at the Negresco to take over this tiny, unpretentious temple of Proven̤al cuisine. — Fodor's

One of the most inventive—and least expensive—Michelin-starred restaurants on the Riviera is run by one of the coast’s youngest chefs, baby-faced Sébastien Broda. — Frommer's

The Japanese chef Keisuke Matsushima became the second Japanese chef in France to be awarded the Michelin star. — Frommer's

You will not find any "concept" cooking here, just pure French bistro fare at its finest. — Fodor's

Come here early and expect to wait because, whatever the time, you can be guaranteed that Chez Pipo will be absolutely rammed. — Time Out

Order homemade rosemary and vanilla pink-pepper ice cream to eat during a walk along the fie mile Promenade des Anglais. — Travel + Leisure

With its bare stone walls and springlike green tones, the dining room sets the scene for a four- or six-course gastronomic adventure that will impress even the well-seasoned diner. — Frommer's

Their hand-cut steak tartare with chickpea fries and thick gazpacho has become a classic. — Fodor's

Going strong since 1927, locals flock to Acchiardo for the plat du jour (daily special), a glass of wine and a load of gossip served straight up on the counter. — Lonely Planet

Chef Jean-Paul Battaglia’s menu may be petite. But his creations are as innovative and as contemporary as can be. — Frommer's

The food could only be fresher if you caught it yourself. — Time Out

A three-star chef introduced me to the pizza at Le Safari, on the lively Cours Saleya in Nice. — Concierge

Perched on the vantage point of Èze, the famous Château de la Chèvre d'Or's gourmet restaurant enjoys an idyllic location, facing the azure of the sea and the sky. — Michelin Guide

The owner of Chez Palmyre informed us, "We don't care about food fashions or decoration, only local home cooking like my grandmother's". — Frommer's

Half a century on, and this charming bastion of niçois cooking is going strong. — Time Out