A true institution of Niçois cuisine, Chez Davia blends family tradition with refined gourmet flair. For nearly 70 years, this charming bistro has celebrated the authentic flavors of the Riviera, from freshly caught supions to the legendary barbajuan.
What? Gourmet Niçois cuisine
📍 11bis Rue Grimaldi, 06000 Nice
🕑 Tue 19:30–21:45 / Wed–Sat 12:30–14:00 & 19:30–21:45 / Sun 12:00–14:00 & 19:30–21:45
💰 Barbajuan €16 / Supions du pays €17 / Daube de bœuf €17 / Pears in red wine €6 / Bottles €19–40
🚋 Tram stop: Jean Médecin
📞 04 93 87 91 39
A Legacy of Niçois Flavors
Founded by Davia, Pierre Altobelli’s grandmother, in 1953, the bistro has been transformed under the hands of her grandson into a gourmet hotspot. Pierre, trained in some of the world’s most prestigious kitchens—including Ducasse’s Louis XV in Monte-Carlo, Gagnaire in Paris, and the Intercontinental in Osaka—brings precision, creativity, and respect for local tradition.
The bistro itself exudes an Italian-osteria charm, with classic gingham tablecloths, terrazzo floors, and retro Domergue prints. Yet the focus remains squarely on generous, authentic Niçois cooking.
A Menu Celebrating the Riviera
The menu highlights local and seasonal specialties, elevated with Pierre’s modern touches:
- Barbajuan: Crispy fried pastry filled with garden vegetables
- Supions du pays: Fresh local squid from San Remo
- Rabbit terrine with sage
- Sole Belle Meunière
- Artichokes with Bottarga: a childhood favorite reimagined
- Desserts: Don’t miss the enormous apple tart resembling a panettone
Pierre maintains a hands-on, artisanal approach, preparing everything from scratch—including sardine farce, pounded by mortar—and ensuring that each dish evolves continually, like a living work of art.
The Little Extra
Chez Davia is devoted to quality over quantity, limiting the number of tables to ensure impeccable service and consistently excellent dishes. The XL apple tart, a true crowd-pleaser, is not to be missed.https://www.chezdavia.com/