With the opening of Povera, one of France’s most respected bartenders invites Nice to discover his personal vision of mixology. Seasonal menus, local ingredients, and a wide range of inspirations come together to create more than just a cocktail bar: Povera is a philosophy.
What? Cocktail bar
Where? 18 rue Emmanuel Philibert, 06300 Nice
When? Monday to Saturday, 6:00 p.m. – 12:30 a.m.
Prices? Cocktails €9–15 / Pompe à huile €9
Getting there? Tram line 2, Port Lympia stop – Port Lympia parking nearby
A Welcome Addition to the Port of Nice
Nice is buzzing more than ever. The hospitality scene continues to grow, new addresses for epicureans are flourishing, and the Port Lympia area—particularly the Antique Dealers’ Quarter—has become a focal point of this energy. Yet true cocktail bars remain relatively rare. Enter Maxime Potfer, a native of Nice, returning home at just the right moment.
Having honed his skills in prestigious establishments around the world and made his mark within the renowned Experimental Cocktail Club group, Maxime Potfer is unanimously respected on the cocktail scene. With Povera, his first personal venture, he fully expresses his unique approach to mixology.
Inspired by Cucina Povera
The name Povera refers to cucina povera, the Italian tradition of humble cooking that rejects waste, uses simple and local products in their entirety, and elevates them to something extraordinary. This philosophy shapes not only the cocktails, but the entire identity of the bar.
The décor echoes this mindset: authentic, warm, and subtly modern. Raw walls, vintage-inspired shelving from the 1960s–70s, classic bistro furniture—everything recalls the comforting atmosphere of an old Provençal family home. Maxime also draws inspiration from the Japanese concept of Wabi-Sabi, which celebrates the beauty of worn, imperfect objects.
Seasonal Cocktails with Unexpected Flavors
The cocktail menu is intentionally concise, featuring around ten creations, including two non-alcoholic options. Each drink is guided by seasonality and the respectful use of natural resources.
Local sourcing is essential: small regional fruit and vegetable producers play a key role, while nearby Italy supplies exceptional products. When it comes to spirits, quality and origin take precedence—even if that means sourcing from abroad.
Nothing goes to waste. Ingredients are repurposed, sometimes collected from neighboring shops, and transformed into syrups, juices, or broths. Creativity and pleasure come first, always in service of flavor. Highlights include:
- Pomme Tini: vodka, Granny Smith apple syrup, yellow lemon, and watercress salt
- Lavoisier 2: pisco, grapefruit and celery syrup, lemon, Lillet Blanc, and mustard seeds
Pine buds, yogurt sorbet, olive leaves, tarragon vinegar, orange blossom, burnt bread—flavors are surprising, nostalgic, and deeply evocative. Each cocktail begins with a product or a proven pairing, reimagined with precision.
Simple, Honest Food Pairings
“I’m not a restaurateur, but I love good food,” says Maxime. “So I look for well-made products from others to create a small menu for sharing.”
Bread comes from Boulangerie Pompon, providing the base for pompes à huile, topped with cheeses and cured meats from La Pêche à la Vigne, as well as homemade preparations like persimmon or zucchini jam, fennel pickles, or purple mustard seeds.
And for Wine Lovers…
The final touch: wine. Povera partners with Fanfan & Loulou, specialists in natural wines, offering carefully selected red, white, sparkling, and even orange wines.
With Povera, Nice gains not just a cocktail bar, but a thoughtful, creative space where simplicity, craftsmanship, and flavor take center stage.