Saint-Jean-Cap-Ferrat

Villa Ephrussi de Rothschild

Museum642 m

museum in France

Terra Amata

Historic3.4 km

prehistoric archaeological site in Nice, France

Grotte du Lazaret

Historic2.9 km

cave in France

Nice Cathedral

Worship4.5 km

cathedral located in Alpes-Maritimes, in France

fort of Mont Alban

Historic2.7 km

military fort in Nice (Alpes-Maritimes, France)

Château de l'Anglais

Historic2.9 km

Castel of Nice Cathedral

Worship4.0 km

cathedral located in Alpes-Maritimes, in France

Opéra de Nice

Culture4.7 km

opera house

musée d'art moderne et d'art contemporain de Nice

Museum4.4 km

museum in Nice, France

Cimetière du Château

Historic4.1 km

cemetery in Nice, in France

Church of Gesù, Nice

Worship4.4 km

church located in Alpes-Maritimes, in France

Monument aux morts de Rauba-Capeù

Monument4.0 km

War memorial located in Alpes-Maritimes department, France

Le Cap

Restaurant★ Michelin€€€€1.6 km

Make a beeline for the iconic early-20C Grand-Hôtel du Cap Ferrat. The swish hotel, a favourite with international VIPs, stands at the tip of an exclusive peninsula overlooking the Mediterranean and hidden from view by lush gardens. You have a choice between a stunning dining room or an exquisite terrace shaded by tall Aleppo pines. At the helm of the kitchen, chef Yoric Tièche (born in Aix-en-Provence) finds his inspiration in Provence’s culinary roots, creating superb dishes out of Mediterranean produce. Highlights include red mullet lacquered in sweet harissa, served with a crunchy socca of

🕐 Tu-Sa 19:30-21:30

Le Restaurant des Rois - La Réserve de Beaulieu

Restaurant★ Michelin€€€€1.7 km

Dating back to 1880 and later extended in a Renaissance Florentine style, this is one of the most opulent luxury hotels on the French Riviera. Since 1900 it has been playing host to monarchs and Hollywood stars, from Rita Hayworth to Frank Sinatra. Dining on the terrace facing the Mediterranean is a magical experience. At the helm is chef Julien Roucheteau, straight from Paris (Table du Lancaster, Scène Thélème). He remains loyal to the establishment's heritage, but adds his signature graphic presentations to dishes characterised by consummate craftsmanship. Each has its own specific theme: fr

Épicentre

Restaurant★ Michelin€€€3.7 km

Just a few streets from where he grew up, Selim M'Nasri is thriving in this intimate, harmonious space, whose natural materials and contemporary furnishings are enhanced by soft lighting. Having trained for eight years under Marcel Ravin (Monaco’s Blue Bay), at whose side he rose through the ranks from commis to sous-chef, he embraces the influence of his mentor. All the tables face the open kitchen, where the chef crafts an immersive dining experience, including interactions at the counter, during which diners discover the spices that form the backbone to their meal – Sansho, Timut, green car

Le Bistrot de Jan

Restaurant★ Michelin€€€€3.8 km

Next door to its MICHELIN-starred counterpart JAN, the laid-back yet elegant little brother has plenty of panache. With emerald-green walls and floors, crystal chandeliers, exposed stone pillars and floral arrangements, a bistro atmosphere reigns, yes, but a glamorous and refined one! The food strikes a nice balance between classic French bistro dishes – Rossini tournedos, sole meunière, tarte Tatin – and more personal influences. Chef Jan Hendrik, originally from South Africa, mischievously slips in a few childhood memories, such as lentil bobotie and malva pudding with house-made vanilla ice

Les Agitateurs

Restaurant★ Michelin€€€€3.9 km

Ready to surprise and disconcert your tastebuds? Then head to this smart little bistro in the capable hands of Samuel Victori (former second chef of Passage 53). The chef devotes himself body and soul to devising flawlessly cooked and subtly seasoned dishes, rich in texture, whose intricacies he adores explaining to diners. He works solely with local suppliers, creating unusual, vibrant, even witty recipes that disrupt and whose names tickle our curiosity. A standout: “What the sea gave us” - a sublime fillet of poached seabass, whose delicate pearlescent flesh is flanked with kochihikari rice

ONICE

Restaurant★ Michelin€€€€4.0 km

Oh Nice, how your flavours captivate! Lorenzo Ragni and Florencia Montes are the endearing and talented Italo-Argentinian couple at the helm of this intimate address in the antiques quarter. After an international career in Michelin-starred restaurants, they met at Mauro Colagreco's Mirazur. Today, they jointly sign a festival of crisp, gutsy dishes that reflect the seasons and the local catch, together with the occasional striking, and most welcome, flavour combination: tagliatelle of cuttlefish, lemon and citron dressing; seabass paired with an emulsion of champagne and cockles; bloody orang

🕐 Mo-Tu off;We-Fr 19:30-24:00;Sa-Su 12:30-16:00, 19:30-24:00

La Chèvre d'Or

Restaurant★★ Michelin€€€€4.7 km

Château de la Chèvre d'Or boasts an exceptional location: Perched high up on the flank of a rocky hillside in a medieval village, it commands jaw-dropping views of the Riviera hinterland to the rear and of the sparkling Mediterranean Sea to the fore. After feasting your eyes on your surroundings, it's time to sit down to dinner, courtesy of the chef and his brigade, which includes talented pastry chef Florent Margaillan. Previously chef of Granite, Tom Meyer, also a Meilleur Ouvrier de France, has replaced Arnaud Faye here. He demonstrates the solid qualities for which he is already renowned:

Flaveur

Restaurant★★ Michelin€€€€4.9 km

The Tourteaux brothers, Gaël and Mickaël, are inseparable. Not only did they attend the same hotel school in Nice (and sit exams in the same room) and both train at the Negresco during Alain Llorca's time there, but they also share the same motivation to run their own place, delivering good, honest, tasty fare. The result of this fraternal alliance is Flaveur, a project into which they ploughed all their energy to the point of receiving a Michelin star in 2011, and a second one in 2018.How might the "Tourteaux touch" be summed up? A certain kind of confidence, boldness and measured risk-taking