Where can you find a good pissaladière in the South of France?

Did you know? The pissaladière gets its name from pissalat, a condiment made from fermented anchovies that is traditionally used as a topping. Its origins are said to date back to the Renaissance, or even the Middle Ages—before the invention of Neapolitan pizza. And if there’s one fact on which historians and the people of Nice agree, it’s that the dish originated in this city.

So, if you want to try a traditional “pissaladière,” Nice is a top destination. However, any discerning foodie knows that you can find excellent pissaladières throughout the Provence region. Our selection proves it.

Le Mas Bottero in Saint-Cannat by Nicolas Bottero

A modern take that combines the sweetness of Cévennes onions with the saltiness of Taggiasca olives and anchoïade, blended with the freshness of gravlax made from lisette. Another personal touch from the chef is, of course, the two ciabatta bread crisps that encase the filling. This top-notch appetizer offers a multitude of contrasting flavors and textures, surprising the taste buds without ever straying from the essence of the pissaladière.

• Price: available on the Lunch menu (€65) and Seasonal menu (€95)
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La Merenda (2 toques) in Nice by Dominique Le Stanc

This institution in the City of Angels, taken over by Dominique Le Stanc, has been offering a variety of Nice specialties for over 50 years. The pissaladière is traditional in style, with a generous layer of onions, pissalat, and a mix of green and black olives. When warmer weather arrives, it’s served as a Menton-style tart. The anchovies are then replaced by tomatoes slowly caramelized in the oven. Two versions to savor depending on the season, always with the same delight.

• Price: €17 as an appetizer
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La Pépite in Marseille

No lactose or gluten at La Pépite: the pastries and savory items—from strawberry tarts to sandwiches—are made with alternative flours. Vegetable oils are used to replace dairy products. Here, the pissaladière retains its onions, olives, and anchovies, but is made with a wheat-free pizza dough using rice and buckwheat flour. This clever combination gives it a unique texture that’s both crispy and chewy.

• Price: €6 .50 per slice
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© DR

La Boulangerie de la Halle de Grimaud in Grimaud by Julien Aube-Martin

Nothing less than the best pissaladière in the Var, awarded in 2025. The recipe created by Julien Aube-Martin was praised by the jury for its soft crust and perfectly caramelized onions. Note that this isn’t the baker’s first time in the spotlight: he has previously won both the competition for the best “pompe à l’huile” and the one for the best country bread in the department. A spot well worth the detour.
▶ Where? 56 chemin de la Rine, 83310 Grimaud

L’Escalinada in Nice

Another mecca of Nice cuisine, L’Escalinada has been welcoming “lovers of Mediterranean cuisine” and small homemade dishes for a quarter of a century. Just like Anthony Bastiand, who took over the business in 2019, the dishes here are generous and authentic. The menu features the famous pissaladière, as well as other specialties such as octopus à la niçoise, traditional beef stew, and breaded mutton testicles served with mesclun—which also hails from Nice.

• Price: €6 per slice
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Vaïano in Sanary-sur-Mer

Just a few hundred meters from one of France’s most beautiful markets and a stone’s throw from Saint-Nazaire Church, this deli specializes in fresh pasta and tarts. Here, you can enjoy a pissaladière made with a crispy puff pastry crust—a nice change from traditional bread dough. Perfect for an impromptu picnic by the sea.

• Price: €9
• Where? 5 Place Michel Pacha, 83110 Sanary-sur-Mer

© DR

Cyril Lignac’s Pastry Shop in Saint-Tropez

It was one winter that the chef from Aveyron discovered the seaside resort, well outside the tourist season. He fell in love with its colorful narrow streets and turquoise waters—that was all it took for him to open a new shop, in collaboration with pastry chef Benoît Couvrand. In the display case, you’ll find Cyril Lignac ’s classic creations—the Équinoxe, lemon tart, and marshmallow bears—alongside local specialties like the Tropézienne. For snacks, there’s a wide selection of homemade sandwiches, filled croissants, and a delicious pissaladière.
▶ Where? 66 route des Plages, 83990 Saint-Tropez

© Géraldine Martens

Veziano in Antibes by Jean-Paul Veziano

An institution passed down from father to son and daughter for over a century! Since 1924, the Veziano family has been baking its bread in the same traditional slow-baking oven, which gives its pissaladière a unique flavor. It’s also one of the few artisan bakeries that still uses whole anchovies (pissalat) rather than anchovy fillets in its recipe. Internationally renowned, the bakery notably served as the official baker for the wedding of Prince Albert II of Monaco and Charlène Wittstock in 2011 and continues to supply bread to many legendary establishments along the coast, including the Negresco.
▶ Where? 2 rue de la Pompe, 06600 Antibes