Chez Davia

Rating: 13
Author: Gault&Millau

11 bis Rue Grimaldi, 06000 Nice, France

13/20
Chef's Restaurant

BOOK

6 PHOTOS

Chef: Pierre Altobelli
Cooking: French | Local | Mediterranean | Traditional
Services: Access for people with disabilities | Disabled access | Terrace
Style: Casual | With children | With family | With friends

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

When you arrive in Nice, you have only one desire: to take a big bite out of this uniquely distinctive culinary identity, where the line between Niçoise and Ligurian cuisine seems to blur naturally. Since 1953, the restaurant “Chez Davia” has perfectly embodied this bridge between the two coasts. Here, everything exudes the warmth of a family-run home, with that almost reassuring feeling of knowing what you’re going to order even before you open the menu. So don’t expect pizzas or run-of-the-mill fare: people come here to rediscover the great classics of a vibrant culinary heritage. The fresh Mediterranean anchovies are a model of simplicity; the ratatouille from the County of Nice and the generous barbajuans topped with pistou are remarkable, while the squid caught off the coast of Liguria, fried to perfection, showcase their full freshness with a welcome squeeze of lemon. The pistou soup, enhanced with guanciale and pecorino, is a true delight. The linguine with pistou, served with fagiolini and coco beans, is cooked al dente—a style that might ruffle the feathers of some Parisians, but that’s exactly how it should be enjoyed. In the late season, the beef stew with porcini mushrooms is well worth the detour, as are the perfectly cooked red mullet. The dessert selection is smaller but remains deeply rooted in the local tradition. The Swiss chard tart, a true sweet emblem of Nice, may seem surprising at first glance but will win you over with its balance and lightness. The wine list, while not spectacular, offers some delightful discoveries, particularly among the Corsican wines that pair beautifully with this Mediterranean cuisine. The decor plays a major role in the restaurant’s charm: the light-drenched yellow walls, the wood paneling, the 1940s bistro chandeliers, the terrace, and the paper tablecloths all serve as a reminder that people come here for authenticity rather than formality.