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Riviera Pebbles Blog: Italian Restaurants- Jean Jaurès

Posted on 1st Dec 2018 in Eats & Drinks


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Italian eats on Jean Jaures

As well, as Sushi, Jean Jaures is a foodie heaven for those pizza and pasta carbs. Since Nice’s history makes the town a hybrid of Italian and French, you’re never far away from Italian cuisine, of varying quality. Here are the worthy of Jean Jaurès:

Attimmi sits at the end of the Boulevard, near the steps down to the Old Town. Walk past on a Saturday night and there are queues right to these steps, a sure sign of its popularity. Fait Maison (home-made) dishes compiled of organic and fresh ingredients makes this restaurant one not to be missed as well as its signature dish, the Attimi pizza. This is a thinner pizza base made from organic wheat flour and is covered in creamy crescenza cheese. Go on a very empty stomach – the portions are huge. They are used to packaging up leftovers for tomorrow’s breakfast (why not, you’re on holiday). The restaurant is open daily from 12pm-3:30pm then closes again for dinner time from 7pm-11pm.

Head a little further along the boulevard for another local’s favourite Italian: Panelio. This is a buzzing restaurant where people clamber over tables, especially for their low-priced €6 tapas plate which comes with a drink (served between 6pm-7:30pm every day). The menu varies from irresistible pizza to seafood dishes and salads. The restaurant’s tables are mainly outside on the small square, a perfect spot for people watching during the summer season. When tables are scarce, there’s the option of takeaway. You’ll find Panelio open from 8am to midnight, but not open at lunch.

For a livelier night in the heart of Nice, head over to the new bar/restaurant Senso which opened November 2018. Found at 50 Boulevard Jean Jaurès, you can enjoy a Senso original cocktail together with your friends alongside exquisite Italian cuisine whilst enjoying the music of the live DJ’s. It’s chrome and sleek, and offers a chilled and relaxed vibe, and oozes French Riviera ambiance.


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