The undisputed star of all our dishes! Chez Pipo owes its fame to this dish. Made from chickpea flour, this gluten-free, crispy and soft savoury pancake alone justifies your visit here. More than a dish, socca is a real tradition and has been enjoyed with friends or family for generations.

“Tapenades” are the ideal appetiser to await the arrival of your main course. A duo of different local flavours to spread on croutons of freshly toasted bread. We offer tapenades of olives, anchoïade cream, a mix of Provençal vegetables or dried tomatoes to enhance your tradition Nicois Aperitif.

Another flagship dish of the traditional cuisine of Nice, the pissaladière consists of a bread dough historically brushed with pissalât and covered with caramelised onions. Pissalat is a purée of salted fish, which has given its name to the delicacy. This base is made from a pounded mixture of sardines, anchovies or whitebait. Today, it is more often replaced by anchovy fillets as a garnish for the pissaladière. Onions, cooked separately, become almost candied. Perfect as a single portion or to share.

Thick and soft dough, covered with a bed of fresh tomatoes, topped with basil, garlic and drizzled with olive oil. Unlike the pissaladière, it is not from Nice but wears the colours with pride!The portion can be eaten alone or shared with others and is an ideal alternative for those for whom the pissaladière is a bit too much.