Chez Davia
Nice, France; 11 bis rue Grimaldi, 06000 Nice, France
Chez Davia offers continuity without treating tradition as something static. Founded in 1953 and passed through three generations of the same family, the restaurant is now associated with chef Pierre Altobelli, who returned to regional cooking after experience in ambitious kitchens elsewhere. The address on rue Grimaldi remains a place to explore the food of Nice in a recognisably local setting. The house identifies daube niçoise, barbajuans and lemon tart among its characteristic dishes. Michelin also describes sardines stuffed with chard and linguine with pistou, giving a sense of the kitchen’s interest in greens, herbs and carefully handled everyday ingredients. The menu follows the season, so these examples are best understood as a culinary vocabulary rather than a guaranteed order. A traditional bistro interior reinforces the feeling of a restaurant that has developed with its city. Chez Davia holds a place in Michelin’s current Bib Gourmand selection, supporting its reputation for quality at a moderate price level. It earns inclusion for the combination of family history and active culinary judgement. For visitors who want a meal that helps explain Nice beyond its seafront, this is a particularly useful table to reserve.