The story
Chez Davia is a Niçoise bistro at 11 bis rue Grimaldi in Nice, France, and holds a Michelin Bib Gourmand (2026) for good-quality, good-value cooking. The restaurant has been run by one family since it opened in 1953.
Pierre Altobelli, a chef who trained in Michelin-starred kitchens including Ducasse in Monaco, took over his family's bistro and reworked its classic menu. His mother leads the front of house alongside a young team. The kitchen works from regional traditions, and the house describes its approach as sincere, generous and focused on the flavour of the ingredient.
Barbajuans, the fried ravioli filled with chard, lovage and ricotta, are among the house specialties, alongside daube niçoise and a lemon tart. A Le Fooding visit also noted a rabbit and sage terrine and marinated anchovies over tapenade and roasted peppers. The dining room has terrazzo tile floors, a chandelier and gingham tablecloths. There is a terrace, and the restaurant offers wheelchair access.
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good quality, good value cooking
Terrazzo tile floors, a flashy chandelier and gingham tablecloths set the scene… After starting his career in a few Michelin-starred kitchens (Ducasse in Monaco, Troisgros in Tokyo…), Pierre Altobelli decided to revitalize his family’s bistro, which was originally opened by Davia, his grandmother, back in 1953. Led by the chef’s mother, the young, enthusiastic team sends out bistro dishes with a Côte d’Azur twist. The other night: plump barbajuans – fried ravioli stuffed with chard, lovage and ricotta; an earthy rabbit and sage terrine; shockingly good marinated anchovies over a bed of tapenade and roasted peppers; before a radiant lemon tart. A few other Nice treats that we noticed on nearby tables included fried baby squid and a beef stew with porcini mushrooms from the backcountry… // A.A.
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