Chez Pipo

Chez Pipo is the place many people in Nice name first when asked where to eat socca. This thin, golden pancake made from chickpea flour is the city's signature street food, and Chez Pipo has been baking it near the port since 1923, according to its own website.

The socca here is cooked over a wood fire and served hot. It should be soft in the middle and crisp at the edges, and it is eaten with the fingers with a generous grinding of black pepper. Because it is made from chickpea flour, it is naturally gluten-free. The rest of the short menu covers other Niçois favourites: pissaladière, the onion, anchovy and olive tart on bread dough; spreads such as olive tapenade and anchovy cream on toasted bread; and a thick-crust pizza with tomato, basil and garlic. Prices are among the lowest of any sit-down meal in the city.

The setting is simple, with three dining rooms seating up to 120 people and a terrace of about 50 seats on the street. The mood is informal, and staff speak English, Spanish and Italian.

Chez Pipo opens from Wednesday to Sunday for lunch and dinner, with Tuesdays added in summer, and is closed on Mondays. Reservations are not accepted for regular dining; just turn up. There may be a queue at peak times, but tables turn over quickly. Group bookings are handled separately through the website. Cards, including American Express, and cash are accepted, and pets are welcome.

It suits everyone: families with children, budget travellers, vegetarians and anyone wanting to taste the most typical food of Nice. Allow 45 minutes to an hour. The website is available in English as well as French. The tourism office lists vegetarian and gluten-free dishes and notes that there is no parking for visitors, so come on foot. Order socca to share as a starter, then a slice of pissaladière.

Rue Bavastro is in the port district, a few streets back from the harbour. Combine your visit with a walk around the quays of Port Lympia, or with an early evening drink in the port area afterwards.