Overview

A Nice institution, this place has been treating its clientèle since the 1970s with great local cuisine that includes pan bagnat (a kind of sandwich), stuffed sardines, zucchini and eggplant fritters, small fried fish, Swiss chard pie and Socca (a kind of soft crêpe made from chickpea flour). Chez René is self-service: diners order and help themselves at the bar, then sit down to eat at one of the large wooden tables outside. There's also a dining room inside.