There are plenty of places where you can sample socca in Old Town, but if you want to understand why so much fuss is made in Nice over the chickpea pancake, this out-of-the-way café behind the port is the place to go. As per usual, a batter of chickpea flour, water, olive oil, and salt is baked in giant copper tins in a wood-fired oven, but here, the cook expertly scrapes the surface of the nearly-cooked dough with a metal spatula so that it comes out extra-crispy. It's hard to explain why, but this is socca you can eat in large quantities even if you're not hungry: proof is the line on weekend nights, when people are willing to wait an hour or more for their petite (€3.50) or grande plates (€5.90).

A Niçoise institution for nearly 100 years, Chez Pipo specializes in socca, a chickpea-flour flatbread that comes out of the restaurant’s wood-fired ovens looking like a giant pizza. Their motto, “Aqui si mangia la socca,” says it all—socca is the only dish they serve, alongside a selection of Provençale spreads like tapenades made with anchovies, artichokes, olives, or sun-dried tomatoes. Seating is on a large terrace during summer months or in a wood-trimmed dining room for shade or winter dining.

Chez Pipo was founded in 1923 and the restaurant has not changed at all since the first socca was served here. The stone oven, a central feature of Chez Pipo, continues to turn out scores of socca per day that locals and tourists stop to savour amid the warm, friendly atmosphere of the restaurant’s interior, decked with photos of Nice during the Belle Epoque, or outside in the cool shady terrace. Socca is a local fast-food favourite|© Antonio Truzzi/Shutterstock

Socca is a traditional thin chickpea flour pancake that can be found all over the Old Town, but Chez Pipo near Port Lympia is locally known to serve the absolute best socca in Nice. Skip the Old Town spots and opt for the traditional pancake and tapenade at this charming hole in the wall. Lunch will cost around €10 (£9) – but keep in mind that the restaurant is always busy and doesn’t take reservations.

Socca is Nice's traditional poor man's galette – something between bread and a pancake, made with chickpea flour and terribly more-ish, once you've added pepper. At Pipo's place – behind the port – they've been serving it since 1923, so are largely on top of the job. Niçois have long said Pipo's is the best there is, and the opinion holds good, despite a change of ownership.

There’s more than socca on the menu here, but it’s this classic Niçois street food snack that people travel from far and wide to eat at Chez Pipo. Since 1923 this casual canteen in Nice port has been serving up plates of the chickpea-flour pancake (and other dishes such as pizza slices and pissaladière, the local take on pizza), long before the streets around it started filling up with trendy boutiques and restaurants. Unlike some of its newer neighbours, a meal here won’t break the bank – a portion of socca costs €2.90 – so, unsurprisingly, tables fill up early.

Why we love it: For an authentic taste of Niçoise tradition, head straight to Chez Pipo, a local institution known for its iconic socca—a golden, oven-baked chickpea flour pancake that’s naturally gluten-free. Crispy, savoury, and best enjoyed with a glass of chilled rosé, it’s a must-try. The menu also features regional specialties like pissaladière, a flatbread topped with caramelised onions and anchovy purée, and for dessert, don’t miss the sweet Swiss chard tart—a local delicacy and personal favourite.Allergens: Socca is 100% gluten-free.

Chez Pipo was founded in 1923 and the restaurant hasn’t changed at all since the first socca was served there. The brick oven, the central element of Chez Pipo, continues to produce dozens of soccas a day that locals and tourists alike enjoy in the warm and friendly atmosphere of the restaurant’s interior, decorated with photos of Nice in the Belle époque, or outside on the shady and refreshing terrace. Rate: 2.9€ per Socca share

For the very best socca in Nice old town, there is no better place to frequent than Chez Pipo. However, even during the week, it’s not uncommon to spend a little while waiting for a table, and so be sure to arrive earlier in the lunch hour to avoid disappointment. The restaurant is named for the founder ‘Pipo,’ who started the business in 1923 selling the local speciality to tourists and locals alike.

We recommend visiting Chez Pipo, a local institution that serves up traditional Niçoise cuisine. Then, explore the cobbled streets of Nice in search of some live music and some good wine (the French Riviera is known for its rosé!). Later, if you feel like partying, check out one of Nice’s many trendy bars or even go to a pub crawl (which I highly recommend especially if you want to meet new people).

The Niçoise specialty socca pancake fans should visit Chez Pipo because they offer this traditional dish. The traditional eatery operates since 1923 and keeps serving its regional specialty to the local community. The restaurant serves two signature dishes apart from socca that include the savoury pissaladière with its thin crust holding caramelized onions and anchovies and olives.

Socca is a filling chick pea ‘pancake’ that is the traditional peasant food of Nice, and all locals agree that for the best socca, it’s Chez Pipo in the Port, hands down. Come graze on socca, pissaladiére, tapenades… you will leave full and satisfied for around 10€ a head. Chez Pipo is super popular and they don’t take reservations so get there early, especially for dinner.

Entering Chez Pipo feels like stepping into a time-honored culinary institution. The rustic decor with its wooden tables and checkered tablecloths exudes a cozy charm, creating an inviting atmosphere that instantly puts you at ease. The restaurant hums with the chatter of locals and tourists alike, adding to its vibrant ambiance.

Another historical socca institution, Chez Pipo, also boasts an old wood fire oven—300 years old!. If you want to see it, you’re in luck: It sits right in the middle of the restaurant. Located in the quartier where sailors and fishermen originally ate chickpea pancakes, Chez Pipo serves the crispy socca Nice locals love.

Chez Pipo is a charming restaurant that specializes in socca, a traditional Niçoise pancake made from chickpea flour. This cozy spot, located in the old town, has been around since 1923 and is a favorite among locals. In addition to socca, the menu includes other Niçoise specialties like pissaladière and salade niçoise.

Venez déguster les meilleures spécialités de Nice Chez Pipo!. Ne vous laissez pas décourager par la file d’attente débordant sur le trottoir, le service est très rapide!. Commandez une assiette de Socca, cuite devant vous au four traditionnel et dégustez-la accompagné d’une bonne bière fraiche !.

Go to the restaurant Chez Pipo (towards the port), you will tell us about it !. Everything is delicious here : socca, chard pie, fried donuts… but their « pissaladière » really has something extra to offer. 3€ the share of « « pissaladière » very hot and well stuffed : very good value for money.

It’s impossible to talk about the Nice fine dining scene without mentioning the not-to-be-missed “Chez Pipo”. For almost 100 years now, from one generation to the next, this has been the place to come to eat authentic ‘socca’. In fact, the restaurant’s slogan is: “Aquì, si manja la socca!

Socca is an unleavened, pancake-style bread made with nothing more than chickpea flour, olive oil, salt and water. Nobody does this Nice specialty better than 1930s institution Chez Pipo. Their version, baked in a blisteringly hot oven, arrives nutty, smoky and dusted with black pepper.

An unmissable place if you want to taste the authentic cuisine of Nice!. Do not forget to make a stop at this place on your route through the romantic restaurants in Nice. Here you can taste the “socca”, a large and thin cake made of chickpea flour, a typical speciality of Nice.

**Located in the Port district of Nice, Chez Pipo is a 100-year-old institution. The establishment was founded in 1933, taking the place of the former Folco ironworks, which left behind a magnificent Biot stone oven. It is in this oven that the indisputable socca is baked!.

Where to try it: Tucked away behind Nice’s port, Chez Pipo has been the place to go for une part de socca since 1923. Expect to wait for a table: Chez Pipo’s stellar reputation has become one of Nice’s worst-kept secrets among locals and savvy tourists alike.

Get to the Chez Pipo to eat another Niçoise speciality the Socca. Socca is made from chickpea flour, olive oil, salt and pepper baked over fire. No matter who you ask Chez Pipo is the undisputed best place to eat Socca in Nice.

I second others' recommendation of eating a socca, but the one at the market is not that great, I much prefer Socca d'Or (again, close to the harbour) though the most famous one (in my view a touch less good) is Chez Pipo.

The second place is Chez Pipo, a sit-down restaurant near the Port that offers some interesting socca flavors. We got the socca parmigiana, which had just a very light parmigiana flavor, but was insanely delicious.

Chez Pipo (rue Bavastro, 13) or Socca d'Og (rue Bonaparte, 45). Here you'll find the traditional dish of Nice, Socca, sweet or savory pancakes made of chickpea flour with olive oil, priced at 3-4 EUR per serving.

For some of the best Socca in Nice, you should try Chez Pipo. Locals say they serve up the best chickpea pancakes in town. Another option is to get in line at Rene Socca on Rue Miralhéti in Old Town Nice.

At places like Chez Pipo or René Socca, you’ll get a portion for just a few euros. Locals love it, and it’s as authentically Niçois as it gets.

➡️ Chez Pipo: This restaurant concentrates the best specialties of the Nice region and is an address to visit at terminal 1.

– Chez Pipo is also an awesome socca spot that does veggie / vegan dips on toasts and tomato pizzas and pissaladiere