Restaurant L'Estocaficada

2 rue de l'Hôtel-de-Ville Cuisines: French

About

Estocaficada is the Provençal word for stockfish, Europe's ugliest fish. Perhaps a dried-out, balloon-shaped version will be on display in the dining room. Brigitte Autier is the owner and chef, and her kitchens are visible from everywhere in the dining room. Descended from a matriarchal line of mother-daughter teams who've managed this place since 1958, she's devoted to the preservation of recipes prepared by her Niçoise grandmother. Examples are gnocchi, beignets, several types of farcies (tomatoes, peppers, or onions stuffed with herbed fillings), grilled sardines, and bouillabaisse served as a main course or in a miniversion. The place also serves pastas, one of which is garnished with three types of cheese.

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