Don Camillo's formerly staid dining room one street back from the sea and around the corner from the Cours Saleya market now has a youthful, chic new look to go with its chef, Stéphane Viano. He has added a sushi bar with purple walls, white stools, and a Japanese sushi chef, that caters mainly to locals who know it's tucked behind the dining room. The menu otherwise doesn't stray far from the classics of Niçois cooking, from the borsotti de Mémé Emma (a family recipe for ravioli) to a variation on the daube theme, made here with lobster instead of beef and served with gnocchi. There is a daily market menu at EUR 32, but if you really want to splurge, order champagne and ask the staff to open it with the saber that sits in the fireplace.
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