At the Barbacane, the cocktail becomes an experience

In the heart of Cours Saleya, Barbacane Bar has established itself in just a few months as a favorite destination for cocktail enthusiasts. Behind the bar, a passionate team cultivates an atmosphere that is both welcoming and demanding, where the quality of products matters as much as the experience offered to customers.

The bar changed hands last summer. « I took over the bar in June of last year and we opened it from July 7th », says Christophe Oggier, owner of the establishment. Since this reopening, he and his team have been working to evolve the venue, preserving what made its strength while bringing their own vision to it. At his side, Jean-Jacques, director of the establishment, oversees the smooth operation of the place, « I handle everything that is functional, organizational: staff management, everything. »

A menu of signature cocktails

The signature of Barbacane is above all cocktails. The menu offers about a dozen, created by the team. « We have a menu of 11 or 12 signature cocktails, which are our creations », explains Christophe Oggier. These recipes evolve regularly, even though some remain essential: « we evolve them, we change some from time to time, but since there is recurring demand from the public, the menu remains relatively stable. »

Among these creations, several recipes particularly highlight rum, worked in different forms. The Caribbean Bliss, for example, has become one of the favorites with customers. « It’s a cocktail with three different rums », clarifies the owner. A blend that is so appealing that some customers come specifically for it: « often, people don’t even ask for the menu anymore: they say “I want the Caribbean Bliss“. » Other cocktails like Sunset Passion or Barbacane are also among the most popular recipes.

Custom-made cocktails

But the experience is not limited to a fixed menu. The bar also offers a more surprising formula: the experimental cocktail. The principle is simple: the customer exchanges with the bartender who creates a drink made to order. « The server comes to see you and asks which alcohol you want: tequila, rum, whisky… Then we ask if you’re looking for something sweet, sour, bitter, fruity, smoky, spicy… », explains Jean-Jacques. Based on these indications, the bartender creates a unique recipe. « The bartender comes out from behind the bar, he comes to your table, he tries to sense what the customer’s preferences are and they really define a new cocktail. » An experience that often leaves visitors with a lasting impression.

The development of alcohol-free options

For several months now, the establishment has also been developing a new direction: alcohol-free cocktails. But here too, the approach is demanding. « It’s not alcohol-free like a Virgin Mojito with syrups », insists Christophe Oggier. « We use, for example, an alcohol-free gin made with fermented juniper essence. That allows us to have the taste of certain alcohols, but without alcohol. » A trend that responds to growing demand. « We realized that there is increasing customer demand for alcohol-free consumption. » The objective is clear: to offer a festive and quality alternative.

Tapas, cigars and market products

Barbacane’s ambition is to offer quality products while maintaining a relaxed atmosphere. « Our ambition is to have premium products, whether it’s cocktails, cigars or tapas, but in a laid-back atmosphere », sums up the owner.

To accompany the drinks, the menu also offers things to nibble on. Cold or hot tapas, sharing platters and a few daily specials complete the offering. « We try to offer different things depending on the seasons », explains the director. The establishment also works with producers from the neighboring market, « The oysters, we get them from a producer who is at the market. »

Another particularity of the place is a small cigar humidor. Enthusiasts can find various brands there, from short formats for newcomers to more substantial cigars for connoisseurs. « We have Cubans, but also cigars from Central America or the Caribbean, such as from the Dominican Republic or Nicaragua », explains Christophe.

A loyal clientele and a festive atmosphere

This attention to experience attracts a diverse clientele. Loyal locals, passing tourists and regulars regularly meet on the terrace. Some customers even make Barbacane an essential stop on their visit. « There are people who come from Ireland and who, when they arrive in Nice, come directly here with their suitcases », says Jean-Jacques with a smile.

The bar comes alive particularly on weekends. On Fridays and Saturdays when the director gets behind the turntables to provide entertainment. In this small establishment in Old Nice, the objective ultimately remains quite simple: to offer a pleasant moment around a good drink. « We distinguish ourselves with premium products, but in a nice atmosphere », sums up Christophe Oggier. A philosophy that seems to already be appealing to an increasingly loyal clientele.