If you love socca, stuffed vegetables, panisse, ratatouille, zucchini flower fritters, or Swiss chard pie, you should someday pop into Manu’s den, where he offers counter seating, small elevated tables for two, or boxes for four guests.
Having tried it, and being raised by a grandmother from Nice, I must commend this young team, from the kitchen to the dining room, for the quality of their dishes as well as for their warm welcome.
But Manu, why bring back La Merenda in Nice?
Nice Premium: Emmanuel, what is the Balico Merenda?
Manu: The Balico Merenda is simply the Niçoise snack at aperitif time. Indeed, every evening from 6 pm, customers stay at the counter, and we gradually bring them a variety of Niçoise specialties, such as socca, zucchini and eggplant fritters, chickpea salad, fried gnocchi, stuffed vegetables, panisse, and of course, Swiss chard pie for dessert. This allows customers to enjoy a typical, friendly moment and discover another way to dine.
NP: Why reinstate this old local habit?
Manu: It’s precisely to reintroduce an old local tradition that has been lost over time. It brings back the atmosphere and conviviality of those aperitifs that generally ended late at night. It’s also a way for people to turn what should have been a simple aperitif into a real meal. Bringing this old local habit up to date also helps preserve the identity and tradition of Niçoise cuisine.
NP: Who is your Merenda for?
Manu: The Merenda is for everyone, from families to football or rugby teams, to business meetings… Everyone is invited. We also have the advantage of being located right opposite the Theatre of Nice, so it’s a good way to eat simply and quickly before a show.
NP: Any anecdotes from a past Merenda?
Manu: Yes, it’s not just an anecdote but exactly what made us want to reinstate this old local habit. One evening, three Niçoise rugby players came into the bistro after their training, sat at the counter, and due to the late hour, I offered to bring them two or three small things to nibble on at the counter to encourage them to dine. In the end, they finished the evening at the counter, they never sat at a table, and they brought their whole team back the next day. And now, they have become regulars of the Merenda… So that’s how the idea of “Merenda at Lou Balico’s Bistro” was born.
