After its Pub period, the historic Nice establishment bought by Franck Caramel is once again a wine bar restaurant, where three complementary spaces coexist.
On the ground floor and terrace, there is a bar area with wine tastings and local products (charcuterie, cheeses…) trattoria style for small snacks or aperitifs. At the back, the room extends into a more eventful space, with a TV screen, and upstairs is the brasserie restaurant with former chef of Maeterlinck, Laurent Broussier, at the helm.
Three spaces entirely redecorated by architect Christian Cobert, with wine and its accessories as the guiding theme, in a warm and cozy atmosphere dominated by red and gray.
The concept of Mac Mahon: at every time of the day, a suitable response for the customer: breakfast in the morning, club sandwiches or desserts in the afternoon, at 6 PM aperitif/tastings of socca, pizzette, sliced ham, and other refined appetizers in the trattoria spirit, and of course upstairs lunch and dinner at the restaurant.
A traditional bistro cuisine with a menu that follows the seasons and the market, exclusively based on fresh products from different regions.
One notable feature: the sharing dishes… according to family tradition: fish, poultry, or meat cuts among friends or family.
And as gastronomy cannot go without good wines… Franck Caramel, a wine enthusiast, offers an exceptional cellar of handpicked wines directly selected from producers, favoring natural wines with low sulfite content.
Open every day, from 9 AM to 11 PM
Restaurant from 12 PM to 2:30 PM and from 7 PM to 10:30 PM
