The guide ” Restaurants and Nightlife 2013/2014 ” from the Nice Tourist Office has just been published. Edited with 25,000 copies, it lists 250 establishments in Nice categorized by type of flavors: Niçoise cuisine, Mediterranean, traditional French or exotic, fine dining, as well as beach restaurants, pubs, nightclubs, cabarets, and bars.
To make it easier for readers to choose, multiple details are available about the featured establishments: interior and exterior capacity, weekly closing, price ranges, accepted payment methods, location relative to the Nice map, quality references…
A comprehensive and precise 64-page guide to consult and download online or to obtain for free at the Nice Tourist Office welcome points, as explained by Denis Zanon, the Director of OTCN.
Nice Premium: Denis Zanon, has the OTCN just released its new restaurant guide?
Denis Zanon: As every year, it has been updated with the main addresses for restaurants and nightlife spots in Nice.
NP: What can one find in this guide? Restaurants but also more nightlife venues?
DZ: You will find all the best addresses in Nice. Restaurants, of course, categorized by type of cuisine, but also beaches, bars, and pubs that are part of the Niçoise life.
NP: How and where can one obtain it?
DZ: It is free, of course, and available at the Tourist Office, on the Promenade des Anglais, but also at the train station and Nice Côte d’Azur Airport.
NP: Is the online viewable and downloadable version available too?
DZ: Indeed, all the information contained in the guide is also available on the site Nicetourisme.fr either for viewing or for download.
NP: Is the OTCN becoming increasingly involved in Niçoise cuisine, a new promising niche for the city’s attraction?
DZ: It is both a strong heritage and identity element as well as an attraction for the city to our French and foreign visitors. It is essential that we highlight this aspect of local culture, with cuisine being a major media current topic in recent years.
It’s an important argument in our city’s marketing strategy which sets us apart from the very aggressive competition from other major tourist cities that do not possess this precious asset!
NP: And finally, how is the famous label “Cuisine Nissarde” evolving?
DZ: It is evolving well and we are in the active relaunch phase as we’re about to begin the phase of labeling restaurants, starting by confirming, or not, those who had already obtained the last label. The technical committee has been formed, and the reference recipes have been validated.
Everything is now going to move very quickly.
