Why I Keep Coming Back to Franchin in Nice

Traci Parent |

May 27, 2026

In my family, we are a bit obsessed with food. The minute the plane lands, my daughter is already asking where we are going to eat next. For us, dining is an essential part of travel, and we want every meal to count.

Fortunately, Nice has no shortage of restaurants. This Mediterranean melting pot offers every kind of cuisine — Italian, Lebanese, Vietnamese, Californian, even Mexican — and caters to every budget. One of the many pleasures of returning to Nice again and again is having the chance to try someplace new each time.

And yet, the choices can feel overwhelming.

New restaurants seem to appear every season, while others quietly disappear. Of course, there are always the places dominating Instagram and TikTok — the trendy spots everyone rushes to try.

But over time, I’ve realized that the restaurants I remember most are rarely the trendiest ones.

They are the places that become woven into my experience of France itself. The ones I return to instinctively. The ones I immediately recommend when friends ask where they should have a truly memorable dinner in Nice.

Franchin has become one of those places for me.

Through the Belle Époque Doors

Walking through the Belle Époque doors, you have the feeling of stepping into one of those increasingly rare places that still feels distinctly personal. The staff is warm without ever feeling intrusive. There are little touches on the tables – a buffalo tomato, a pot of basil – subtle hints to the importance of fresh, seasonal ingredients. Already, the atmosphere encourages you to slow down and linger.

Each table seems to have its own particular charm: from the round tables in the front windows, to the square table tucked into the back corner. The long table in the center is ready to invite a special gathering of family and friends. As the evening unfolds and customers continue to trickle in, the atmosphere becomes increasingly cozy and convivial.

Start with a glass of wine – this is meant to be an experience to savor. The list isn’t long, because each red, white and rosé is chosen with care. Black olives are automatically placed on the table – this is Provence after all!

Over the years, I have worked my way through much of the menu, and what continues to impress me is the consistency. The only advice I have is not to skip a course! (You will also have the pleasure of walking off all extra calories as you meander the pedestrian streets back to your home or hotel).

Take the card that is placed in the small flower pot that contains the check. You will want to be sure you remember the name of this restaurant for your next trip to Nice.

Meet Chef Antoine Gandon

The bright red antique slicer that adorns the entrance table is an homage to a family history of chefs, his father, Maryan Gandon, an extremely accomplished and well-respected chef in the area.

Chef Antoine is present throughout the restaurant — both personally and in the thoughtful details that surround you.

Antoine has been passionate about food since his childhood, and he has enjoyed an international career path, including Joël Robuchon in Monaco, Daniel Boulud in New York and Canada), and Le Meurice in Paris. There are hints to his journey to Nice reflected in the décor: starting with his unique logo representing the “cerfs” (deer) that he saw so often while working in Vancouver, Canada.

Coming to Nice, he found his coup de coeur with this Belle Époque treasure that embodied everything he wanted in his restaurant. The beautiful tiled flooring is original, as are all of the wrought iron and beveled glass doors. The charming atmosphere is further enhanced with carefully selected patterned dishes, each seeming to have its own story.

His philosophy is simple: he gives his customers the food and experience he likes to have at a restaurant. What is important to him? Warm hospitality, professional service, and dishes whose quality never falters. Fresh, seasonal ingredients are key. He likes simple cuisine, made with spices, technique and heart. The most difficult thing to do is simple and good, but that is exactly what he produces, day after day.

Of course there is a large Mediterranean influence, as the sea opens up at the end of his street. Fresh fish and olive oil are staples, but there are other Provençal influences as well, such as the delicate lamb dish often featured on the menu. The specials change with the season, so be sure to try the zucchini blossoms when they appear!

If you are wondering about his “signature dish’ it is the braided sea bass, which begs to be photographed before eaten. He confesses that while he didn’t invent this idea, he used the technique to try to impress a girl he worked with who always wore braids. It didn’t have the intended effect on her, however it continues to delight customers!

While his attentive staff will take great care of you (without making you feel rushed) Chef Antoine will also make the rounds; making sure all customers feel welcome and have a lovely dining experience. When it isn’t too busy, you may also see his Jack Russel Terrier Sky coming out to greet you as well! By the end of the evening, the restaurant feels less like a discovery and more like a place you already know you will return to.

The Restaurant I Recommend to Friends

When friends ask me where they should have a memorable dinner in Nice, I often hesitate before answering. There are simply too many good restaurants to choose from.

But Franchin is one of the names that returns to me again and again.

Not because it is flashy or trendy. Not because it is impossible to reserve or dominating social media. But because it captures something I value more and more each time I return to France: warmth, consistency, beauty, and the feeling that a meal should be savored rather than rushed.

Long after you forget what you ordered somewhere else, you will remember how you felt here.

And somehow, by the end of the evening, Franchin no longer feels simply like a restaurant recommendation.

It feels like part of Nice itself.