Chez Pipo

The story

Chez Pipo: Historic Socca Restaurant in Nice | WattAFork

A Century of Chickpea Tradition

Chez Pipo in Nice has served a distinctive Niçoise cuisine since Joseph Mazzone opened the doors in 1940. His son Laurent maintained the kitchen through the late twentieth century while local figures gathered around the wooden tables. Steeve Bernardo purchased the establishment in 2009 after years of weekend shifts during his university studies.

Wood Fire and Copper

The kitchen prepares socca using a batter of chickpea flour poured into shallow copper pans set atop heated oil. A wood-burning oven built from Biot limestone stones sits at the center of the dining room and maintains the steady heat required for baking. Diners frequently order the base flatbread topped with chopped scallions or slow-roasted tomatoes. This traditional socca preparation remains the cornerstone of the menu.

Stone, Tile, and Community

Tomette tile floors and unadorned metal lighting fixtures create a straightforward backdrop for the communal meal. Le Fooding recognized this grounded approach when they listed the venue for their 2026 guide. The space operates without reservation requirements to welcome both neighborhood regulars and travelers seeking authentic regional specialties. Families often bring children to taste the pepper-dusted flatbread straight from the counter.