The story
Colita began as a friendship between a Colombian and an Italian, two “copains” who share a passion for fire and real cooking. At their restaurant in central Nice, everything revolves around the flames: grilling over embers, roasting in the oven, cooking directly on the fire. The heat sets the pace of the kitchen and the mood of the room. As the owners explain, “each dish tells a story of revisited traditions, deep flavours, and sincere sharing.”
The cuisine falls under what the team calls “Cuisine Ardente” — a style that marries Latin American and Italian influences with fresh Mediterranean produce. Starters range from grilled artichoke with lardo di Colonnata to vegetarian options like spinach-and-mushroom stuffed onions. Raw dishes include a white fish ceviche with pineapple and celery root, and a sea bass ceviche with apple juice and fermented kumquat. Oysters arrive with beef fat, seaweed, and Granny Smith pickle.
For mains, the fire continues. A whole sea bass is roasted and served with grilled vegetables to share. Octopus comes flame-kissed with romesco sauce and spicy Italian salami. A barley risotto combines crab bisque with confit beef cheek and squid tentacles. Meat lovers can choose a 250 g beef fillet with seasonal mushrooms and coffee sauce, or a 450 g braised veal chop.
In 2026, the Michelin guide added Colita to its list of Recommended restaurants, a fitting nod to the precision and warmth of a kitchen that treats live fire as both tool and ingredient. The recognition highlights the balance the team strikes — bold, smoky flavours without losing the clarity of the produce.
Colita offers a terrace and air conditioning, and is accessible to wheelchair users. The private room can be reserved for events.
Recognition
Ambience
Details
History
Vieux-Nice remains his zip code of choice (Type 55, Le Bar des Oiseaux, Bistrot Antoine), but this time Armand Crespo is getting the fire started on the other side of the castle, near the port. His latest addition to the fold oozes hacienda-style charm (terracotta limewashed walls, earthenware vases) and crackles with flame-grilled, Latin-inspired cooking. The grill and oven are in the hands of two young chefs, Colombian Carlos Gomez and Italian Daniele Lamboglia, who know exactly how to play with heat. The day we went for lunch, sparks flew over: chargrilled artichoke with lardo di Colonnata cream; a sinfully good duck tataki with burnt corn espuma and tom yum sauce; a near-Dantesque John Dory fillet with braised and smoked julienned vegetables and a Thai-inspired sauce; flame-grilled octopus cozied up to turmeric carrot purée and cherry tomatoes; and a knockout dessert of shortbread, lemon cream and jelly, and Taggiasca olives – the only item on the menu not touched by flames. Also worth checking out: the crudos (sea bream ceviche with strawberry jus, beef tiradito with passion fruit) and intriguing oysters drizzled in flaming beef fat ignited in a flambadou . And because there’s no smoke without fire… just steps away, at 38 Rue Ségurane, is where Nietzsche began writing Thus Spoke Zarathustra in December 1883 – Zarathustra, the prophet of fire! · Alban Mont
Location
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