The story
Hely, a bistro in Nice, operates under the guidance of Argentine chef Juan Cruz Ricca while managing partner François Robin brings experience from his background as a Parisian bistro owner. The kitchen delivers balanced compositions that draw on diverse influences, offering dishes that can be shared family style or ordered individually. This approach creates a dynamic dining rhythm suited to the counter seating arrangement.
The menu features silken leeks vinaigrette paired with a mozzarella twist, accompanied by crispy shaved bresaola chips served with pickled mustard seeds and hazelnut oil. Marinated peppers stuffed with herring and feta provide a savory contrast, while a rabbit and hazelnut pâté en croûte sourced from Bobosse adds richness. Savory selections also include a saucisson brioché styled as a hot dog with fried onions, mustard, and ketchup, plus a tortilla filled with shredded pork, avocado, and feta finished with a lemony yogurt sauce. Caramelized clementines in yogurt conclude the meal, sprinkled with toasted buckwheat groats, buckwheat chips, almonds, and bergamot syrup.
The interior showcases unfinished walls decorated with posters by Gianluca Cannizzo, creating a backdrop for the white tiled bar and limited table seating. A dedicated corner stocks an array of wines and fine foods, expanding the beverage and grocery selections available to guests. This attention to detail supports the bistro's reputation, earning Hely a listing in the 2026 edition of Le Fooding for its distinctive presence behind the harbor.
Recognition
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