JAN

The story

JAN: A Michelin-Starred South African-French Dining Experience in Nice

The Chef and His Story

Jan Hendrik van der Westhuizen grew up on a farm in Middelburg, South Africa. That upbringing gave him a deep appreciation for local, responsible cooking. When he opened JAN in Nice, his goal was to serve dishes inspired by his homeland—South African classics like melktert, bobotie, and biltong—reimagined for a European fine-dining audience. The restaurant itself, he says, was born from a fortuitous moment. Ten years on, JAN continues to evolve, always listening to the seasons and its guests.

The Setting

JAN is an intimate 20-seat restaurant in the Vieux-Port district of Nice. The interior is classic and timeless, warm yet precisely arranged, making guests feel as though they are traveling while seated. The restaurant is open for dinner five nights a week. Across the street, the MARIA room—named after Jan's beloved grandmother—offers a dedicated cheese and delicacy space with 91 assorted plates, a unique interlude during the meal.

The Cuisine

At JAN, the kitchen blends South African and French culinary traditions. Every dish is a letter of love to ten years of magic, using only local, seasonal ingredients sourced from farms within 500 kilometres of the restaurant. The team works with exceptional nearby suppliers for organic vegetables, dairy, honey, olive oil, meats, fish, bread, and more. The result is a tasting menu that contrasts flavours, origins, and cultures—a gastronomic experience that has earned a Michelin star for its high quality cooking.

The Team

Behind JAN is a dedicated team led by owner and culinary director Jan Hendrik van der Westhuizen, with chef Teneille Ellis in the kitchen, maître d’hôtel Hakim Ajraibi, and chef sommelier Damien Martel, among others. Together, they ensure that every evening at JAN is, as the restaurant puts it, "purely magical."