The restaurant Boni and its Turin-born chef Paolo Bonizzoni, very recently crowned with a toque in the Gault Millau guide 2011, invite you on a tasty foray into trans-alpine cuisine. In a setting and ambiance which has been astutely designed, you will enjoy market-inspired dishes prepared with fresh ingredients and a menu that changes daily. There are, of course, absolute musts such as “paglierina” with honey and hazelnuts, “calamari alla plancha”, the morning's catch, fresh pasta (homemade), risotto, tiramisu and panacotta. In the summer season, Paolo creates special dishes for the occasion including fish tartar, fresh ricotta, garlic and chives, wild local fish to share (by order) or pan-fried squid whose secret he refuses to share. At noon, come lunch “à la carte” and in the evenings, choose the formula that suits you best (24 € to 36 €, with three formulas based solely on main courses). Boni, 15 rue Tonduti de l'Escarène, Nice (04 93 62 93 36).
