La Cantine de Lulu  

Lucien Brych is faithful to his origins (half Czech, half Niçois) and his self-taught cuisine springs from his memories - now in a renovated setting. Zucchini flower beignets; chickpea pot-au-feu; daube with cèpes and "merda de can," veal sauteed with olives; stuffed calamari and sardines; aioli or stockfish on certain Fridays; bouillabaisse by order... there is joy in it all. Dessert, Nice again with blette tourtes - or fruit pies, crumble. A likeable wine cellar where the local vintages defy some Bourgognes and Bordeaux. Striking "home cooking" that won't make your wallet wail.