Apopino

Apopino is a bistronomic restaurant in Nice with a modern Mediterranean approach. The restaurant has been selected by the Michelin Guide and covered in the French press, including commentary by François Simon. Its uniqueness stems from a mix of sincere Italian gourmandise, modern bistronomy techniques and a compact, intimate setting in the heart of Nice. The dining room is intimate and bistronomic, described as charming and presented as a cosy, small-scale space rather than a large formal hall. Service is often described as unusually warm and attentive, complementing the approachable yet refined cuisine. The menu blends sentimental, generous Italian flavours with Provençal and broader Mediterranean notes and reflects clear Italian roots with Piedmontese accents. The cuisine is executed in a bistronomic style that balances generosity and refinement, focusing on classic Mediterranean and Italian preparations presented with contemporary technique. Jacopo Brunero left finance to train at École Ritz-Escoffier and Institut Paul Bocuse and worked under Meilleur Ouvrier de France Franck Ferigutti before opening Apopino; he leads the kitchen. Specialties include tartare of mozzarella di bufala, stuffed beef cheek, vitello tonnato, sea bream (daurade) and a gianduja-and-hazelnut chocolate millefeuille.