Racines - Bruno Cirino

Racines is a gastronomic, vegetable-focused restaurant in Nice opened in February 2020 as a "tout légumes" table celebrating seasonal, organic vegetables and other produce. It sources from potagers in Èze Village and growers around La Turbie, collaborates with organic farmers and gardeners, and pairs dishes with selections from an exceptional wine cellar of family domaines in La Turbie. The restaurant combines fine-dining technique with a vegetable-first philosophy and is selected by the Michelin Guide; temporarily closed 2 January–2 April 2026. The dining room offers warm, bistro-like decor with Prussian-blue walls, Art Deco notes, 1970s objects and light wood throughout; it sits close to the Halle de la Gare du Sud and the Marché de la Libération in central Nice. Inventive, market-driven vegetable gastronomy: dishes are composed daily from seasonal organic produce and assembled with juices, sauces or broths to highlight each ingredient; the strictly vegetable-led menu and the weekly tasting menu change according to arrivals from the potagers and local producers. Bruno Cirino (Chef) trained with Jo Rostang, Roger Vergé, Jacques Maximin and Alain Ducasse and worked at the Royal Monceau, the Negresco, the Juana and the Château Eza, bringing a high level of classical training to inventive plant-based cuisine. Specialties include compote of eggplants Napoli-style with Datterino tomato water; white autumn morels formed into a quenelle in their jus; vegetables from the garden served like a pot‑au‑feu with pistou; artichoke heart with Comté emulsion; small potato cake with porcini and truffle jus; "Caviar" pepper with mild garlic and mountain potato; delicate citrus tart from the restaurant's garden; arlettes with wild strawberries and sweet potato ice cream.