Casbah sur Nice

21/06/2026: Very warm welcome, the pan bagnat was very good, and the chard tart was also excellent. We'll be back!

15/06/2026: A small thank you to this Nice institution that has mastered the pan bagnat (albeit with a touch of oil, of course), from a Niçois who grew up with its unique aromas and taste. Now, it's the little boy in me who thanks you for making my eyes light up in front of that metallic crushed ice machine that fascinated me. Thank you for undoubtedly contributing to my potential future diabetes by delighting my childhood taste buds with the many and varied syrups that I sometimes tasted for the first time in my life. Thank you for the peach syrup. Thank you for making me spend the two euros from the tooth fairy on a gratta keka on Saturday afternoons. Thank you for making me say a thousand times to my father, "The gratta keka is cold." Thank you for the drops of icy water that ran down the glass and splashed onto my burning feet along Boulevard Franck-Pilatte. Thank you for letting me play football on the Corsica Ferries departure ramp, with that little hut, the large pine tree sheltering it, and the sound of the ferries' horns announcing their slow departure as my backdrop. Thank you for giving me, now an adult, the reflex to get a scratch and relive all those memories. Thank you for everything and for the resilience to the cold that I developed, thanks to my time with you.