Socca: The Soul of Nice in a Slice

If there’s one dish that captures the spirit of Nice — simple, smoky, and full of flavor — it’s socca.Golden and crisp on the edges, soft and creamy inside, this humble chickpea pancake is a true taste of the Côte d’Azur.

A Bit of History

Born from the working-class streets of Old Nice, socca has long been a favorite among locals. Made with just three ingredients — chickpea flour, water, and olive oil — it’s a reflection of Mediterranean simplicity at its best. Legend has it that socca was once cooked on large copper pans right on the port, feeding hungry fishermen as they came back from sea.

Where to Try It

In Nice, socca isn’t just food — it’s a ritual. The most famous spot? Chez Thérésa, where the recipe hasn’t changed in decades. You’ll find locals lining up at the counter, ordering their slice wrapped in paper, sprinkled with pepper, and eaten standing up — just as it should be.Other great spots include Lou Pilha Leva for a more casual street-food vibe and René Socca, perfect for pairing with a glass of rosé on a sunny day.

How to Enjoy It

The trick is to eat socca hot, straight from the wood-fired oven. That charred, smoky flavor is everything. Pair it with a crisp white wine from Bellet or a cold beer, and you’ve got yourself a proper Niçois moment.

Socca, Then and Now

While it remains a beloved street snack, many chefs in Nice are now reimagining socca —

turning it into chips, pizza bases, or elegant canapés. But at its heart, socca stays true to its origins: rustic, nourishing, and made to share.

Pro tip: Next time you’re wandering through Old Nice, follow your nose — that irresistible smell of toasted chickpea and olive oil will lead you straight to the nearest pan of freshly baked socca.

Pro tip: 

Next time you’re wandering through Old Nice, follow your nose — that irresistible smell of toasted chickpea and olive oil will lead you straight to the nearest pan of freshly baked socca.