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The cuisine of Monaco

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The foods of Monaco
Monaco boasts a cuisine all its own: a flavorful fusion of southern French (especially Provençal and Niçoise) and Italian. The Mediterranean Sea also has a strong influence on Monaco’s palate, offering a variety of fish.

For traditional Monégasque dishes, those “in-the-know” choose restaurants located in Monaco’s Old Town near the Prince’s Palace: Castleroc – a firm favorite of locals and visitors for traditional fare or the hip and cosy restaurant La Montgolfière, Henri Geraci.
Tempting examples of Monégasque cuisine.
Barbajuan, a crisp, baked or fried puff pastry treat filled with Swiss chard, ricotta, leeks, garlic and herbs, usually served as an appetizer; .
Fougasse a small, sweet bread flavoured with oranges and decorated with nuts, raisins and anise can usually be found in the local bakeries; .
Swiss Chard Pie two layers of pastry filled with a mixture of Swiss chard blette, parmesan cheese, parsley, eggs, onions, and rice; .
Pissaladière originally from Nice, the Monégasque version is a pie topped with onions, tomatoes and olives; .
Socca a thin pancake made from chick-pea flour and olive oil usually sold by street vendors and best eaten while hot; .
Stocafi a dish of dried cod, stewed in tomato sauce and flavored with black olives and small vegetables is a local delicacy; .
Stuffed Zucchini Flowers, Truffle and Foie Gras Torte and Provençal-style Artichokes braised in wine with olive oil are other Monégasque favourites.
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The style of cooking is influenced by:
Monaco
France
Italy
Mediterranean

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