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.