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Barbajuan <\/em>– Monaco’s national dish.<\/p>","heroImage3Caption":"A Roca\u2019s pan bagnat<\/i>.","useTopAdZone":false,"articleImage3ContentAsset":"016cf99c-8923-4adc-95b4-06dd1aae2655/articleImage3","identifier":"016cf99c-8923-4adc-95b4-06dd1aae2655","heroImage3PhotoCredit":"Clara Tuma","publishUserName":"system user system user","articleImage2ContentAsset":"016cf99c-8923-4adc-95b4-06dd1aae2655/articleImage2","publishUser":"system","articleImage4ContentAsset":"016cf99c-8923-4adc-95b4-06dd1aae2655/articleImage4","tags":"|europe|monaco|monte-carlo,fine dining,food markets,local food,restaurants & bars,tea & coffee","articleImage4MetaData":{"modDate":1718390956215,"sha256":"5488f262c1798f5ee46126f4497789fe145ae6588fddb3e2d65b3a7a46d4b4a5","length":769477,"title":"nd20_TBL_Casino_View_R1-body.jpg","editableAsText":false,"version":20220201,"isImage":true,"fileSize":769477,"name":"nd20_TBL_Casino_View_R1-body.jpg","width":760,"contentType":"image/jpeg","height":1140},"folder":"SYSTEM_FOLDER","productImage3Title":"Monte-Carlo Beach","hasTitleImage":true,"sortOrder":0,"heroImage2PhotoCredit":"Clara Tuma","productImage3MetaData":{"modDate":1604337261000,"sha256":"2bfd6c1b05055d98a23ab9efc84a4bb672e03f0e9710014cd3731eb9bce5248d","length":46571,"title":"MonteCarloBeach.jpg","editableAsText":false,"version":20220201,"isImage":true,"fileSize":46571,"name":"MonteCarloBeach.jpg","width":500,"contentType":"image/jpeg","height":332},"advisorTipAttribution":"Eva Klejmova","isSponsoredContent":"0","articleImage1":"/dA/016cf99c-8923-4adc-95b4-06dd1aae2655/articleImage1/MonacoCuisine_MarcheCodamine.jpg","articleImage2":"/dA/016cf99c-8923-4adc-95b4-06dd1aae2655/articleImage2/MonacoCuisine_Pissaladiere.jpg","hostName":"consumer.virtuoso.com","articleImage3":"/dA/016cf99c-8923-4adc-95b4-06dd1aae2655/articleImage3/MonacoCuisine_Castelroc.jpg","articleImage4":"/dA/016cf99c-8923-4adc-95b4-06dd1aae2655/articleImage4/nd20_TBL_Casino_View_R1-body.jpg","heroImage2MetaData":{"modDate":1604336416000,"sha256":"91ca24d209d067312e657dd1cfa448976874a0086a0585dd66f12d4d33dfc3f8","length":78004,"title":"MonacoCuisine_hero2.jpg","editableAsText":false,"version":20220201,"isImage":true,"fileSize":78004,"name":"MonacoCuisine_hero2.jpg","width":390,"contentType":"image/jpeg","height":546},"articleUrl":"monacos-soulful-native-cuisine-is-worth-the-trip","productImage3Text":"

Located away from Monaco’s hustle and open seasonally from March through September, the 40-room Monte-Carlo Beach<\/a> sits on its own bay with an Olympic-size, heated-seawater pool; seaside tents; a floating deck for sunning; and all-organic cuisine at one-Michelin-starred Elsa. Virtuoso travelers receive breakfast daily and a $100 dining credit.<\/em><\/p>","archived":false,"productHeaderText":"Hotels We Love in Monaco","productImage2Version":"/dA/7a67711f-9155-4989-85ee-6d4304bd62fb/productImage2/deParias.jpg","productImage3Version":"/dA/7a67711f-9155-4989-85ee-6d4304bd62fb/productImage3/MonteCarloBeach.jpg","categories":[{"category-food-wine":"Food & Wine"}],"articleImage1ContentAsset":"016cf99c-8923-4adc-95b4-06dd1aae2655/articleImage1","headline":"Monaco\u2019s Soulful Native Cuisine Is Worth the Trip","articleImage1Info":"{\"orientation\":\"v\",\"photoCredit\":\"Clara Tuma\"}","productImage1Title":"Hôtel Métropole Monte-Carlo","productImage4Title":"Hôtel Hermitage Monte-Carlo","advisorTipText":"

“Make reservations at Le Cabanon, a rustic-chic outdoor restaurant that’s an easy walk from the city on the Cap-d’Ail peninsula. The menu is simple but delicious, and it’s surrounded by mulberry trees, whose fruit they use in summer cocktails. There’s also a pétanque<\/em> court and playground for kids.”<\/p>","url":"/content.9444d113-8670-48cd-a4cd-27a7b7a0cd93","hasLiveVersion":true,"previewImageVersion":"/dA/7a67711f-9155-4989-85ee-6d4304bd62fb/previewImage/MonacoCuisine_preview.jpg","articleImage1MetaData":{"modDate":1604336642000,"sha256":"97ead5951dd31de1dd145177a7a735b55995b2ebbf38f86f1f57f0b1114e89cd","length":377541,"title":"MonacoCuisine_MarcheCodamine.jpg","editableAsText":false,"version":20220201,"isImage":true,"fileSize":377541,"name":"MonacoCuisine_MarcheCodamine.jpg","width":760,"contentType":"image/jpeg","height":1140},"articleDate":"This article was updated on July 12, 2024.","heroImage1CropFocus":"center","heroImage3":"/dA/016cf99c-8923-4adc-95b4-06dd1aae2655/heroImage3/MonacoCuisine_hero3.jpg","articleImage3Info":"{\"orientation\":\"v\",\"photoCredit\":\"Clara Tuma\"}","heroImage1":"/dA/016cf99c-8923-4adc-95b4-06dd1aae2655/heroImage1/MonacoCuisine_hero1.jpg","heroImage2":"/dA/016cf99c-8923-4adc-95b4-06dd1aae2655/heroImage2/MonacoCuisine_hero2.jpg","heroImage1PhotoCredit":"Clara Tuma","heroImage1AltText":"Barbajuan \u2013 Monaco\u2019s national food.","heroImage1ContentAsset":"016cf99c-8923-4adc-95b4-06dd1aae2655/heroImage1","heroImage2ContentAsset":"016cf99c-8923-4adc-95b4-06dd1aae2655/heroImage2","articleImage1Version":"/dA/7a67711f-9155-4989-85ee-6d4304bd62fb/articleImage1/MonacoCuisine_MarcheCodamine.jpg","articleImage2Version":"/dA/7a67711f-9155-4989-85ee-6d4304bd62fb/articleImage2/MonacoCuisine_Pissaladiere.jpg","heroImage3ContentAsset":"016cf99c-8923-4adc-95b4-06dd1aae2655/heroImage3","productImage2MetaData":{"modDate":1604337268000,"sha256":"fe5edb6f108bd9e8e7c594f327b2a43b3ec0e70a2290f4febeb1e3a78ceef359","length":37569,"title":"deParias.jpg","editableAsText":false,"version":20220201,"isImage":true,"fileSize":37569,"name":"deParias.jpg","width":500,"contentType":"image/jpeg","height":333},"subhead":"Skip the celebrity chefs for a taste of the principality\u2019s best down-home dishes.","productImage4ContentAsset":"016cf99c-8923-4adc-95b4-06dd1aae2655/productImage4","articleText5":"

Fougasse<\/em> bread is flavored with orange-blossom water and decorated with aniseed, hazelnuts, and almonds. Try it at:<\/strong> L’Épi d’Or, whose fougasses<\/em> are some of the most highly regarded among the principality’s many traditional boulangeries selling the sweet treat.<\/p>\n

One of the world’s most famous desserts, crêpes suzette are flambéed tableside with sugar, butter, lemon and orange juices, and Grand Marnier. According to local legend, the dish was born at Monte-Carlo’s Café de Paris<\/a>, prepared for the visiting Prince of Wales (the future King Edward VII) and named for a woman in his party. Try it at:<\/strong> Café de Paris, of course, whose highly sought terrace tables face the famous casino.<\/p>\n

<\/p>\n

This article originally appeared in the November/December 2020 issue of <\/span><\/em>Virtuoso Life<\/u><\/a><\/span> (U.S./Canada edition).<\/span><\/em><\/p>","heroImage2AltText":"Port Hercules marina in Monaco","heroImage3AltText":"A pan bagnat sandwich at A Roca in Monaco","metaDescription":"Head to these Monaco restaurants for a taste of the principality\u2019s finest down-home dishes.","articleText3":"

Monaco’s version of pissaladière<\/em>, a savory, pizzalike tart from Liguria, comes two ways – rouge with tomatoes or blanche with onions. Generally served as appetizers, they’re both garnished with black olives and anchovies. Try it at:<\/strong> The small, one-Michelin-starred La Montgolfière<\/a>, hidden away atop the Rock of Monaco in Old Town.<\/p>","metaHeadline":"Some of the Best Restaurants in Monaco Celebrate the Country\u2019s Local Cuisine","articleText4":"

Estocafic<\/em> (“stock fish”) is a delicious salt-cod stew with plenty of tomatoes and onions. Try it at:<\/strong> Castelroc<\/a>, across from the palace. Opened in 1953, it serves what many locals deem the principality’s finest Monégasque classics.<\/p>\n

Sold by street vendors from giant round pans, pancake-thin socca<\/em> is made from chickpea flour, water, and olive oil, and served with salt and pepper to sprinkle on top. (It’s also a favorite street food in Nice.) Try it at:<\/strong> Chez Roger, a simple and always popular stand in Marché de la Condamine.<\/p>\n

Round buns filled with tomatoes, onions, black olives, hard-boiled eggs, and unsalted anchovies or tuna, pan <\/em>bagnat<\/em> (“wet bread”) evolved as a snack for fishermen and morning market workers. It takes its name from the heavy drizzle of olive oil that crowns it. Try it at:<\/strong> A Roca<\/a>, which makes a superb version. Access the restaurant by passing through the produce stalls along the outside of Marché de la Condamine and then heading inside the market.<\/p>","productImage3ContentAsset":"016cf99c-8923-4adc-95b4-06dd1aae2655/productImage3","articleText1":"

Though it’s only about half the size of Manhattan’s Central Park, Monaco<\/a> – the Riviera byword for beauty, glamour, and extravagance – is exceptionally global. The world’s second-smallest country (and second most densely populated) counts 38,000 residents in its enclave: 9,000 native Monégasque citizens and the remainder from 139 different nations. Dining here reflects this cosmopolitan character, with global cuisine, seafood towers, and fine-dining establishments from chefs such as Alain Ducasse and the late Joël Robuchon that have earned it among the most Michelin stars per square foot of any place in the world.<\/p>\n

But traditional Monégasque cuisine is a refreshingly simple and soulful riff on Niçoise and Ligurian staples. (Nice lies a dozen miles to the west, and even via the winding coastal road, the Italian border is less than ten miles to the east). Or rather, it’s a humbler version of those cuisines: “Dry, poor, and with strong flavors,” is how a local once described it to me.<\/p>\n

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