Local dishes in Monaco
One of the great delights of Monaco holidays is exploring all the culinary options available, with French and Italian cuisines meeting with a touch of Mediterranean flair, along with plenty of international restaurants. Whether dining in high-end restaurants or sampling local snacks, you're in for a gastronomic treat that makes Monaco a top destination for food lovers.
Some typical dishes
Barbagiuan: A must-try Monégasque specialty, these are fried pastries filled with ricotta and Swiss chard, often enjoyed as a starter or a snack.
Pissaladière: Similar to a pizza or tart, this flatbread is topped with onions, olives and anchovies, reflecting the region’s Italian influences.
Street food
Pan Bagnat: This hearty sandwich is a local favourite, filled with ingredients typical of a Salade Niçoise, like tuna, olives and hard-boiled eggs, encapsulating the flavours of the Mediterranean in a bun.
Socca: This simple yet delicious chickpea-flour crêpe is a common street food in Monaco; served hot, it’s crispy on the outside and soft inside.
Fish and seafood dishes
Stocafi: A traditional Monégasque dish prepared with dried cod, stewed with tomatoes, garlic and olives, often served during festive occasions.
Bouillabaisse: While originally from Marseille, this fish stew has found a fond place in Monaco’s culinary scene. It’s made with a variety of local seafood and served with a side of rouille sauce.
Fritto Misto: A delightful mix of fried seafood, commonly found in Monaco’s markets – perfect for a light, flavourful meal by the sea.
Sweets and desserts
Monaco's desserts are often light and sweet, perfect after a lavish meal. Try the Lemon Tarte, a zesty and sweet delight, or the Fougasse Monégasque, a fragrant, orange-flavoured bread sprinkled with nuts and anise seeds – especially popular during the Christmas season.
Local drinks
Rosé wine: The French Riviera is famous for its rosé, and enjoying a glass while overlooking the Mediterranean is quintessentially Monégasque.
Pastis: An anise-flavoured spirit from nearby Provence, enjoyed diluted with water as an aperitif to start an evening meal.