A wave of new dining and hotel openings reshapes Nice's summer table

Nice's dining scene is entering the summer of 2026 with fresh energy, as a series of new restaurant and hotel projects opens across the city. The activity reflects a broader confidence in Nice as a year-round destination rather than a purely seasonal one, with operators investing in the kind of addresses that draw both residents and visitors.

Among the notable arrivals, the group Solestia has opened a restaurant, Sacha, alongside a new hotel, the Hotel Posidonia, adding to the city's growing stock of destination dining rooms. Elsewhere, the kitchen of the table known as 1604, at the Hotel du Couvent, has passed to chef Endy Le Page, one of several changes at the top of Nice's culinary establishments this year.

Heritage settings, new kitchens

Part of what makes these openings distinctive is their settings. The Hotel du Couvent, a restored former convent in the hills of Vieux Nice, is among the most talked-about heritage hospitality projects on the Riviera, blending historic architecture with contemporary dining and wellbeing. Placing an ambitious kitchen inside such a building reflects a wider trend across Nice, where operators are increasingly pairing food with a strong sense of place.

The momentum is not limited to fine dining. The city's more casual institutions continue to earn recognition too: the pizzeria Les Amoureux, a long-standing favourite run by Ivan Pasquariello, has again been singled out for the quality of its Neapolitan-style pizza, a reminder that Nice's food culture spans everything from market snacks to white-tablecloth rooms.

A city investing in its table

Taken together, the openings point to a city that continues to invest in its culinary reputation. For visitors, the practical upshot is more choice than ever, across a range of budgets and styles, from the old town's trattorias and pizzerias to the restored landmark hotels climbing the hillsides.

As always, opening dates, menus and booking arrangements evolve through the season, and diners are advised to reserve ahead at the most sought-after new addresses. But the direction of travel is clear: Nice's table is expanding, and the summer of 2026 is a good moment to explore it.

As plans develop, readers should check the relevant organiser, transport authority or professional service for the latest practical details. Local conditions can change, and a current notice is more useful than relying on an old timetable, listing or general guide. That small habit keeps a Nice day flexible while respecting the specific information attached to each place and activity.