Peixes

Peixes (Portuguese for fish, pronounced 'pesh') has revolutionised the Nice scene with a simple, unapologetic concept: no reservations, ultra-fresh seafood worked primarily raw or marinated, and a pronounced South American influence (ceviches, tatakis, tartares). Founded in 2015 under the impetus of chef Armand Crespo (already behind Bar des Oiseaux and Bistrot d'Antoine), Peixes offers lively, acidic, colourful and generous cuisine.

The concept has since expanded: two Nice locations coexist — Peixes Opéra (4 rue Jacques Médecin, in a small blue and white tiled room opposite the Opéra) and Peixes Bonaparte (5 rue Bonaparte, in the Garibaldi district, with a large terrace).
Both locations share the same philosophy: the open kitchen allows you to watch the brigade prepare to order, dishes arrive quickly, flavours are frank and immediate.
The menu turns with the tides and daily catch.

The Michelin Guide distinguished both locations in its 2025 edition, highlighting sourcing quality and creativity of preparations.
Gault & Millau awarded 11/20 for Bonaparte. Value for money is generally considered one of Nice's best for such refined cuisine.

Menu & Specialities

Tapas starters (€6–12): Sea bream ceviche with lime and leche de tigre, bluefin tuna tartare with ginger, marinated sea bass sashimi in olive oil, fine de claire oysters.
Main courses (€16–28): Grilled octopus with hill vegetables, prawn pad Thai, whole fresh fish of the day.
Grand sharing tasting platter: €55.
Average spend: €20–40 per person.

Atmosphere

Lively, relaxed and cosmopolitan. The Bonaparte terrace fills up from noon and can be stormed in fine weather — arrive at opening or be ready to wait. At Opéra, the atmosphere is more intimate with the small room. Non-stop service from noon to midnight depending on location — a rarity in Nice at this quality level.

Visitor reviews

Highlights: Peixes has become one of Nice's go-to addresses for fish and seafood lovers. The point that comes up most consistently across reviews in every language is the freshness of the produce. Oysters, mussels, ceviches and tartares are described as clean, vibrant and precisely prepared. The scallop ceviche is singled out repeatedly as a revelation: an unusual preparation that surprises even guests familiar with the format. Many visitors also highlight the creativity of the menu, which blends seafood with South American influences and Asian touches to produce original dishes without tipping into gratuitous fusion. The fish sausage, the tuna tartare with wakame and wasabi, the mussel casserole with saffron and the octopus carpaccio come up regularly as standout dishes. The value for money is another strong theme in the reviews. The lunch menu at €22, with starter, main and dessert, is consistently described as remarkable for the quality of cooking on offer. Several guests mention returning two or three times in the same trip, a hard signal to overlook. The team is described as young, welcoming and full of energy. Service is often called fast and efficient, with staff who create a relaxed atmosphere without letting standards slip. The open kitchen is appreciated: it makes the team's work visible and reinforces the sense of care and transparency in the preparations.

Areas for improvement: Portion size is the most consistently raised point in more nuanced reviews. Several guests find the plates generous in flavour but light in volume, particularly on the five-course menu. The recurring recommendation: order side dishes or go for the seven-course option to leave properly satisfied. The restaurant's layout is also worth knowing about. The interior is small and tables sit close together. In peak season, the atmosphere is lively and can get noisy. The heated terrace offers more space and more comfort. With no reservation system in place, a wait of 15 to 20 minutes is common at busy times, especially in the evening. It is not a dealbreaker, but arriving a little early or being ready for a short wait on the pavement is sensible.

Overall impression: Peixes delivers on the promise of its name. Fresh, creative, well-executed seafood cooking in a contemporary setting without pretension, a short walk from the Old Town. It is not a gastronomic restaurant in the classical sense, but it is a place with a clear identity, a team that works hard and produce that speaks for itself. For a lunch or dinner built around fish, with real energy in the room, it is one of the reliable choices in Nice.