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Monegasque Food Specialties


Monegasque Food Specialties


Let’s talk about Monegasque food specialties. Like every country, Monaco has its own culinary specialties.

Monegasque gastronomy blends French Provençal, Nice and Italian cuisine. Monegasque cuisine offers a rich diversity of dishes and flavours based essentially on the use of olive oil and condiments but also on vegetables, fish and seafood.


A Barbajuan is a kind of ravioli filled with chard, grated cheese, oil and rice. Barbajuan in Monegasque means “Uncle Jean”.

You can find some in the many “A ROCA” or “COSTA” shops.



It is a dish derived from an Italian recipe called “estocaficada”. It is dried cod rehydrated in olive oil and cooked as a stew with onions, garlic, black olives and small vegetables drizzled with white wine.



A flat biscuit sprinkled with red and white aniseed (representing the colors of the country), hazelnuts and almonds, sprinkled with orange blossom.

It is often served during Christmas periods or for big events.



Is less known than the other deserts but just as good.

It is a sweet tart with almonds, cherry and vanilla flavoring.



Christmas bread or "U Pan de Natale" in Monegasque

“U Pan de Natale” is a small round bread topped with four to seven walnuts arranged in a cross around an olive branch. It is eaten at Christmas time as a symbol of peace and prosperity for families.



The Pissaladière is a culinary speciality of the Niçoise cuisine. It is a delicious onion pie (white pissaladière) with olive and with or without anchovy filling. The Monegasque pissaladière is either an onion or tomato pie (red pissaladière).

It is eaten hot or cold.



Socca is a traditional culinary speciality of Nice cuisine, made from chickpea flour and olive oil, cooked and baked in a wood-fired oven, eaten particularly in Nice, Menton and Monaco.

You can find Socca and Pissaladière at “Chez Roger” in the indoor market of La Condamine.