What to Eat in Monaco
A curated foodie guide to Monégasque cuisine: crispy barbajuans, slow-simmered stocafi, bitter orange liqueur, and market gems.

[ ] Try barbajuan
    The national pastry of Monaco: a crisp, deep-fried turnover stuffed with Swiss chard, ricotta, leeks, and herbs. Pick them up fresh and hot from morning stalls at Marché de la Condamine.
[ ] Taste traditional stocafi
    A rich stew made of reconstituted dried stockfish simmered with tomatoes, garlic, white wine, potatoes, and Taggiasca olives. Traditionally served in Monaco-Ville bistros on Thursdays and Fridays.
[ ] Try brandamincium
    An old Monégasque staple of salt cod whipped into a rich spread with potatoes, olive oil, garlic, and sometimes tender chard. It is lighter than the Provencal brandade and scented with wild marjoram.
[ ] Sample oysters in Fontvieille Port
    Plump oysters refined directly on the pier of Port de Fontvieille in deep Mediterranean waters. Savour them chilled on a wooden dockside platter with lemon, rye bread, and salted butter.
[ ] Snack on warm pissaladière
    A thick bread-dough tart blanketed with slowly caramelized sweet onions, salty anchovy fillets, and tiny black caillette olives. Grab a warm square at market bakeries for an easy lunch.
[ ] Order piping hot socca
    A thin, crispy-edged crêpe made of chickpea flour, water, and olive oil, blistered over wood fire on heavy copper pans. Eat it straight from the paper wrapper dusted with cracked black pepper.
[ ] Try Monégasque petits farcis
    Round courgettes, tomatoes, peppers, and onions stuffed with minced veal, rice, Swiss chard leaves, and parmesan. Baked until charred at the edges and served warm or at room temperature.
[ ] Taste savoury Swiss chard pie
    A golden enclosed pie filled with tender Swiss chard greens, fresh ricotta, toasted pine nuts, and sharp mountain cheese. Locals grab a slice for a light, wholesome mid-morning lunch.
[ ] Grab an authentic pan bagnat
    A crusty round loaf filled with tuna, hard-boiled eggs, raw veggies, and black olives, drenched in local olive oil. The premier grab-and-go lunch for an afternoon in the Saint-Martin gardens.
[ ] Order artichokes à la barigoule
    Tender young purple Riviera artichokes braised in white wine, olive oil, baby carrots, shallots, and fresh thyme. A delicate springtime plate highlighting the subtle sweetness of Mediterranean produce.
[ ] Savour rockfish soup with rouille
    A velvety, amber fish broth brewed from rocky Mediterranean seabed fish, simmered with saffron, tomatoes, and fennel. Served with garlic croutons, pungent rouille emulsion, and grated cheese.
[ ] Eat beef daube with house-made gnocchi
    Beef braised overnight in deep red wine, orange peel, cinnamon, and root vegetables until meltingly soft. Traditional Monégasque eateries always spoon the rich stew over fresh potato gnocchi.
[ ] Try sweet Monégasque fougasse
    A flat sweet brioche scented with orange blossom water and aniseed, studded with red and white sugar-coated almonds. This patriotic pastry represents the national colors of the Principality.
[ ] Taste Pavé de Monaco chocolates
    Square chocolate praline confections created by local chocolatiers to celebrate the wedding of Prince Rainier III and Grace Kelly. Rich roasted hazelnuts and almonds enrobed in dark chocolate.
[ ] Taste sweet Swiss chard tart
    An iconic dessert marrying tender green chard leaves with rum-soaked raisins, sliced apples, and pine nuts under icing sugar. The earthy vegetable notes turn surprisingly sweet and herbal.
[ ] Enjoy a slice of galapian
    A light almond-flour cake baked inside a delicate shortcrust shell, studded with candied melon and sour cherries. Created along the coast as a fragrant, fruity alternative to heavy cream cakes.
[ ] Cool down with Riviera citronnade
    Freshly squeezed juice from fragrant Riviera lemons blended with spring water, raw sugar, and bruised mint. Served over crushed ice at portside terrace cafés throughout the warm summer months.
[ ] Order a morning café noisette
    A shot of bold espresso stained with just a drop of hot frothed milk, giving it a rich hazelnut hue. Locals drink it standing up at the bar counter in Marché de la Condamine before work.
[ ] Sip L'Orangerie liqueur
    Monaco's premier craft liqueur distilled from the peel of bitter bigarade oranges lining the streets of the principality. It offers a sophisticated balance of crisp citrus zest and aromatic sweetness.
[ ] Taste freshly brewed Bière de Monaco
    Fresh organic craft beer brewed on the edge of Port Hercule using certified organic malts. Grab a pint of unfiltered amber or white ale during happy hour while watching yachts maneuver.
[ ] Order a classic Monaco cocktail
    A ubiquitous Riviera bistro cooler blending crisp blond lager, sparkling lemonade, and a dash of sweet grenadine syrup. Light, slightly sweet, and immensely refreshing on hot Mediterranean afternoons.

Checklist from Unload: https://unloads.me/c/food-monaco