TINTARI ION

ONICE was an exceptional dining experience from start to finish. The atmosphere is intimate, elegant, and beautifully calm, with warm lighting and thoughtful details that make the evening feel special. Every course was presented with creativity and precision, and the flavors were refined, balanced, and memorable. The small bites at the beginning were delicate and beautifully served, setting the tone for the rest of the meal. Each dish felt seasonal, fresh, and carefully crafted, with a perfect mix of textures and flavors. The plating was minimal yet stunning, and the champagne complemented the food wonderfully. The service was professional, welcoming, and attentive without being intrusive. ONICE is the kind of restaurant where you can truly enjoy the artistry of the cuisine and the peaceful atmosphere. A wonderful Michelin-level experience and definitely a place I would recommend for a special evening in Nice.

Very cozy atmosphere and staffs were very attentive all the time during the dinner. The compositions of the tasting menu and the creativeness/qualities of each dishes are excellent. Highly recommended among the Michelin starred restaurants in Nice.

I was in Nice after finishing a cycling holiday from the English Channel to the Mediterranean. My partner and I decided to treat ourselves to a dinner out at Onice. We’ve only dined at one other Michelin restaurant in Toronto so weren’t sure exactly what to expect. From start to finish the experience was amazing! The staff were so attentive and knowledgeable and the food was…indescribably good. Like nothing I’ve eaten before. The kitchen, which you can see from the dining area was immaculate and you can tell everyone there has a passion for their work. Amazing experience, thank you to the Onice staff!!

The food is naturally light and refined. I especially loved the lemon notes and the cappelletti. The service was warm, friendly, and professional. A special mention to the complimentary amuse-bouches and the sweets at the end — candies and chocolates that made the experience truly memorable.

We had a great anniversary dinner here. The service was super, the atmosphere, even in the cellar, was wonderful. And the food… we enjoyed every dish - and had conversations about what each of us liked and didn’t like in each course. The wine recommendations were spot on. I am very happy we came here!

ONICE left us speechless, no words to describe as the menu has their own universe. It’s calm, it’s pure, it’s creative beauty of an upmost insight into the culinary mastery, an outcome both singular yet in total harmony with the region. We went twice in a week only because our limit time in the city didn’t allow more visits.

The food was well prepared and our main server was attentive. However, there were a few moments that took away from the dining experience. It seems that all the asian clients were sitting in the basement; we were shown the lamb but told “oh, but you will not be having this” when we have indeed select to have it; and rushed when discussing the wine list. Not what I have come to expect from Michelin restaurants.

This was my fourth visit since the restaurant opened, but it had been over a year since the last time. Please allow me to vent a little about our dining experience this time — compared to before, especially when it first opened, the ingredient selection, portion sizes, and overall quality of each dish have clearly declined. We ordered the five-course tasting menu. We're all small-appetite girls, but honestly, don’t go for the five courses — you’ll leave hungry. And I didn’t want to rely on the madeleine at the end just to fill up. The amuse-bouche was nice. The first course — toro méditerranéenne and salmon roe served on sweet bread. The ikejime tuna truly has no fishy smell, but if I were the chef, I would focus on the portion size, ingredient pairing, and the sauce, rather than serving it with a piece of sweet bread. It was barely bigger than a bite-sized appetizer. The second course — green beans and two shelled mussels — came with a saffron-heavy sauce that was extremely salty (you’d need to order wine just to balance it out). The third course featured calamarized red onions from Menton (I admit I only knew the area for its lemons), paired with comté cheese and mushroom purée. At that moment, I was really craving a piece of fish or meat,not another nightmarish onion. It seems the chef has a particular fondness for onions. This dish has been on the menu since the restaurant opened, with only its appearance changing over time. Then came a Prosecco sorbet — refreshing, yes. And finally, the dessert: apricots from Provence. Not sweet, but also not a wow. As a Michelin one-star restaurant, they now have a sommelier and more staff for table service, which does make things quicker and more attentive. But I actually preferred it back when there were just two servers , it felt more relaxed and informal, and there weren’t people constantly hovering around while you ate. The door next to our table, marked private, was very busy. The meal ( including 1 glass of champagne an