Nice, the fifth largest city in France, attracts many people from all over the world, for a multiple reasons. Boasting an international airport 10 minutes away from the city centre, close to 200 hotels, a plethora of museums, its architectural heritage, climate, seafront, festivities and inimitable way of life, Nice is sure to appeal to guests of all kinds. It is a city that is both cosmopolitan and authentic offering a multitude of possibilities of stays to suit all ages and tastes!
The city has also become a hub for research, science and advanced technology thanks to the nearby Sophia-Antipolis Science Park and the Acropolis Convention Centre for hosting diverse functions.
The old city of Nice arcs round inland from "Castle Hill", from the Promenade des Anglais to the old port. Most of the historic quarter, including the famed flower market, is just behind the east end of the beach. Entering the old city, one moves from the open spaces of the Promenade des Anglais into the narrow streets of a traditional north Mediterranean city. As in Italy, the narrow streets are flanked by tall houses, up to five stories high, and painted in warm colours, reds, yellows and ochre. In many places restaurants spill out of the old buildings, their chairs and tables half covering the streets where vehicles could not pass easily even if they were allowed to.
Each day on the Cours Saleya there is the famous flower market where one can also find fruit and vegetables. Each quarter in Nice is alive with markets, boutiques and restaurants making the whole city a lively place to visit.
To the west of the old city is "Castle Hill" - La colline du château, whose former fortress was demolished three hundred years ago. Today Castle Hill is a park filled with luxuriant Mediterranean trees and shrubs, separating the beach to the west from the old port, le vieux port, to the east. The old port is nowadays a yachting marina, where visitors can come and admire the yachts.
The only way to get to know the real Nice is by strolling through the ochre colored streets listening to the "Nicois" speaking their own language (Nissart) and by tasting their savory cooking. One mustn’t miss the onion, anchovy and olive tarts called Pissaladieres, the vegetable and tuna sandwiches known as Pan Bagnat, the Salade Nicoise or the famous Ratatouille (tomatoes eggplant and zucchini squash stew). The main cooking ingredient is olive oil, and many of the dishes are garnished with the succulent little black Nice olives called Caillette.
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