Monaco, Monaco
Anchoia de
Salty anchovy paste made from anchovies, olive oil, and salt; a Monegasque condiment served with raw vegetables (crudités) as a dip; the local version of the Mediterranean anchovy paste, used across Monegasque cuisine.
western-europe
Monaco
Explore 16 foods connected to Monaco, from everyday staples to rare local specialties.
16 foods7 leading categories1 Essentials guides
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Monaco Essentials
3 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Monaco.
16 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Monaco, Monaco
Barbagiuan
Barbagiuàn
Monaco's national dish — a deep-fried pastry pocket filled with Swiss chard or spinach, ricotta, rice, leeks, onions, and herbs; the name means 'Uncle John' in the Monégasque dialect; traditionally eaten on National Day, 19 November.
Marseille, France
Bouillabaisse
Provencal fish stew from Marseille with saffron, multiple fish varieties, and rouille.
Monaco, Monaco
Brandaminciun
Traditional Monegasque salted cod dish prepared with garlic, olive oil, and cream; often served on Christmas Day; the Monégasque version of brandade de morue, using the local dialect name brandaminciun.
Monaco, Monaco
Easter Chard Pie
Torta Pasqualina
Layered chard pie, the centrepiece dish on Easter day in Monaco; Swiss chard layered with eggs, cheese, and herbs in a pastry crust; a Monegasque Easter tradition listed in Wikipedia's cuisine table.
Provence, France
Fougasse
Provencal flatbread shaped like a leaf, often with olives, sun-dried tomatoes, or herbs.
Monaco, Monaco
Fougasse Monégasque
Fugassa de Munegu
Sweet flatbread enriched with eggs, sugar, butter, and candied orange peel, flavoured with orange blossom and brandy, decorated with nuts, raisins, anise, and red-and-white sugared aniseed in the colours of the Monegasque flag; sometimes regarded as a national dish.
Nice, France
Nicoise Onion Tart
Pissaladière
Nicoise onion tart with anchovies and olives on a bread dough base.
Monaco, Monaco
Oignons Monégasque
Oignons à la monégasque
Small pickling onions sautéed and glazed with wine vinegar, tomato paste, and raisins; a sweet-and-sour appetizer or side dish from Monaco; the vinegar and raisins give a distinctive agrodolce flavour profile from the Italian influence.
Monaco
Pavés du Rocher
Almond and honey confection flavoured with orange, cut into small pavé-shaped pieces.
Provence, France
Ratatouille
Provencal vegetable stew with eggplant, zucchini, peppers, and tomatoes in olive oil.
Nice, France
Socca
Chickpea flour flatbread from Nice, cooked in a wood-fired oven.
Monaco, Monaco
Stocafi
Dried cod (stockfish) reconstituted over several days, then simmered in tomato sauce with black olives, potatoes, onions, garlic, pine nuts, white wine, and cognac; a traditional Monegasque dish eaten every Friday as the dernā lunch, and especially during Lent.
Monaco, Monaco
Swiss Chard Pie
Tourte de blettes
Double-crusted pie filled with Swiss chard, Parmesan cheese, parsley, eggs, onions, and rice; a Monegasque tart that can be sweet or savoury, with pine nuts and raisins in some versions; a specialty using the region's favourite vegetable.
Monaco, Monaco
Tomates à la Monegasque
Tomates à la monégasque
Tomatoes hollowed out and filled with a mixture of tuna, hard-boiled eggs, mayonnaise, mustard, and chives; served cold with lettuce leaves as a summer appetizer or light meal; a refreshing Monegasque dish showcasing Mediterranean ingredients.
Monaco, Monaco
U Pan de Natale
Sweet circular Christmas loaf decorated with four walnuts in the shape of a cross, with sprigs of olive and orange tree placed in the centre; traditionally served during Christmastide in Monaco; a ritual bread tying food to Monegasque religious tradition.