Chez Pipo
Port
Socca, and effectively only socca: a wide chickpea pancake cooked in a wood oven, cut with scissors, eaten with pepper and a beer. The best version in the city.
Local tip: Cash helps and the queue moves faster than it looks. Closed at lunch on some days, which catches people out.
Ask the concierge to book thisOne dish, since 1923, and a queue that agrees with the decision.