JAN sits at 12 Rue Lascaris, steps from Nice's Port Lympia — in a deep-blue 18th-century townhouse with candles, Provence flowers and well-spaced tables. The restaurant holds one Michelin star and links the Riviera to chef Jan Hendrik van der Westhuizen's South African memory. In 2026 the tasting menu still stitches local ingredients — Mediterranean fish, AOP olive oil, hillside herbs — with references to the Karoo (Mosbolletjie bread, revisited bobotie, rooibos tea). Dinner includes a course at MARIA, across the street. Book exclusively online; in summer tables disappear 2–3 months ahead. Lunch from about €45. Combine a morning on the Promenade des Anglais and Cours Saleya for socca before dinner.
Jan Hendrik van der Westhuizen
Chef Jan Hendrik van der Westhuizen grew up in the arid Karoo region of South Africa and arrived in Nice after visual arts and food journalism. He was the first African chef with a Michelin star and uses the kitchen to tell childhood memories with Provence ingredients — without folklore or easy exoticism. The dining room reflects that curated aesthetic: selected tableware, fresh flowers, low lighting, attentive but relaxed service. Van der Westhuizen also runs restaurants in South Africa and produces food content, but JAN in Nice remains where the fusion of two worlds is most refined.
What to order
The tasting menu changes with the season and local supply. Lunch offers a shorter executive option; the full dinner experience includes the passage to MARIA for cheese and dessert. State dietary restrictions when booking online — the kitchen adapts with advance notice.
Some dishes appear regularly and are worth ordering if on the day's menu:
Mosbolletjie — sweet bread fermented with grape must and anise, served warm with butter and biltong powder. Opens the meal crossing sweet and savoury — a direct reference to South African grape bread tradition.
Bobotie Reinterpreted — refined version of South Africa's national dish: Provence lamb, mild spices, dried fruit and goat's-milk cream. Creamy top, aromatic base — memory translated through French technique.
Onion Soup and Rooibos Tea — classic French onion soup enriched with rooibos infusion, served with melted Gruyère crostini. A symbolic bridge between bourgeois Parisian cooking and an emblematic South African ingredient.
Poisson du Jour — Mediterranean fish with light sauce, Provence vegetables and hillside herbs. Depends on what arrived from the port that morning — ask your waiter what is freshest.
Beyond these, the menu brings seasonal starters (asparagus in spring, figs in summer), meat when locally available and desserts mixing European chocolate with tropical fruit. Pairings include rare South African labels in Europe and Provence whites — ask for a cross-regional suggestion.
Practical information
| Item | Practical information (2026) |
|---|---|
| Address | 12 Rue Lascaris, 06300 Nice, France (Port of Nice area). |
| How to get there | Take tram Line L2 to Port Lympia. The restaurant is a 3-minute flat walk from the historic port. |
| Opening hours | Tuesday to Saturday. Lunch 12:00–14:00; dinner 19:00–21:30. Closed Sunday and Monday. Check seasonal January closures. |
| Average price | Executive lunch: €45–€65. Dinner tasting menus: €140–€210 per person. Wine pairing (France and South Africa) available. |
| How to book | Book via the official site janhendrik.com. For Riviera high season (June–August), reserve 2–3 months ahead. |
Practical tips
Dinner includes the passage to MARIA — worth knowing before you book:
MARIA space: During one course, staff invite guests to cross the street to a restored townhouse for French cheeses and South African sweets with dessert wines. Not mandatory — guests with mobility limits receive everything at the original table.
Dress code: Elegant Riviera casual. Linen, light blazer, flowing dress — avoid shorts and flip-flops.
Wines: The list includes South African labels rare in Europe. Ask for cross-pairing with Provence whites.
Route tip: Combine the Promenade des Anglais in the morning and Cours Saleya for a light lunch before dinner.
Frequently asked questions
1. Is the crossing to MARIA mandatory?
No. It is part of the experience, but you can stay in the main dining room — staff adapt cheese and dessert service.
2. Are dietary restrictions accommodated?
Yes, state them when booking online. Serious allergies and vegetarian diets need advance notice for the kitchen to prepare.
3. How to book in summer?
June to August tables go fast. Reserve 2–3 months ahead, especially weekends.
Combine with guides on this site
To keep exploring on this site, these guides pair well with this article: Promenade des Anglais, Cours Saleya and Ibis Styles Nice Centre Port.
Editorial note: prices, opening hours and booking conditions in this guide are references checked against official and institutional sources in July 2026. Confirm on the official website before your visit, as details may change.