Lush and stunning decoration, playful order terminals, themed kiosks where the cooks simmer grilled meats, mezes, fried foods, tapas, salads, paellas… by the minute, seats aplenty inside and out. And all that for a single restaurant, a single operator: Mediterraneo, belonging to Iera, an Italian group that has taken over the management of Gare du Sud.
This gourmet hall of the Liberation, redesigned, reopened exactly a month ago following many disappointments (1) and on which, despite the air conditioning – which is finally blowing – the sun seems to shine.
Julien Oheix, one of the partners says: “Every morning, Nicole comes to the hall between 8:30 and 9 a.m., to drink her coffee and read her newspaper. This is the kind of relationship we want.”
Loyalty to this huge bubble, designed more as a place to live than as an XXL manger.
A site more designed to become a place of life dedicated to the people of Nice and passing customers.Photo Frantz Bouton / Nice Matin.
In the evening, music!
For a month, things have been falling into place. First by opening only in the evening, then, for three weeks, all day, from 8 a.m. to 11 p.m.
In what used to be a station, on average “2,000 customers a day. Mostly from Nice, people from the neighborhood, where we want to register, but also tourists. Currently, it’s quieter during the day, but in the evening, it works very well with musical entertainment varied and traveling groups”.
Around a long, heavy slab of wood held in place by swing-style ropes, a group of young Viennese quench their thirst.
Do they like the concept? “Yes, especially the architecture and the decoration, but we thought it was more traditional as a service.”
These young Viennese particularly appreciated the architecture of the site.Frantz Bouton / Nice Matin.
Break the refectory effect
All is said. First, the atmosphere. Unrolled by Florent Troïlo, director in charge of the overall coordination of the hall: “We wanted to be in the Mediterranean, but an authentic Mediterranean: Greek, Spanish hinterland… We know we are in the South.”
We settle where we want: ground floor, floor, terraces. There is no shortage of seats: 750 inside, close to 400 outside. A lot of effort on the layout of the seats: larger spaces, others smaller, like private lounges, especially upstairs. “We wanted to break the refectory effect with nice, cozy corners but also for sharing with tables accommodating up to 10 people.”
The accesses? By the forecourt of the Raoul-Mille library, by the side (cinema side), by the original Italian restaurant, which has not moved and which belongs to the group.
Then, you place your own order at the terminals and pick up your tray at the various culinary kiosks. (read elsewhere)but for refractories, “a small restaurant not yet baptized, with terrace, where we serve at the table, has been set up. This gives us 2 types of offers to meet everyone’s desires”.
From left to right, Julien Roy, brand ambassador, Florent Troïlo, director in charge of the overall coordination of the site, Julien Oheix, partner of Mediterraneo: a trio present on a daily basis and listening to the public.Photo Frantz Bouton / Nice Matin.
Catering, but not only…
A cooking school to train the teams and perhaps give lessons later, a bar in the process of being set up upstairs, initiations to yoga and pilates on Sunday mornings, workshops for children (magic, creation perfumes…), toilets upstairs and others shared with the library complete the menu of the new Gare du Sud formula.
There is even talk of launching salsa lessons…
1. The affair has long been a fiasco, between strikes by restaurateurs in the face of rents deemed too high, the placement in compulsory liquidation of the former company, Urban Renaissance, responsible for revitalizing the site and health problems.
Martine and Michel Dehan, are there in recognition. These inhabitants of the Nice-Nord district seem conquered: “It’s a discovery.”Photo Frantz Bouton / Nice Matin.
Martine and Michel Dehan, are there in recognition. These inhabitants of the Nice-Nord district seem conquered: “It’s a discovery.”
Or a rediscovery, because the couple from Nice had already come to the other hall. She had not really found favor with the eyes, or rather the taste buds of the two spouses: “We hadn’t hooked up, it was confusing, each restaurateur was playing it for him.”
And now? “There, it’s shared and simpler than before, in particular thanks to the system of order terminals. This gives a great practical side. The staff (there are regarding 80 employees currently) is very kind and explained the principle to us well. The reception will do a lot and the setting is very beautiful. We haven’t tasted the dishes yet, but we’ll be back. We imagine very well going for a ride with friends…”
“On the dishes, we are on a range between 10 and 14 euros. There is a small peak of 17 euros on the paella.”Photo FBT .
At the Gare du Sud hall, the vast majority of specialties are around 10 euros. “For example, for the mezes, emphasizes Julien Oheix, we start at 4 euros. On the dishes, we are on a range between 10 and 14 euros. There is a small peak of 17 euros on the paella.”
Dear? No, especially as the management hammers it: “Everything is homemade.” Julien Roy, brand ambassador who transcribes the recipes imagined by one of the group’s founders, Renato Iera (1) drive the point home: “A hummus at 4 euros made from A to Z and that we prepare ourselves by going so far as to soak the chickpeas regularly, it’s rather rare. We don’t cheat.”
1. The Italian group Iera, which started with the IT brand (Italian Trattoria) and which is developing its Mediterraneo brand, is run by siblings: Renato and Gio Iera as well as their sister Rosina, who is more focused on administrative management.
How it works?
Five control terminals containing the entire offer of the hall. Plus 4 sales kiosks, including the bar. It is the DNA of the place.
The terminals are not at the entrance. People first have to immerse themselves in the setting and then go and observe what happens in each of the mini-theaters where the gustatory stagings are developed. “Fresh and homemade and we want it to show”insists Julien Oheix.
A plate in less than 2 minutes
The customer therefore goes to one of the terminals. Never left to itself. There are always employees present to explain how it works. It’s quite simple. All the food, all the drink are grouped together on one and the same screen. Just scroll with your finger and fill a basket.
Then, we pay and a global ticket comes out. It allows you to pick up your dish at the desired kiosk.
This does not please everyone. Like Sylvie and her daughter Marion, put off by the idea of having to wait in front of a kiosk for a skewer, then go to another for a salad… “Finally, reproaches the mother, we end up with dishes that get cold and if there are several of us, we are not necessarily served at the same time.”
Response from Julien Oheix: “There is no perfect system. With us, we collect a dish to see a team work by the minute. We can take out a dish in less than 2 minutes. In order to be able to offer plates at affordable prices, this system remains the best equation. There are only 3 preparation kiosks plus a 4th with the bar, which reduces the search.”
