2024 review
Over the past year, Aéroports de la Côte d’Azur have responded to the expectations of their region and the challenges of their business sector by preparing the ground for sustainable air transport.
From Wednesday 12 February to Sunday 2 March, your airport will be decked out in winter sports colours.
In the boarding lounges at each terminal, you'll find a mountain scene with a ski lift or cable car.
Take a photo to capture the moment!
Pick up your shopping checkbook from a hostess or from the display stands provided.
Visit the points of sale to take advantage of the offers proposed by the operators.
I check out the offers
On Friday 14 February, hostesses will give you a sprig of mimosa, subject to purchase (€15) at one of the participating outlets.
Go and see the hostess with your purchase ticket and leave with your sprig of mimosa.
If you're travelling as a couple that day, you may be lucky enough to be invited into one of our lounges. If you are approached by a hostess, you may be presented with a heart: access for two to a VIP lounge
Disembark into a world based on the theme of the King of the Oceans (the theme of the Nice Carnival 2025), enjoy entertainment in the Bus Station (candy distribution, acrobats) and take part in a creative workshop. Come away with your own creation and a souvenir photo.
Brazilian dancers will be strolling through both terminals in the boarding hall.
Over the past year, Aéroports de la Côte d’Azur have responded to the expectations of their region and the challenges of their business sector by preparing the ground for sustainable air transport.
As residents of the Côte d'Azur have been invited to express their views up till 4.30pm on 27 December on the additional impact study for the Terminal 2 extension, Nice Côte d'Azur Airport would like to set out its main conclusions in order to set the record straight on certain facts.
Nice Côte d'Azur Airport and SSP France are particularly pleased and proud to inaugurate the ‘Bagnard’ restaurant on the land side of Terminal 2 in collaboration with Yoni Saada, the maestro of Mediterranean cuisine.