11th Arrondissement (Bastille)
Restaurants in 11th Arrondissement (Bastille)
When Jacques Mélac’s father opened Le Palais du Bon Vin here in 1938, it was a clamorous quarter of typesetters, printers, and smithies. Before and after work and during breaks they fueled up on vin de pays and handed their empties over the zinc to be filled for home consumption.
Formerly a simple working-class restaurant, Astier is newly elevated thanks to new ownership and a chef who earned his stripes at Le Meurice.
Le Chateaubriand was ranked ninth in S. Pellegrino’s 50 Best Restaurants of the World in 2011.
Situated on Rue Saint Maur in Paris, this African restaurant celebrates the cuisine of Cameroon and Senegal. The menu features a number of dishes made with traditional African ingredients such as maffe (peanut) and bitterleaf.
Situated in the trendy 11th Arrondissement, Bistrot Paul Bert is a classic French eatery with unexpected twists. Inspired by local flea market finds, the eclectic interior includes a bright mosaic floor, oversize mirrors, small wooden tables, and unusual chandeliers.
A traditional, yet innovative bistro in the Marais, Le Repaire is renowned for its wine selection and game specialties.
It is only fitting that Chef Cyril Lignac's swanky bistro in the city's lively Popincourt neighborhood would be housed in a registered historical monument, as quintessential French cuisine and vintage decor go hand in hand. Established by the Chardenoux family in the early 20th century, the names
Rino is the brainchild of Chef Giovanni Passerini, who honed his craft under the renowned Swedish chef Peter Nilsson at La Gazzetta. With seating for 20, Rino offers an intimate dining experience.
This wine store-cum-restaurant is a new idiom on the Parisian dining scene, and a welcome one.
The concise wine list here is a paean to France’s vin naturel gurus, such as the Jura region’s anti-sulfur crusader Pierre Overnoy and Beaujolais renegade Philippe Jambon.
Considered the epicenter of the bistronomy movement, La Régalade opened in 1992 under the direction of Yves Camdeborde, champion of the French back-to-basics culinary revolution. Chef Bruno Doucet now carries on the tradition.
The "heep-ster" atmosphere at lunch is abso-lutely intolerable (unless you happen to be one, in which case turn on your laptop and start smoking your brains out), but the freestanding, monumental horseshoe of a zinc at Le Pure Café has got to be seen.