From early morning pastries to late night cocktails and a midnight snack, these places are within thirty minutes walking distance of The Marais and Bastille. All of the restaurants, bars and food shops come recommended by well-regarded chefs, bartenders and sommeliers.

MORNING

Bakery | Du Pain et des Idées

Hearth breads and croissants worth going out of your way for carb-loading.

“They don't make baguettes, they make this thing called the Pain des Amis (the friend bread) which is big, thick, crusty and tastes like a hundred years ago. Or try their pavés, which are bread snack packs filled with prunes, chorizo, or goat cheese that are good for a knife-less picnic. In January they have exceptional gateaux des rois.” - Chef Daniel Rose of Spring

34 Rue Yves Toudic, 75010 | T: +33.1.42.40.44.52 | www.dupainetdesidees.com

Chocolates | Jacques Genin

Jacques Génin used to only sell his chocolates to the trade, especially to fine restaurants. He now has a boutique with tarts, cakes, chocolates and caramels, which you can take away or stay and order a cup of his rich hot chocolate.

"This is the best chocolate maker and pastry maker in Paris." - Barman Romée De Goriainoff of Experimental Group

33 Rue de Turenne, 75003 | T: +33.1.45.77.29.01 | jacquesgenin.fr/fr

Patisserie | Gérard Mulot

A pâtisserie and boulangerie with all the beautiful, rich desserts and baked breads that you would expect in a world class French baker's paradise.

"Come here for a killer chocolate croissant." - Chef Lachlan Mackinnon Patterson of Frasca Food & Wine

6 Rue du Pas de la Mule, 75003 | T: +33.1.42.78.52.17 | gerard-mulot.com

Market | Le Marché des Enfants Rouges

"The oldest covered food market in Paris, dating back to the 1600s. The place is crowded with food stands from around the world.” - Baker Apollonia Poilâne of Poilâne Bakery

39 Rue de Bretagne, 75003 | T: +33.1.40.11.20.40 | marchedesenfantsrougesfr.com

LUNCH

Crêperie | Breizh Café

For a wide array of both sweet and savory buckwheat crepes from Breton. They also have a store next door where they sell all kinds of gourmet food products.

“Make sure to reserve in advance since this place is very popular.” (FED Guides)

109 Rue Vieille du Temple, 75003 | T: +33.1.42.72.13.77 | breizhcafe.com

Modern French | Le Servan

Chef Tatiana and sister Katia Levha offer a small, seasonal menu that changes frequently. Tatiana previously worked at L’Arpege and L’Astrance. They’ve created a light and airy dining room in a former coffee shop.

"It is a beautiful glass-walled corner space with molded plaster ceilings and a friendly vibe run by Tatianna and Katia Levha, two sisters who bring some serious restaurant experience to the table, and it shows." - Sommelier Josh Adler of Paris Wine Company and formerly of Spring

32 Rue Saint-Maur, 75011 | T: +33.1.55.28.51.82 | leservan.com

Sandwiches | Chez Aline

Small restaurant with a few tables outside, Delphine Zampetti (formerly of Le Verre Vole) has created a lunch spot with baguette sandwiches and marinated salads. They also serve natural wines. Eat here or take out.

“Fresh, vibrant, always changing. From the simple jambon beurre to the Spanish tortilla that taste better than any other I’ve ever had. Everything is fantastic in this little sandwich shop." - Chef Bertrand Grébaut of Septime, Septime La Cave, and Clamato

85 Rue de la Roquette, 75011 | T: +33.1.43.71.90.75

Street Food | L’As Du Fallafel 

This is an inexpensive falafel restaurant with a take-away stand in the heart of what was once the Jewish Quarter. There is often a line of people waiting at the counter outside, but don’t worry, the line moves quickly.

“Do I really need to talk about falafels? Just go for it. Best in the world says the sign (ok, every other falafel shops says the same on that street).” - Wine importer and former wine director Guilhaume Gerard of Selection Massale

32-34 Rue des Rosiers, 75004 | T: +33.1.48.87.63.60

AFTERNOON

Chocolate Boutique | Pralus

Known for their Praluline, a brioche with pralines, which was created by highly honored pastry chef Auguste Pralus. His son, chocolatier François, now runs the shop and keeps the tradition alive with creations like the Barre Infernale and other pure origin chocolates.

"Go here for the Barre Infernale. It's a massive brick with milk or dark chocolate on the outside and really unbelievable rich and smooth praliné (hazelnut paste) and whole roasted hazelnuts inside. It's flavorful, delicate, and not too sweet. Worth every penny." - Candy maker Liz Gutman of Liddabit Sweets

35 Rue Rambuteau, 75004 | T: +33.1.48.04.05.05 | chocolats-pralus.com

Spice Shop | Epices-Roellinger

Take a walk after lunch and visit this unique spice shop from Michelin-starred chef Olivier Roellinger. They specialize in spice blends and have the first cellar in the world for aging vanilla. They also have 28 different types of pepper, various salts, oils, mustards and sweets like salted caramels and salted butter, orange and cinnamon cookies.

"This shop is by my mentor chef Olivier Roellinger. They have amazing products and treat them with a lot of care, they also ripen vanilla beans in the basement. For biscuits, get the Galette Bretonnes." - Spice Blender & Chef Lior Lev Sercarz of  La Boîte à Epices

51 Bis Rue Sainte-Anne, 75002 | T: +33.1.42.60.46.88 | epices-roellinger.com

HAPPY HOUR

Cocktails & Oysters | Le Mary Celeste

Cocktails, oysters, small plate dishes, good wine list and a turntable spinning great tunes. Happy Hour is from 6pm until 7pm and from September through April, you can get oysters for 1€.

“I recommend coming here for both their great food and drinks.”- Bartender Scotty Schuder of Dirty Dicks

“I come here for cocktails to visit bartender Carlos.” - Bartender Tony Conigliaro of 69 Colebrooke Row

1 Commines Street, 75003 | T: +33.1.23.45.67.89 | lemaryceleste.com

Wine & Oysters | Clamato

Oyster bar offshoot from Théo Pourriat and Bertrand Grébaut of Septime, located just next door. The small menu features oysters, tartares, octopus and lots of other specialties from the sea. Expect a natural wine list and a packed house, since there only a handful of tables and they don't take reservations.

“I really like this place, it's amazing. It is very relaxed with a big bar and lots of seafood. They don't take reservations.” - Barman Romée De Goriainoff of Experimental Group

“One of the coolest meals I've had in years. It is best to come here after the lunch rush when you can just chill and order the entire menu.” - Sommelier, Wine and Mezcal Producer Richard Betts of Betts & Scholl and Sombra

80 Rue de Charonne, 75011 | T: +33.1.43.72.74.53

DINNER

Classic | Bistrot Paul Bert

Once a hidden gem, you'll now see this bustling spot on many people's list as the quintessential Paris bistro. Classic menu items like steak frites, cochon de lait, and roast monkfish with oyster mushrooms.

“It’s on a lot of people's lists, but there are really no secrets in Paris when it comes to this type of cooking. Paul Bert is quintessential French Bistrot which means it's good, fun, but a bit rough around the edges.” - Chef Daniel Rose of Spring

“Solid, satisfying bistrot food with a great wine list. A reliable place that’s always worth going back to.” - Sommelier Josh Adler of Paris Wine Company and formerly of Spring

18 Rue Paul Bert, 75011 | T: +33.1.43.72.24.01
 

Modern | Septime

Chef Bertrand Grébaut started his career at the three-star L’Arpège and subsequently won a Michelin star at L’Agapé. Fresh ingredients and simplicity drive his fine dining menu served in a causal setting with a respectable wine list by Théo Pourriat.

“This is modern French food that’s amazing. It’s a small spot. If you go around 7pm, you can get in without a booking, but it’s first come, first serve, so you really have to get here on the early side.” - Bartender Tony Conigliaro of 69 Colebrooke Row

“This is a great restaurant owned by one of the most talented chefs of his generation Bertrand Grébaut and sommelier Théo Pourriat. - Barman Romée De Goriainoff of Experimental Group

“Great decor, cuisine d'auteur, very natural and world-curious wine list, friendly service.” - Sommelier Laura Vidal, formerly of Frenchie

80 Rue de Charonne, 75011 | T: +33.1.43.67.38.29 | septime-charonne.fr

COCKTAILS

Cocktails & Whiskey | Sherry Butt

A small cocktail list with many house-made ingredients and a notable whiskey list. The owners Amaury and Cathleen previously worked at Prescription Cocktails Club and Curio Parlour.

"They have a great Japanese whisky selection and do a lot of work with Suntory. They have a really good cocktails as well." - Romée De Goriainoff of Experimental Group

"For some of the best cocktails in the city." - Bartender Joshua Fontaine of Glass, Le Mary Celeste, and Candalaria

20 Rue Beautreillis, 75004 | T: +33.9.83.38.47.80 | sherrybuttparis.com

Taqueria Turns Cocktail Bar | Candelaria

"During the day, it looks just like a taqueria from the front; at night, it turns into a crazy party!"  - Sommelier Laura Vidal, formerly of Frenchie

"Some young Americans have opened this tiny place. From the front it's a big storefront, glass. Little corner kitchen that's open, a counter for 4 to 6 people and a communal table for 8 people. Then there is this white door. You push it open and you’re in a whole other place. You end up in their lounge, which is dynamite, a really cool bar."  - Del Maguey mezcal producer Ron Cooper

52 Rue de Saintonge, 75003 | T: +33.1.42.74.41.28 | candelariaparis.com

Speakeasy | Moonshiner

Speakeasy hidden behind the refrigerator in a pizzeria named Da Vito. The menu features around 20 craft cocktails, with an emphasis on whiskey and mezcal.

"This is a clandestine cocktail bar, hidden behind a pizza place. People love this place." - Romée De Goriainoff of Experimental Group

5 Rue Sedaine, 75011 | T: +33.9.50.73.12.99

Tiki | Le Tiki Lounge

“This was the first tiki bar to come to Paris. It’s small, intimate and a fun atmosphere. There’s a lot of passion here and they make great drinks. They’re definitely cognizant of creating escapism.” - Bartender Martin Cate of Smuggler’s Cove

26 Rue de la Fontaine au Roi, 75011 | T: +33.1.55.28.57.72 | tiki-lounge.fr

WINE

Le Dauphin

Designed by famous architect Rem Koolhaas, it's covered floor to ceiling in marble.

"Chef Inaki Aizpitarte is just brilliant and this is his wine bar next door to his restaurant Le Chateaubriand." - Bartender Tony Conigliaro of 69 Colebrooke Row

131 Avenue Parmentier, 75011 | T: +33.1.55.28.78.88 | restaurantledauphin.net

La Buvette

Owner Camille Fourmont previously worked at Le Dauphin, the wine bar by chef Inaki Aizpitarte. This is both a wine bar and store as well as offering small plates of food. She is serving mostly natural wines.

“As soon as this place opened, the neighborhood got better. Camille Fourmont brings a great vibe to her tiny wine bar and it’s a great local hang out with excellent wines by the glass and delicious simple small plates prepared behind the counter.” - Sommelier Josh Adler of Paris Wine Company and formerly of Spring

67 Rue Saint Maur, Paris 75011 | T: +33.9.83.56.94.11

BEER

La Fine Mousse 

For some of the best craft beers in Paris, head to La Fine Mousse. They have over 20 draft beers and 150 bottles from around the world, but also focus on local French craft beers. In addition to the beer, the also have small plates of food.

“It’s the best beer bar in Paris featuring mostly French microbrews.” - Sommelier Josh Adler of Paris Wine Company and formerly of Spring

6 Avenue Jean Aicard, 75011 | T: +33.1.48.06.40.94 | lafinemousse.fr

DANCE

La Java

Originally built in the 1920s with a rich history of entertainers like Edith Piaf performing, this Belleville nightclub still hosts live music gigs and crazy themed parties. Expect a range from techno to cabaret.

“To dance to weird music until 6am.” - Bartender Joshua Fontaine of Glass, Le Mary Celeste, and Candalaria

105 Rue du Faubourg du Temple, 75010 | T: +33.1.42.02.20.52 | la-java.fr

EATING AFTER MIDNIGHT

Au Passage

Natural wines and small plates sharable dishes brought to you by chef Shaun Kelly. Kelly is originally from Australian and trained as a chef in Melbourne and London before moving to Paris.

"An ex-Spring sommelier owns it and is very good at hiring excellent chefs. The real secret here is that she is a pro at finding excellent chefs. Excellent tartare.” - Chef Daniel Rose of Spring

“The atmosphere is convivial and boisterous, and the food is satisfying and delicious.” - Sommelier Laura Vidal, formerly of Frenchie

Open until 1:30am
1 Passage du Grand Cerf, 75002 | T: +33.1.40.28.45.60 | restaurant-aupassage.fr