Bob's Kitchen cafe in Paris |

Bob’s Kitchen

A popular place among the Marais fashion set for healthy lunch options ranging from bagels to futomaki to colorful curries. The last time I was there, actor Owen Wilson was sipping a wheatgrass smoothie across the communal table. All natural, organic and vegetarian. 

– Meg Zimbeck, September 2013

Practical information

Address: 74 rue des Gravilliers, 75003
Nearest transport: Arts et Metiers (3, 11)
Hours: Open every day for breakfast and lunch
Reservations: Reservations not accepted
Telephone: 09 52 55 11 66
Average price for lunch: 10-19€
Style of cuisine: Health food, Vegetarian
Website   Facebook

Reviews of interest

Time Out (2012) “At vegetarian canteen Bob’s Kitchen, everything is organic, healthy and beautiful. This small cafe-restaurant offers salads, soups, bagels and futomakis as well as a trademark “veggie stew” – a big bowl of vitamins which combines a cunning mix of vegetables, seeds, rice and guacamole.”

Figaroscope (2010) “Presque entièrement végétarienne (hormis les desserts) et, avouons-le, délicieuse. Les cocktails de fruits minute, les smoothies du jour, les soupes et veggie stew (légumes vapeur relevés d’herbes et d’épices) ont la fraîcheur et la simplicité du fait maison.”

Barbra Austin via Girls’ Guide to Paris (2010) “…there is a veggie burger, served on a whole-wheat English muffin, with three different salads…Those of you who like it raw could order a bol cru, a deep bowl filled with a rotating cast of vegetables and grains of many colors.”

Alexander Lobrano via David Lebovitz (2009) “…resets the dial with delicious dishes like veggie stew, made with quinoa and garnished with eggplant, pumpkin and sweet potato.”

Caroline Mignot (2009) “…des smoothies bien entendu…des salades, un futomaki du jour (rouleau japonais sacrément bien garni et relevé), des muffins, le tout bien vu…”

One thought on “Bob’s Kitchen”

    I have been going to Chez Michel for twenty years or so.
    It is consistently good and the aptly named Thierry Breton delivers excellent Northern French food.
    The restaurant is slightly spoilt by his addition of large bread oven halving the main restaurant , but then , as other good restaurants have discovered, he makes excellent breads.
    The prix-fixe of old days is long gone and it is more expensive now with supplements for most of the seasonal specialities. Still one of the best for me in Paris and within this ‘culinary challenged’ address.

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