L’Ourcine

Practical information

Address: 92 rue Broca, 75013
Nearest transport: Les Gobelins (7)
Hours: Closed Sunday & Monday; Open Tuesday-Saturday for lunch and dinner
Reservations: Book a few days in advance
Telephone: 01 47 07 13 65
E-mail: ourcine@free.fr
Average price for lunch:  20-39€
Average price for dinner: 20-39€
Style of cuisine: Classic French
Website   Facebook   Book Online

Reviews of interest

Time Out (2013) “«Bons produits» ne rime pas toujours avec « repas réussi ». Si les éléments semblaient réunis pour s’offrir un dîner goûtu et audacieux– de la devanture qui annonce « Cuisine de cuisinier, vins de vignerons » (on n’en attendait pas moins) à la réputation du lieu–, c’est au final un peu précipitamment et surtout très déçus que l’on quitte le 92 rue Broca.”

L’Auberge du Roi Gradlon

Practical information

Address: 36 boulevard Arago, 75013
Nearest transport: Les Gobelins (7)
Hours: Closed Sunday & Monday; Open Tuesday-Saturday for lunch & dinner
Reservations: Book a few days in advance
Telephone: 01 45 35 48 71
E-mail: contact@roigradlon.fr
Average price for lunch: 20-39€
Average price for dinner: 40-59€
Style of cuisine: Classic French, Breton
Website   Facebook

Reviews of interest

Table à Découvert (2014) “Tous les codes bretons (beurre, cidre, sarrasin, homard, langoustine, cochon, galette) à travers une cuisine goûteuse et raffinée.”

Tricotin

Practical information

Address: 15 avenue de Choisy, 75013
Nearest transport: Porte de Choisy (7, T3)
Hours: Open every day 9am-11pm
Reservations: Walk-Ins Welcome
Telephone: 01 45 84 74 44
Average price for lunch: 10-19€
Average price for dinner: 10-19€
Style of cuisine: Chinese

Reviews of interest

Hipsters in Paris (2015) “Basically its busy, vibrant, disorganised, inexpensive and (usually) delicious. Go in with reasonable expectations about the service and decor and you will exit supremely satisfied.”

Au Petit Marguery

Practical information

Address: 9 boulevard de Port Royal, 75013
Nearest transport: Les Gobelins (7)
Hours: Open every day for lunch & dinner
Reservations: Walk-ins welcome
Telephone: 01 43 31 58 59
Average price for lunch: 20-39€
Average price for dinner: 20-39€
Style of cuisine: Classic French
Website   Facebook   Book Online

Reviews of interest

John Talbott (2009) “… what most Americans (including ourselves) must consider ‘the’ quintessential French/Paris restaurant – red velvet banquettes, brass fixtures, waiters in black and white…They had three kinds of game today, including lievre royale and grouse… generous and most excellent…”

Les Delices de Shandong

Practical information

Address: 88 boulevard de l’Hôpital, 75013
Nearest transport: Campo Formio (5)
Hours: Closed Wednesday; Open Thursday-Tuesday for lunch & dinner
Reservations: Walk-ins Welcome
Telephone: 01 45 87 23 37
Average price for lunch: 10-19€
Average price for dinner: 20-39€
Style of cuisine: Chinese
Website

Reviews of interest

Alexander Lobrano (2012) “I’d say that if you were only going to go to a single Chinese restaurant in Paris, it should be Les Delices de Shandong…”

L’Express (2011) “… anguille ou crabe sautéau piment, soupe de raie mijotée et tofu, vermicelles au porc mijoté, raviolis vapeur aux légumes, au porc, au boeuf ou aux crevettes… Les mets jouent l’équilibre parfait entre exotisme et authenticité, dépaysement et excellence…”

L’Avant Gout

Practical information

Address: 26 rue Bobillot, 75013
Nearest transport: Place d’Italie (5, 6, 7)
Hours: Closed Sunday & Monday; Open Tuesday-Saturday for lunch & dinner
Reservations: Walk-ins Welcome
Telephone: 01 53 80 24 00
Average price for lunch: 20-39€
Average price for dinner: 40-59€
Style of cuisine: Classic French
Website

Reviews of interest

Le Figaro (2008) “… il est toujours aussi difficile de trouver une table dans ce petit bistrot moderne…”

Chocolate & Zucchini (2003) “The restaurant is airy and bright, with red chairs and orange walls, very warm… I went for the Tarte fine aux poireaux, Foies de volaille confits, a thin and biscuity crust, topped with strips of leek, a delicious layer of crumbled duck liver and salad leaves.”