Where to eat · Spanish bodega · €€ · 17e · Batignolles & Monceau

Montijo

A bodega on the Batignolles edge with a stained-glass window full of ready tapas and a list of southern-grape natural wines from Spain, Italy and Greece. The pan con tomate and a creamy tortilla under mayo do most of the talking.

Getting there

• Pont Cardinet14270 m · 5 min walk
• Brochant13570 m · 11 min walk
• Malesherbes3610 m · 11 min walk

Within a few minutes' walk

• VinelloItalian trattoria & wine€€ · 7 minRoberto Cubeta opened this trattoria-cum-cellar late in 2024 in the old Bigarrade premises, white tablecloths under raw stone. Vitello tonnato to start, tagliatelle with wild-boar ragù to follow, and a wine wall that runs from cheap-and-honest to ruinous.
• CorettaModern French bistro€€ · 8 minBeatriz Gonzalez (ex-Senderens) cooks precise, unfussy modern French food in a room looking onto the Martin Luther King park. Worth catching at lunch before the Michelin inspectors finish the job and the prices follow.
• BodrumTurkish / kebab€ · 9 minThe meat is veal breast, boned and cut and marinated in a spice blend the owners trace to a grandfather's kitchen in Turkey — no turkey filler, which is the usual giveaway. People will tell you it's the best kebab in Paris; it is at least very good.
• Grand Hôtel ChicagoBoutique hotel€€ · 9 minA four-star on rue de Rome behind Gare Saint-Lazare, on the Batignolles edge — stylish rooms, a buffet breakfast, métro at the door. Soundproofing is the known weakness, so the courtyard side is the room to request.
• PoussinWine bar / cave à manger€€ · 10 minJudith Cercós, a sommelière, and Ludovic Dubois run this small cave à manger on French-Iberian lines, the plates fine and the list leaning hard south. The bottles outnumber the seats, which tells you what the place is really about.
• SalicorneMarket bistro€€ · 11 minCarol Pender cooked at Mokonuts before taking this narrow Batignolles room, where lunch is a handful of dishes weighted toward vegetables and shellfish and rewritten daily. The kitchen does more with a beetroot than most do with a rib of beef.