Created in the 1970’s by Italian Mario Nicolo – to make a high place of the Parisian life – Boccador is getting a makeover in 2019 after undergoing a few changes in 2017.
Even though Boccador got a makeover it stayed in its original state. This nice setting can house 32 seats and kept its carpet, woodworks, big velvet armchairs. From now one, portraits of the greatest stars of the Italian cinema who sat at these tables are proudly hung: Sofia Lauren, Monica Vitti, Marcello Mastroianni and even Vittorio Gassman. Italian music accompanies your meal while the A/C helps us cooling off.
We enjoy some traditional Italian food along with a few novelties created by the new chef, Marco Bucca, a Sicilian cook who arrive at Boccador in late February after working on Costa cruise ship kitchen.
In a welcoming and intimate atmosphere – thanks to the low-light and the comfortable seats – we enjoy meeting here for work or for a good time. In the heart of the Golden Triangle, the restaurant works its friendly aspect.
Voluntarily shortened to make sure everything is homemade (6 starters, 5 meats and fishes, 3 vegetables, 6 desserts), the menu includes 90% of products coming straight from Italy. Marco Bucca offers a seasonal cuisine changing every 4 to 8 weeks.
For instance, as a starter, the chef serves fried bread dough instead of fried mozzarella or vegetables. It’s original and very tasty, served with a very nice tomato dip. But we also have grilled squid, perfectly cooked and served with orange and fennel. Without forgetting the classic but always working vitello tonnato, these very thin slices of veal served with tuna and caper sauce.
Moving on to main courses, the traditional linguine alla vongole, pasta with clams and shell jus, a very iodic dish, rubs shoulder with the semi-cooked bluefin tuna served as fritters with a very crispy coating, surprisingly not dry at all and well-seasoned with lemon and served with black rice and spinach, as well as a very tasty roast seabass with spinach and covered in grilled zucchinis. A very delicate dish.
As for dessert, the chef proposes tiramisu, panna cotta as well as an exquisite Sicilian canolo, with a sugar dough made of almond and filled with ricotta and Sicilian pistachio of course.
The focaccia is also homemade and very good.
And for the first time ever in its history, Boccador offers a lunch set menu including every day two choices of starter, main course and dessert.
Of course, there’s no meal without wine and the restaurant enjoys a very nice selection of Italian wines.
From 19 July 2019 to 19 July 2020
20 Rue du Boccador
75008 Paris 8
Dessert: 11-14 €
Entrée: 15-24 €
Plat: 17-28 €
Formule déjeuner entrée / plat ou plat / dessert + verre de vin: 35 €
Formule déjeuner entrée, plat, dessert, verre de vin et café: 49 €