Bellota-Bellota is THE quality Iberian pork specialist: the pata negra. For the brand, the pig bred in 10.000-sqm oak forest is king, it learnt to “go over hunger” during burning summers, eating some 800kg of acorns (bellota) during long autumns and stocking fat for the upcoming winter.
Even though Bellota-Bellota has many premium quality products (noticing the delicious squid and caviar), the brand is known and renown by pata negra amateurs. You find small portions, €26 for 80 grams and end up on beautiful collector’s pieces such as this Stradivarius box for €2150, a priceless gift for a big occasion.
Thinking we were just going in an average Bellota-Bellota delicatessen, set rue Nicot (to buy a small assortment, not the Stradivarius, right?!) we have discovered a tasting counter, a restaurant that is open non-stop to meet all gourmets’ needs.
High table, Spanish azulejos and exposed bricks, the room sets the tone. In terms of menu, good wines and exceptional products await; the bests of the house? Exceptional pata negra volcanos – jabugo, guiluelo, dehesa – caviar taramasalata (delicious) and the grilled squid for “sharing and discovering” meals, without forgetting the famous turron.
For more “laid-back” meals, Bellota-Bellota offers caramelized ribs with Espelette pepper, a pluma, deliciously seared à la plancha, served with pimientos del padron and burgers for meals even more generous.
And for more confidentiality, Bellota-Bellota owns a hidden floor, almost secret… a den for true ham connoisseurs. In the basement, in the vaulted cellar, there are four tables for meeting with amateurs.
There are other tables, such as the Saint-Germain one in rue de Seine or the Champs-Elysées’s, but the confidentiality of the rue Nicot table is our favorite… No regret, book a table and enjoy your meal.
Bellota-Bellota Tour Eiffel
18 Rue Jean Nicot
75007 Paris 7
les tapas: 9-22 €
les volcans de pata negra, selon quantité: 20-45 €
Burger: 22 €
la pluma: 24 €
Horaires : 11h-23h du lundi au samedi