Bellota-Bellota, Iberian ham restaurant in the Eiffel Tower district, offers its new menu

< >
Published by Laurent de Sortiraparis · Photos by Laurent de Sortiraparis, · Published on November 17th, 2021 at 10:05 a.m.
We all know Bellota ham. Expert in Iberian ham, Bellota-Bellota is known all over the world for its quality products that are part of the essential gift for the gastronomes... Well, if you didn't know, Bellota Bellota is much more than just a ham industry, and has many restaurants in the capital. We tested the new menu of the restaurant in the 7th arrondissement, near the Eiffel Tower, a place worthy of the gourmet lovers... We tell you everything!

Bellota Bellota is THE specialist in high quality Iberian pigs: the pata negra. For the brand, the pig raised in oak forests on 10,000m² is king, having learned to "pass the hunger" during the burning summers, feeding on 800 kg of acorns (bellotas) during long autumns and storing the fat for the following winter.

Bellota Bellota Tour EiffelBellota Bellota Tour EiffelBellota Bellota Tour EiffelBellota Bellota Tour Eiffel

Although Bellota Bellota offers other products of very high quality, the brand is known and recognized by pata negra lovers. Thinking of going to a simple grocery store in Bellota Bellota, we discovered a tasting counter, a restaurant open continuously to satisfy the desires of gourmets.

High tables, Spanish azulejos and exposed bricks, the room puts us in the mood. As for the new menu, good Spanish wines and exceptional products await us... The best of the house? The volcanoes of exceptional ham - including the guiluelo, divine - but also a small novelty: the volcano of cooked white ham, a paleta cocida to fall down! We were also tempted by two new taramas - with trout roe and five berries, accompanied by a slab of salmon smoked with alder wood, from Byzance. Beautiful starters that are as tasty as they are delicious!

Nouvelle carte Bellota Bellota Tour EiffelNouvelle carte Bellota Bellota Tour EiffelNouvelle carte Bellota Bellota Tour EiffelNouvelle carte Bellota Bellota Tour Eiffel

Nouvelle carte Bellota Bellota Tour EiffelNouvelle carte Bellota Bellota Tour EiffelNouvelle carte Bellota Bellota Tour EiffelNouvelle carte Bellota Bellota Tour Eiffel

On the main course, Bellota Bellota offers a pluma, deliciously seared a la plancha, served with pimietos del padron, and accompanied by a novelty: rump steak from Galicia, cooked a la plancha, and to share. A delight!

Nouvelle carte Bellota Bellota Tour EiffelNouvelle carte Bellota Bellota Tour EiffelNouvelle carte Bellota Bellota Tour EiffelNouvelle carte Bellota Bellota Tour Eiffel

We finish with a plate of cheese, mancego, obviously, with peppers and truffles/9 months of maturation, accompanied by a dessert from Marylou Patisserie!

Nouvelle carte Bellota Bellota Tour EiffelNouvelle carte Bellota Bellota Tour EiffelNouvelle carte Bellota Bellota Tour EiffelNouvelle carte Bellota Bellota Tour Eiffel

And for more privacy, Bellota Bellota has a hidden, almost secret floor... the den of true ham lovers. In the basement, in the well vaulted cellar, there are four tables for meetings between connoisseurs. Note that workshops and other master classes are offered in small groups to discover hams and Iberian meats.

Bellota Bellota Tour EiffelBellota Bellota Tour EiffelBellota Bellota Tour EiffelBellota Bellota Tour Eiffel

Other tables exist, like the one on the Champs-Élysées, but the confidentiality of the table on rue Nicot makes it our favorite... No regrets, make a reservation, you will enjoy it.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.

Practical information

Dates and Opening Time
Starts November 16th, 2021

×

    Location

    18 Rue Jean Nicot
    75007 Paris 7

    Access
    M° Invalides

    Prices
    les tapas: €9 - €22
    les volcans de pata negra, selon quantité: €20 - €45
    la pluma: €24

    Official website
    www.bellota-bellota.com

    More information
    Opening hours: 11 a.m. to 10.30 p.m. Monday to Saturday

    Comments
    Refine your search
    Refine your search
    Refine your search
    Refine your search