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      "id": "bofinger",
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      "description": "Choucroute gives Bofinger its clearest culinary identity. The kitchen cooks its Alsatian cabbage with onion, bacon and spices, then builds the plate around different cuts of pork and sausages. Juniper, coriander and cumin belong to the published preparation. The result is a substantial brasserie dish with a regional character, rather than simply a familiar Paris address serving an interchangeable French menu.\n\nThere is more than one version. The Strasbourg-style plate combines sausage, smoked pork belly and pork loin, while other preparations bring in pork knuckle or a finish with Crémant d’Alsace. Seafood choucroute changes the balance again, pairing fish and prawns with potatoes and beurre blanc. The choice between meat and seafood is therefore part of the restaurant’s own Alsatian theme, not just a different section at the back of the menu.\n\nThe seafood counter and platters provide another route through a meal. Oysters from named producers, crab, langoustines and lobster appear in different combinations, from a smaller shellfish selection to a more extensive platter. These dishes change the amount of food and spending involved, so they suit a different occasion from a modest set lunch. Elsewhere, flammekueche, French onion soup and the house vol-au-vent keep the menu connected to the broader brasserie tradition.\n\nThe rooms have a strong character of their own. Dark buttoned banquettes sit beneath wood-framed mirrors; white cloths and bentwood chairs give the tables a formal but recognisable brasserie arrangement. Gold-toned walls, lamps and repeated reflections make the room feel different from the small bistros around the square. Outside, the red awnings and signed frontage are useful landmarks on rue de la Bastille.\n\nDesserts continue the regional and traditional threads with choices such as farmhouse Munster, rum baba, crème brûlée and kouglof preparations as the menu changes. A two-course weekday or Saturday lunch can be a much shorter introduction than a seafood-led evening. The current lunch offer excludes drinks, public holidays and celebration days, so it should not be treated as an unconditional price for any date.\n\nBofinger stands between Place de la Bastille and Place des Vosges. That makes it useful after a garden walk or museum visit, while its Sunday service adds an option when other dining plans are narrower. Late opening is helpful, but the kitchen’s last order still needs agreement before relying on it after an event.",
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          "q": "What does the Bofinger lunch menu include?",
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          "description": "Choucroute gives Bofinger its clearest culinary identity. The kitchen cooks its Alsatian cabbage with onion, bacon and spices, then builds the plate around different cuts of pork and sausages. Juniper, coriander and cumin belong to the published preparation. The result is a substantial brasserie dish with a regional character, rather than simply a familiar Paris address serving an interchangeable French menu.\n\nThere is more than one version. The Strasbourg-style plate combines sausage, smoked pork belly and pork loin, while other preparations bring in pork knuckle or a finish with Crémant d’Alsace. Seafood choucroute changes the balance again, pairing fish and prawns with potatoes and beurre blanc. The choice between meat and seafood is therefore part of the restaurant’s own Alsatian theme, not just a different section at the back of the menu.\n\nThe seafood counter and platters provide another route through a meal. Oysters from named producers, crab, langoustines and lobster appear in different combinations, from a smaller shellfish selection to a more extensive platter. These dishes change the amount of food and spending involved, so they suit a different occasion from a modest set lunch. Elsewhere, flammekueche, French onion soup and the house vol-au-vent keep the menu connected to the broader brasserie tradition.\n\nThe rooms have a strong character of their own. Dark buttoned banquettes sit beneath wood-framed mirrors; white cloths and bentwood chairs give the tables a formal but recognisable brasserie arrangement. Gold-toned walls, lamps and repeated reflections make the room feel different from the small bistros around the square. Outside, the red awnings and signed frontage are useful landmarks on rue de la Bastille.\n\nDesserts continue the regional and traditional threads with choices such as farmhouse Munster, rum baba, crème brûlée and kouglof preparations as the menu changes. A two-course weekday or Saturday lunch can be a much shorter introduction than a seafood-led evening. The current lunch offer excludes drinks, public holidays and celebration days, so it should not be treated as an unconditional price for any date.\n\nBofinger stands between Place de la Bastille and Place des Vosges. That makes it useful after a garden walk or museum visit, while its Sunday service adds an option when other dining plans are narrower. Late opening is helpful, but the kitchen’s last order still needs agreement before relying on it after an event.",
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  "editorialMarkdown": "[View next **Chez Janou**](<https://above.guide/paris/things-to-do/chez-janou>)\n\n## Bofinger\n\nAlsatian choucroute, seafood platters and brasserie classics in mirrored rooms just off Place de la Bastille.\n\n[Plan this experience](<tel:+33142728782>)\n\n[Explore the story](<https://above.guide/paris/things-to-do/bofinger#experience-story>)\n\nCost **Estimated per person**\n\nTime to allow **Allow 1½–2 hours**\n\nPlace **Bastille, Paris**\n\n01 / The experience\n\n### Alsace at the Bastille table.\n\n    $$  EUR estimates per person: $ up to €35 · $$ up to €80 · $$$ up to €150 · $$$$ above €150. Meal supplements and extra drinks increase the total.   Alsatian brasserie & seafood\n\nChoucroute gives Bofinger its clearest culinary identity. The kitchen cooks its Alsatian cabbage with onion, bacon and spices, then builds the plate around different cuts of pork and sausages. Juniper, coriander and cumin belong to the published preparation. The result is a substantial brasserie dish with a regional character, rather than simply a familiar Paris address serving an interchangeable French menu.\n\n#### Choucroute and seafood\n\nThere is more than one version. The Strasbourg-style plate combines sausage, smoked pork belly and pork loin, while other preparations bring in pork knuckle or a finish with Crémant d’Alsace. Seafood choucroute changes the balance again, pairing fish and prawns with potatoes and beurre blanc. The choice between meat and seafood is therefore part of the restaurant’s own Alsatian theme, not just a different section at the back of the menu.\n\nThe seafood counter and platters provide another route through a meal. Oysters from named producers, crab, langoustines and lobster appear in different combinations, from a smaller shellfish selection to a more extensive platter. These dishes change the amount of food and spending involved, so they suit a different occasion from a modest set lunch. Elsewhere, flammekueche, French onion soup and the house vol-au-vent keep the menu connected to the broader brasserie tradition.\n\n#### Belle Époque rooms and Alsatian desserts\n\nThe rooms have a strong character of their own. Dark buttoned banquettes sit beneath wood-framed mirrors; white cloths and bentwood chairs give the tables a formal but recognisable brasserie arrangement. Gold-toned walls, lamps and repeated reflections make the room feel different from the small bistros around the square. Outside, the red awnings and signed frontage are useful landmarks on rue de la Bastille.\n\nDesserts continue the regional and traditional threads with choices such as farmhouse Munster, rum baba, crème brûlée and kouglof preparations as the menu changes. A two-course weekday or Saturday lunch can be a much shorter introduction than a seafood-led evening. The current lunch offer excludes drinks, public holidays and celebration days, so it should not be treated as an unconditional price for any date.\n\n#### Between Bastille and Place des Vosges\n\nBofinger stands between Place de la Bastille and  [Place des Vosges](<https://above.guide/paris/things-to-do/place-des-vosges>) . That makes it useful after a garden walk or museum visit, while its Sunday service adds an option when other dining plans are narrower. Late opening is helpful, but the kitchen’s last order still needs agreement before relying on it after an event.\n\n![Bofinger, Paris](<https://above.guide/paris/_guide/images/tennis/roland-garros-tennis/generated-marais-bastille-v1/bofinger-mirrored-dining-room-and-dark-banquettes-v1.webp>)\n\nRestaurants **Bofinger** Paris\n\nIn pictures\n\n### The full gallery.\n\n02 / The essentials\n\n### Bofinger: visit essentials\n\n1. 01\n\n   Bastille\n2. 02\n\n   Allow 1½–2 hours\n3. 03\n\n   Monday–Friday 12:00–15:00 and 18:30–00:00; Saturday lunch to 15:30; Sunday 12:00–23:00. Ask about final kitchen orders.\n\n04 / Before you go\n\n### Plan your visit\n\nAlsatian choucroute, seafood platters and brasserie classics in mirrored rooms just off Place de la Bastille.\n\n#### Menu & spending\n\nCurrent examples: two-course lunch €19.90 Monday–Saturday, excluding drinks, public holidays and celebration days; three-course Bofinger menu €35.90, drinks extra. Estimated à la carte food budget €35–75 per person; larger seafood platters cost more. Prices may change.\n\nDrinks, supplements and surcharges extra. Confirm menu prices before booking.\n\n[Check the menu](<https://www.bofingerparis.com/menus/>)\n\n#### Choose your visit\n\nMonday–Friday 12:00–15:00 and 18:30–00:00; Saturday lunch to 15:30; Sunday 12:00–23:00. Ask about final kitchen orders.\n\nConfirm opening and service times for your visit.\n\n#### Arrival & access\n\nEntrance on rue de la Bastille, just west of Place de la Bastille. Bastille station serves Métro 1, 5 and 8.\n\n5–7 rue de la Bastille, 75004 Paris\n\nAsk the team for the appropriate entrance, dining room and toilet access for your needs. Room and terrace availability vary; a particular table setting is not guaranteed.\n\n[Get directions](<https://www.google.com/maps/dir/?api=1&destination=48.8539525,2.3678853>)\n\n#### Order or reserve\n\nCall +33 1 42 72 87 82 about a table, party size, dietary needs and any guarantee or cancellation terms. A table and a particular room are subject to the restaurant’s confirmation.\n\n[Call Bofinger about a table](<tel:+33142728782>)\n\n05 / Where it is\n\n### Find it\nand what’s nearby.\n\nExplore around Bofinger\n\n The map will load when you reach it.\n\nContinue exploring\n\n### More of Paris, around your visit.\n\n#### Continue your Paris day\n\n- [Le Marais & Bastille](<https://above.guide/paris/things-to-do/le-marais-bastille>)\n- [Coulée verte René-Dumont](<https://above.guide/paris/things-to-do/coulee-verte-rene-dumont>)\n- [Place des Vosges](<https://above.guide/paris/things-to-do/place-des-vosges>)\n- [All Paris sights and neighbourhoods](<https://above.guide/paris/things-to-do>)\n- [Paris cafés, restaurants and food stops](<https://above.guide/paris/food-and-drink>)\n\n#### Plan your Paris visit\n\n- [Paris city guide](<https://above.guide/paris>)\n- [Choose a Paris city day](<https://above.guide/paris/city-days>)\n- [Find a Paris hotel](<https://above.guide/paris/where-to-stay>)\n- [Plan Métro and walking journeys](<https://above.guide/paris/getting-there>)\n- [Build your saved itinerary](<https://above.guide/paris/my-itinerary>)\n\n06 / Good to know\n\n### Bofinger: frequently asked questions\n\n01 What does the Bofinger lunch menu include?\n\nThe current €19.90 Bofinger lunch has a starter and main, or a main and dessert. It applies Monday–Saturday outside public holidays and celebration days; drinks are extra. Menus and prices may change.\n\n02 Does Bofinger serve seafood choucroute as well as pork?\n\nBofinger’s menu includes both pork-based and seafood choucroute. Fish, prawns and beurre blanc feature in the seafood version, while the pork versions combine sauerkraut with different meats and sausages.\n\n03 Are drinks included in the Bofinger set menu?\n\nDrinks are excluded from the current €35.90 three-course Bofinger menu, as well as from the two-course lunch offer. Wine, aperitifs and other drinks increase the meal total.\n\nContinue exploring\n\n### Make Paris\nyour own.\n\n[Visit the official site](<https://www.bofingerparis.com/en/>)[← All things to do](<https://above.guide/paris/things-to-do>)\n\nOpening hours, prices and access change. Confirm details on the official site before visiting."
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