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It is a particularly revealing order at this rue Labat café, where Norwegian baking and Oslo-roasted coffee give the small room its own place within Montmartre's food scene.\n\nThe project belongs to Malin Gimle Labråten and Serdar Ozturk. Her baking background and his interest in coffee meet in a menu of cinnamon and cardamom buns, cakes and more substantial breakfast plates. Rye bread with smoked salmon, cream cheese and pickles offers a savoury alternative to the pastries. The menu's interest is in those specific combinations, rather than an all-purpose brunch selection.\n\nCoffee continues the Nordic connection through beans from Oslo roasters, with different selections for espresso and filter. A bun and a brewed cup give a shorter introduction; the waffle or rye bread makes the visit more of a seated breakfast. The actual selection changes, so the counter has a role alongside the printed menu.\n\nThe former butcher's premises remain part of the experience. 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The menu changes seasonally and can also change within a season." } }, { "@type": "Question", "name": "Does Bønne serve V60 filter coffee?", "acceptedAnswer": { "@type": "Answer", "text": "Yes. Bønne brews filter coffee using V60 and the Etkin ceramic brewer, with a selection that includes fermented coffees." } } ] } ] } ], "editorialMarkdown": "[View next **Fringe Coffee**]()\n\n## Bønne\n\nA newer Scandinavian-inspired neighbourhood café with coffee, cardamom and cinnamon buns, and a sit-down breakfast feel.\n\n[Plan this experience]()\n\n[Explore the story]()\n\nCost **Per person**\n\nTime to allow **Allow 30–90 minutes**\n\nPlace **Château Rouge / 18th arrondissement, Paris**\n\n01 / The experience\n\n### Norwegian baking in an old butcher’s shop.\n\nBønne's Norwegian waffles arrive with brunost, the brown whey cheese whose sweet, caramel-like character makes it an unusual partner to jam and cream. It is a particularly revealing order at this rue Labat café, where Norwegian baking and Oslo-roasted coffee give the small room its own place within [Montmartre]() 's food scene.\n\n#### Norwegian baking and Oslo-roasted coffee\n\nThe project belongs to Malin Gimle Labråten and Serdar Ozturk. Her baking background and his interest in coffee meet in a menu of cinnamon and cardamom buns, cakes and more substantial breakfast plates. Rye bread with smoked salmon, cream cheese and pickles offers a savoury alternative to the pastries. The menu's interest is in those specific combinations, rather than an all-purpose brunch selection.\n\nCoffee continues the Nordic connection through beans from Oslo roasters, with different selections for espresso and filter. A bun and a brewed cup give a shorter introduction; the waffle or rye bread makes the visit more of a seated breakfast. The actual selection changes, so the counter has a role alongside the printed menu.\n\n#### A few tables in a former butcher’s shop\n\nThe former butcher's premises remain part of the experience. Old wall surfaces, mosaic panels, wooden framing and the small arrangement of tables make the room distinctive without turning it into a themed Scandinavian interior. There are few seats, and the compact setting is part of the choice. Bønne's strongest character lies in the meeting of the Norwegian food with the surviving details of its Paris shop.\n\n![Bønne, Paris]()\n\nCafés & bakeries **Bønne** Paris\n\nIn pictures\n\n### The full gallery.\n\n02 / The essentials\n\n### Bønne: visit essentials\n\n1. 01\n\n Château Rouge / 18th arrondissement\n2. 02\n\n Allow 30–90 minutes\n3. 03\n\n Confirm current hours before visiting.\n\n04 / Before you go\n\n### Plan your visit\n\nA newer Scandinavian-inspired neighbourhood café with coffee, cardamom and cinnamon buns, and a sit-down breakfast feel.\n\n#### Menu & spending\n\nCheck the current menu before visiting.\n\nPrices and menus can change.\n\n[Check the café]()\n\n#### Choose your visit\n\nConfirm current hours before visiting.\n\nConfirm opening and service for your travel date.\n\n#### Arrival & access\n\nUse the café entrance at 56 rue Labat, north of the busiest hilltop approaches.\n\n56 rue Labat, 75018 Paris\n\nAsk the café directly about step-free access and a suitable table.\n\n[Get directions]()\n\n#### Plan your stop\n\nCheck seating and current service before setting out.\n\n[Read venue details]()\n\n05 / Where it is\n\n### Find it\nand what’s nearby.\n\nExplore around Bønne\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- [Montmartre]()\n- [All Paris sights and neighbourhoods]()\n- [Paris cafés, restaurants and food stops]()\n\n#### Plan your Paris visit\n\n- [Paris city guide]()\n- [Choose a Paris city day]()\n- [Find a Paris hotel]()\n- [Plan Métro and walking journeys]()\n- [Build your saved itinerary]()\n\n06 / Good to know\n\n### Bønne: frequently asked questions\n\n01 Can I get savoury food at Bønne, or is it only coffee and pastries?\n\nBønne’s Scandinavian menu includes a salmon tartine alongside cinnamon and cardamom buns, Norwegian waffles and Norwegian cheese cheesecake. The menu changes seasonally and can also change within a season.\n\n02 Does Bønne serve V60 filter coffee?\n\nYes. Bønne brews filter coffee using V60 and the Etkin ceramic brewer, with a selection that includes fermented coffees.\n\nContinue exploring\n\n### Make Paris\nyour own.\n\n[Visit the official site]()[← All things to do]()\n\nOpening hours, prices and access change. Confirm details on the official site before visiting." }