This small Paris restaurant celebrates the flavors of jamón ibérico, a high-quality Spanish ham. This particular charcuterie is cured for up to 42 months, and Bellota-Bellota serves it alongside tapas and in sandwiches. Menu selections include small plates such as pickled olives and marinated red peppers, as well as more substantial dishes, such as lomo, or pork tenderloin. The dining area can only be accessed by first passing through the shop at the front of the building, and past the many whole-cured hams hanging from its ceiling.
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Congratulations to Mei Lin, winner of Top Chef Season 12.