Last checked 2026-09-07
Korean bar — Paris
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- Last checked
- 2026-09-07
A Korean bar differs from a restaurant in the order of things: you come to drink first, and the food follows.
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Soju plain or flavoured, makgeolli poured into a bowl, beer, and increasingly cocktails built on those spirits — soju and yuzu, makgeolli and matcha. What arrives at the table is anju, salty dishes made to last an evening and to be shared. The list is short, the genre still being marginal here, and the line with a pocha is sometimes thin — the difference lies mostly in the noise level and in the care given to the drinks list.
K-RESTO.