Fitzcaraldo

The story

Fitzcaraldo Paris: Award-Winning Bagel Cuisine in the 11th Arrondissement

The chef and the kitchen

Tomer Getz Levy leads the kitchen at Fitzcaraldo Paris, bringing his experience from Chambre noire, Furia, and Cave Canaille to this pared-down 11th arrondissement location. Polished concrete floors and Formica-topped tables create a quiet backdrop for the daily bread ritual. The kitchen focuses exclusively on bagel cuisine, treating each dough ball with precise fermentation and careful shaping. This disciplined approach has earned the venue a spot on the 2026 Le Fooding list.

Signature bagels and modern cooking

Fresh rounds emerge from the oven with a golden crust, reflecting a classic bagel cooking method passed through careful proofing. Chef Levy spreads them generously upon ordering, starting with a confit tuna base layered alongside pickled onions, crisp cornichons, and fresh dill. Vegetarian guests receive an equally generous portion of melted cheddar paired with the same sharp vegetables. Simple iterations allow diners to choose between aged Comté, salted butter, or house-made jam.

A quiet dining ritual

The narrow room operates best during midday hours when patrons gather around natural wine glasses and steaming coffee cups. Chocolate-sesame cookies and dense carrot-ginger cake round out the sweet selections without overwhelming the savory main course. Visitors often describe the lunch hour as a steady rhythm of passing plates and quiet conversation. The kitchen treats every bagel cuisine creation with measured care, keeping regulars returning throughout the week.