Filled with the aroma of soup simmering inside a tupina ('kettle' in Basque) over an open fire, this iconic bistro is feted for its seasonal southwestern French fare: think foie gras and egg cassoullette (mini casserole), milk-fed lamb, tripe and goose wings. Hopefully nothing will change following the retirement of the gregarious Jean-Pierre Xiradakis, life and soul of La Tupina since 1968.

Food, Wine & Nightlife activity

French Wine Tasting in Paris