La Bavaroise review: our verdict
Since 1968, La Bavaroise has barely changed its look, which is precisely why we keep coming back: white tablecloths, red velvet, and a whole wall of wine bottles above the banquette seating. On the plate, the beef comes from Béni Mellal, matures for several weeks, and then goes into the Josper charcoal oven. Tartare, T-bone, entrecôte, Rossini fillet: the brasserie classics still hold their own on the menu.
It is the lunch table for business meetings in the city center, just steps from the central market, families who have frequented it for decades, and meat lovers who want a real charcoal-grilled cook. In the evening, the music remains jazz and discreet. This is not the place to discover reinvented cuisine, nor to wolf down a meal in a hurry: here, one comes for the classic done to the rules, and one takes the time.
The dish to order: the grilled T-bone on the Josper, to share. The good time slot: Saturday, with continuous service from noon to 11 pm. The trap: moving away from the meat, which has made the house's reputation for over fifty years.
