Big Cocktail Bar

Bar Popolare


Avec 15.000 bouteilles en vitrine et littéralement 500 références du monde entier et en particulier d’Italie, le Bar Popolare est officiellement le plus gros bar de Paris mais surtout un lieu de teuf ambiancé par la sexy team d’Alberto Sinibaldi et de Pedro Marquet, des mecs swag qui ont du flair. Leur grosse sélection de Vermouth, Bitters, Digestifs & Amari italiens déboite et sont twistés en clinquant cocktails comme ce mojito au maté, cette petite Caipi à la mangue ou ce Mosquito Mule infusé aux herbes. Comme on ne fait pas la teuf tout seul, on envoie aussi les Passion Margarita et des Daiquiri del Bosco versions frozen XXL et on vous a aussi prévu quelques cool shots. Ah et sinon, du jeudi au vendredi, on pousse les tables, on envoie de bons vieux sons qui nous font marrer, on sexy twerke, on trinque goulument et on se la kiffe tout simplement entre potes.


We are open every night, come to the right place, do not go through the square, just ask for the bar #love


111, Rue Réaumur, 75002 Paris















Tutto e fatto
in casa. E Basta.*

* The card changes every month,
Depending on arrivals and seasons

Why don’t you take reservations ?

We use amazing products that come directly from amazing producers located in Italy. We only serve fresh, 100% made-in-house food. And in order to stay in the spirit of the authentic Italian trattorias we love so much, we offer a menu that’s as affordable as possible. The reality is that latecomers and cancelled reservations represent an enormous cost for restaurants. In order to be able to offer quality products at affordable prices, we have to ensure that all our seats are filled. Either we accommodate a lot of people, or we make a lot of profit.

Plus, there’s advantages to not having to reserve 2 months in advance just to eat a pizza ! To put it simply : we understand that not taking reservations can be inconvenient for our diners, but we have to weigh this consideration against the fact that we’re trying to offer high value-for-money by squeezing our margins. To make things just a little bit easier, we’ve put in place a wait-list system whereby our hostess take your name and telephone number and call you when your table is ready.