Badi

The light is dim, a large stone bar stretches across the room, and birch stools line the walls and the counter

Everything at Badi is beautiful, but what we particularly love are the hundreds of cider bottles with bright and colorful labels that fill the shelves.

On the menu, there are Breton galettes crafted seasonally (9€), No. 3 Cancale oysters (6€), seaweed tartare (5€), and stuffed clams with garlic and parsley butter (15€). We are delighted to have arrived by the sea.

Victoria and Maxime have fully embraced the Breton touch in their food offerings, complementing their ultra-refined selection of Norman ciders with 100% Belgian references, which have recently dominated their shelves. Both former employees at Ötap, they first enjoyed working with natural wines before becoming passionate about the world of cider—still too little known but made with as much love and creativity as our favorite wines.

At Badi, the ciders are organic and free from additives. The ciders by the glass (4.9€ – 5.4€) change approximately every two weeks. Alcohol levels range between 5% to 7%, making it ideal to start the evening. Or to end it. Badi is a bar, but like the best neighborhood bars, we love to come here to eat a little, a lot, or to spend the whole evening, enjoying buckwheat galette with sausage and cider-braised onions (a delight), or the one with Fourme d’Ambert, spinach, and toasted pine nuts.

Four selections by the glass the evening we visited, and we tried them all. We fell in love with Cidra Kahlo, a slightly smoky Breton cider, and Brut, a Belgian cider aged in oak barrels, rich and round from the Cidrerie du Condroz. We also tasted Pommeau (7€) on Maxime’s recommendation, a blend of apple calvados and apple must, with a tarte tatin flavor, served chilled with an ice cube, and we were delighted.