The 30 best restaurants in Paris. Gastronomic restaurants. Affordable restaurants. Eiffel Tower or city view. Art Nouveau restaurants. Our selection out of the 13 000 restaurants in the City of Lights. Paris restaurant map. Trip to Paris.
There are 13 000 French and international restaurants in town. Paris is the place to taste world famous French cuisine. We have selected 30 top French restaurants that we know well and consider the best against four criteria:
* Paris restaurants with a view: A few restaurants combine great French food with a spectacular view of Paris.
* Nouvelle cuisine in Paris: taste nouvelle cuisine, fusion food and traditional French cuisine at their best.
* Art nouveau restaurants: a few Art Nouveau restaurants are beautiful, competing with amazing Art Deco restaurants.
* Affordable restaurants in Paris: Stick to set menu, drink tap water, pay around 25 euros at these top quality restaurants.
Restaurants are often closed on Sundays or Mondays, on December 25th and January 1st. Many of them are closed fully or partly in August. Paris brasseries are open seven days a week and on holidays. Most restaurants have a set menu for lunch on weekdays that is much cheaper than à la carte. It is free and quite common to drink tap water in Paris.
You are looking for a restaurant in town to propose, celebrate a wedding anniversary or another great event.
Take the spectacular private lift of the restaurant to the second floor of the Eiffel Tower. At 125 meters, enjoy the breathtaking view. Managed from 2007 to 2017 by 3 star cook Alain Ducasse, the restaurant was not up to its reputation. It reopened in July 2019 with Frédéric Anton, 3 star with Pré Catelan in Bois de Boulogne, as the new cook. The overall experience - lift, view, cuisine and service - positions the Jules Verne as the best choice in town for one time travellers, specially at lunchtime on weekdays.
The more affordable Ciel de Paris, another great restaurant, has a breathtaking view of the Eiffel Tower. Check our selection of the top restaurants with a view of Paris.
The city has many affordable restaurants: Chinese, Vietnamese, Japanese or Italian, that you find at every corner. Many Parisians eat daily in French restaurants or brasseries that have dish of the day (plat du jour) or set menus at affordable prices. A few miraculously serve the best food you can have in town. Try Des Gars dans la cuisine, a small restaurant near Musée Picasso, Le petit bouillon Pharamond near Les Halles and Centre Pompidou or Grancoeur in Le Marais.
Check our selection of affordable restaurants in Paris.
The city has a rich legacy of restaurants from the Art Nouveau time (1890-1914), a very lively and artistic period in the city, kicked off by the Eiffel Tower inauguration in 1889 and ended by World War 1. A few combine beauty and good food.
We love Mollard, an affordable brasserie near Saint-Lazare train station, the Opera Garnier and the department stores.
The seashells, sauerkraut and the famous Omelette Norvegienne make up a delicious meal. Drink beer from the tap or Alsatian white wine. We are regulars.
In between the Seine River and Saint-Germain des Pres on the left bank, Relais Louis XIII is housed in a 17th century house, featuring old stones, noble wooden beams, engravings, stained glass windows and antique chairs.
Very attached to traditional French cuisine, Manuel Martinez, the cook, revisits it and brings an elegant modernity to his classical dishes. The cook is obsessed with finding the truth in flavors, through a meticulous produce selection process. Great gastronomy. 65 euro signature menu at lunch time.
Le Petit Marguery is an iconic address of traditional and generous French cuisine, created in the 1900s. On the menu, renewed every day, find the traditional specialties - most of them from the original recipes of the owners of the place - which always follow the seasons, game, market products, the large wine list of estates and owners. Flavors of autumn: hare à la royale, double house fat, cod back with spices and honey, roasted gray partridge, pan-fried sweetbreads with morel mushrooms, and the famous Grand-Marnier soufflé, immutable on the menu. We very much like the Crèpes Flambées au Grand Marnier. Three course set menu at lunch and dinner for 32 euros.
At the edge of the lovely Parc Montsouris, south of the city, Pavillon Montsouris has a beautiful dining room in winter and a terrace right in the park when the weather is good. Service and food are excellent. Prices are moderate for this quality. The metro station is Cité Universitaire on RER B, 10' from Notre Dame. A really good experience for lovers.
The most out of the beaten track dining experience in the City of Lights is l'Aloyau in the meat pavilion of Rungis Market. Open from 3am to 4pm on weekdays, they serve fresh products and specialize in meat. Private rooms on request.
What about visiting the meat pavilion and eating a French specialty with a bottle of wine at 5am when the market is in full activity. You will remember this experience forever.
Every year in May (10 to 13 December in 2020), the Grand Palais is turned into a pop-up restaurant for four days of delicious food tastings, cooking shows, meet and greets with the chefs in residence, all wrapped up in a festive atmosphere. 20 chefs, the best in town, set up a small restaurant to show us their signature dishes in small portions, these key dishes that make the attending chefs famous worldwide. Attending chefs include Frédéric Anton (Le Pré Catelan), Romain Meder (Alain Ducasse au Plaza Athénée), Kei Kobayashi (Kei), Philippe Labbé (Tour dArgent), Alain Solivérès (Taillevent), Anne-Sophie Pic (La Dame de Pic), Bruno Doucet (La Régalade), Dan Yosha (Balagan), Denny Imbroisi (Epoca), Lucas Felzine (Uma), Nicolas Sale (Ritz Paris), Thibault Sombardier (Antoine & Mensae), Yoni Saada (Bagnard), Juan Arbelaez (La Casa), Jean Sevegnes (Ladurée).
French food has iconic dishes such as Soupe à l'oignon and Boeuf Bourguignon. The recipe of Boeuf Bourguignon helps explain why French cuisine is so good. Select first class chuck. The chuck is cooked in red wine (10 liters for 5 kg of meat) for 5 to 6 hours until the latter reduces by half. The meat is then marinated during 24 hours with carrots, onions and garlic. Then the meat and vegetables are colored separately in the pan, before being cooked again between 5 and 7 hours. Celery, peppercorns, cloves and tomato paste are added to reduce the acidity of the wine. Mushrooms, bacon and carrots are cooked separately. Then all is annealed, warmed up minute and served.