Classic boeuf bourguignon at a century-old bistro, chicken yassa and other West Africa flavors at the Hotel Ritz, tofu croquettes at the city’s hottest vegan restaurant, and more of Paris’s best meals right now
Paris has reclaimed its status as one of the world’s favorite cities to eat. The French capital is bustling with a brilliant constellation of restaurants these days, including a bevy of openings that show off how deliciously cosmopolitan it’s become: Menkicchi is maybe the best ramen shop in town, while young French Malian chef Mory Sacko cooks stunningly original dishes at Mosuke. Plus there’s an inventive and diverse array of casual dining options, like the affordable Café du Coin, excellent Montmartre bistro Le Maquis, and Parcelles, an outstanding bistrot a vins in the Marais. There’s also been a renaissance of Paris’s long-established gastronomic landscape, with traditional bistros, brasseries, and stylish restaurants serving classic French cooking made famous by chef Auguste Escoffier.
Updated, January 2024:
A new generation of young chefs bristling with talent are delighting visitors and locals with intriguing new takes on contemporary French bistro cooking, creating meals that are seasonal, local, and sustainable. People like Clément Vergeat at Tracé and Maxime Bouttier at Géosmine are bringing the precision and technical excellence of haute cuisine to this more casual style of cooking, blurring the boundary between bistros and fine dining. Vegetables play an ever larger role on the menus of these restaurants, where seafood is often favored over meat as well.
The still very good Eels makes way for the outstanding Tracé, which has become the talk of the town, and Géosmine replaces Les Parisiennes to showcase the rising star of Bouttier.
We update this list quarterly to make sure it reflects the ever-changing Paris dining scene. The guide is organized by arrondissement, spiraling out from the First.
Alexander Lobrano is a Paris restaurant expert and author of Hungry for Paris, Hungry for France, and his gastronomic coming-of-age story My Place at the Table. He blogs about restaurants and writes often for the New York Times, the Wall Street Journal, Saveur, and other publications.
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