Discover the very best eating places in Paris in 2025

Paris has lengthy held its place as a culinary powerhouse, however at this time, its deeply rooted traditions are being reinvigorated with a way more daring, numerous and electrifying spirit than in earlier many years. With influences weighing in from far past its borders (and from Japan particularly) – however anchored within the richness of classical approach – the Metropolis of Lights’ gastronomic identification feels extra assured than ever. We’ve chosen ten heavyweights that mirror this thrilling evolution of Parisian haute delicacies in full pressure.

The perfect eating places in Paris to guide now

Arpège

When Chef Alain Passard dropped meat from the Arpège menu in 2001, the eating world deemed him eccentric. This daring transfer, nonetheless, enhanced his sphere of affect, as he pushed vegetable cookery into new territory, initiating a newfound respect for it. The design of the intense, quietly opulent room was additionally his imaginative and prescient, mixing an artwork deco fashion with pastel hues and refined, pure parts. Right this moment, the vegetable-centric menu is rooted in Passard’s three kitchen gardens, every with distinct soil varieties, and explored within the kitchen via the open flame. Strategies like roasting, grilling, and flambéeing are utilized with the aim of preserving greens’ pure textures, colors, and perfumes. The consequence? Showstopping dishes similar to beetroot sushi and onion gratin, which reveal their magic solely when tasted.

Arpège is positioned at 84 Rue de Varenne, 75007 Paris, France

Le Clarence

Housed in a Nineteenth-century mansion owned by Prince Robert of Luxembourg, who designed the area in collaboration with a workforce of artisans, Le Clarence is without doubt one of the grandest-feeling eating rooms within the metropolis. Ornate carpets, damask partitions and aristocratic splendour kind the backdrop, however the meals is much much less fussy. Christophe Pelé’s two-Michelin-starred cooking is instinctive and seafood-led, constructed round seasonal herbs, fruits and flowers, and the assembly of land and sea. Dishes shift always – usually each day – and pairings can really feel surreal on paper (suppose blue lobster with blueberries and bone marrow; tuna, strawberries and lardo; and eel, foie gras and capsicum flowers) however come along with readability and function. Service is heat however razor-sharp, whereas the wine listing is directly classical and progressive, that includes many years of vintages of Château Haut-Brion (additionally owned by the Prince), but in addition full of France’s most enjoyable biodynamic producers.

Le Clarence is positioned at 31 Av. Franklin Delano Roosevelt, 75008 Paris, France.

Le Gabriel

The flagship restaurant of La Réserve lodge presents a refined but brave eating expertise in a luxurious, gold-studded room – designed by Jacques Garcia – and completed with Versailles parquet flooring. With Jérôme Banctel on the helm, it turned town’s newest three-star restaurant in March 2024. Past an exceptional-value 98-euro lunch menu, there are two engaging choices: ‘Périple’ takes diners on a worldwide journey, whereas ‘Virée’ pays tribute to Banctel’s native Brittany, and is one of the best ways to first expertise Banctel’s delicacies. Standout dishes embody a theatrical mackerel course, barbecued in a cedar wooden wrapping (a Japanese approach) and completed tableside with steaming white wine poured over scorching rocks. A squid tagliatelle with duck jus and Kristal caviar demonstrates Banctel’s instinct for authentic flavour mixtures, whereas a classy dessert combining kumquat, yoghurt, and chestnut honey showcases the pastry kitchen’s finesse. Phenomenal wine pairings elevate the expertise.

Le Gabriel is positioned at 42 Av. Gabriel, 75008 Paris, France.

Hakuba

Opened in 2024, Hakuba is the collaboration between Hokkaido-born sushi grasp Takuya Watanabe, three-Michelin-starred chef Arnaud Donckele and pastry chef Maxime Frédéric. The decor features a walnut bar, with bronze edging by Ingrid Donat, a Tsukubai stone fountain, and handcrafted Japanese tableware to match the distinctive delicacies. The primary programs are up to date expressions of premium seafood, similar to purple mullet, aki ebi (scarlet shrimp), and the standout unagi (freshwater eel) rice. Diners then witness Watanabe’s spectacular shari (rice stress management) approach as he assembles oyster, lobster, sardine, and toro (fatty tuna)nigiris. Desserts show comparable ranges of textural precision, combining French patisserie and Japanese conventional sweets, with flavours like chestnut, matcha, hojicha and black rice. Hakuba supplies a world-class eating expertise loved alongside distinctive wine and sake, and the affirmation that Paris is the very best metropolis outdoors Japan for washoku.

Hakuba is positioned at 8 Quai du Louvre, 75001 Paris, France

Kei

Kei Kobayashi made historical past as the primary Japanese chef to open and totally personal a restaurant in Paris, taking up a small area within the 1st arrondissement in 2011. He earned his first Michelin star only a yr later, adopted by a second in 2017 and a 3rd in 2020, cementing his place among the many culinary elite. Educated underneath Gilles Goujon and Alain Ducasse, Kobayashi’s avant-garde fashion fuses exact French approach with a distinctly Japanese sensibility that’s directly meticulous, sleek, and deeply imaginative. The silvery-grey eating room feels each intimate and futuristic, its mirrored partitions studded with glowing glass and topped by a Saint-Louis chandelier impressed by the Corridor of Mirrors at Versailles. The tasting menu is sculptural, vivid, and sophisticated – with dishes similar to hay-smoked langoustine with squid ink sauce and pigeon liver, and the signature salad that redefines the shape fully.

Kei is positioned at 5 Rue Coq Héron, 75001 Paris, France

Maison Sota

Sota Atsumi made his identify at cult restaurant Clown Bar, however his personal restaurant, which opened in 2019, is the place his singular culinary perspective shines. Set in a heat, clay-toned room with shellac-finished wooden, and an open kitchen constructed round a wood-fired oven, the design by Atelier Tsuyoshi Tane Architects mirrors the cooking: natural, stripped-back, and quietly radical. The Tokyo-born chef brings a wabi-sabi lightness to French approach, favouring purity over fireworks. Dishes are anchored by beautiful sauce-making in stunning methods, similar to a salad of mizuna grilled courgettes and inexperienced beans, lifted by a pistachio crème and an albufera sauce reduce with foie gras. Different latest spotlight dishes embody black pig with rosemary sauce, confit onion and wood-fired Jerusalem artichokes, in addition to uncooked scallops, seasoned with porcini garum, and served with sliced white asparagus and horseradish oil.

Maison Sota is positioned at 3 Rue Saint-Hubert, 75011 Paris, France

Plénitude

Ranked 18th on the World’s 50 Greatest Eating places listing in 2025, simply 4 years after opening, the three-Michelin-starred Plénitude displays Arnaud Donckele’s uniquely alchemical method to delicacies. Each dish revolves round one among his signature absolutes – intricate, house-made sauces, similar to Velours Quantity One, a mix of bonito stomach, seafood consommé, chestnut honey, and citron essence. Sauces, at Plénitude, are the principle act. One latest standout, Ange de Basco, options lamb, truffle, and herb pie, plated like an Arshile Gorky canvas – with curves and drips sweeping throughout the plate in surrealistic, sensual gestures. The interiors, designed by American architect Peter Marino, convey a luminous, curvilinear and chic power to match the meals.

Plénitude is positioned at 8 Quai du Louvre, 75001 Paris, France

Septime

Over a decade because it opened, Septime stays worthy of the hype. Chef Bertrand Grébaut’s cooking balances shock and restraint, delivered in a menu stuffed with reverence for greens and seafood. Meat usually performs second fiddle to vegetable centrepieces, similar to braised endive adorned with gossamer-thin lardo, pickled mustard seeds, and a shiny chicken-walnut jus. The restaurant popularised chopping squid and cuttlefish into tagliatelle-like strips, lately serving cuttlefish ‘noodles’ with ajo blanco and chipotle oil. When that includes meat, it sources solely the best possible, like Jersey ribeye with white kimchi and allium miso purée. Wines are pure, hard-to-source, and sometimes revelatory. The inside mirrors the meals’s unfussy precision – naked walnut wooden and patinated partitions create rustic magnificence with out affectation. Grébaut continues to be on the go most nights, sustaining the quiet confidence of a spot that helped outline a brand new, cosmopolitan Parisian kitchen.

Septime is positioned at 80 Rue de Charonne, 75011 Paris, France

Le Servan

Based by sisters Tatiana (ex-L’Arpège) and Katia Levha in 2014, Le Servan stays one of many sharpest expressions of Parisian bistronomy at this time. Raised between France, Hong Kong, and Thailand, and formed by a multicultural upbringing rooted of their French father’s and Filipina mom’s heritage, the sisters serve kaleidoscopically vibrant plates of flavour-forward, culturally fluid cooking in a relaxed, bistro setting. The effortlessly trendy room – sun-swathed at lunchtime – is a refurbished bar, with the unique ceilings revealing white, ornate mouldings, and a weathered fresco of swirling turquoise and golden yellow. Menu highlights embody marinated sardines on thinly sliced brioche, flamingo-pink veal tartare lifted by smoked mayo and dashi jelly, and sweetbreads served with a daring chilli chutney. Nothing, nonetheless, tops the fried boudin noir wontons – which is a candidate for the one finest chunk in Paris and an embodiment of the restaurant’s brilliantly distinctive philosophy.