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Paris

810 expert recommended restaurants

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L'Astrance

French 97 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The glazed rabbit with its savory curry, and accompanied by tomato and sorrel, is typical of an eclectic cuisine that doesn't try to marry, at any price, today's fads. — Gayot

For fashionable foodies, a meal at this small, split-level dining room with silver-painted walls on a quiet residential street near the Trocadero is guaranteed Nirvana. In fact, some of... — Concierge

Pascal Barbot is a true culinary force in the kitchen. — Frommer's

Pascol Barbot’s whiz-kid New French has earned him three Michelin stars in record time. — BlackBook

Triple-Michelin-starred chef Pascal Barbot's L'Astrance produces some of the city's most exciting cuisine. — Rough Guide

L'Arpege

French 95 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Into vegetables? 400 euros worth? — Bon Appétit

Chef Alain Passard made waves years ago when he decided to put vegetables, not meat, in the spotlight at his three-star restaurant L’Arpège. — Frommer's

A main course of sautéed free-range chicken with a roasted shallot, an onion, potato mousseline and pan juices is the apotheosis of comfort food. Desserts are elegant. — Time Out

His dishes elevate the humblest vegetables to sublime heights. — Fodor's

Passard is rightly considered a culinary genius but, more importantly, his food tastes sensational. — The World's 50 Best Restaurants

Alain Ducasse au Plaza Athenee

French 92 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Alain Ducasse has rethought his entire restaurant along the lines of 'naturality' - his culinary Holy Grail is to uncover the truth of each ingredient. — Michelin Guide

At the beginning of this century, Alain Ducasse caused a sensation under the gilded ceilings of the Plaza Athénée. Although he was carefully and smartly sticking to the classics, Ducasse... — Gayot

Perfectly-executed but ultimately simple combinations: caviar, cream and langoustine, or brebis, peppered caramel and honey. — BlackBook

To mark its tenth anniversary in 2010, Alain Ducasse revamped his three-Michelin-starred restaurant, going for a "back-to-basics" approach. — Rough Guide

Alain Ducasse at the Hôtel Plaza Athénée, owned by chef Alain Ducasse, blends the finest French cuisine and impeccable interior design. — Travel + Leisure

Pierre Gagnaire

French 90 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Settled in Paris, in a modern blond wood decor with soft lighting and comfortably spaced tables, Pierre Gagnaire combines taste and texture in a harmonious blend of colors. — Gayot

Pierre Gagnaire is not only a wizard of contemporary French gastronomy but also one of the most original and artistic chefs working anywhere today. — Concierge

The team of in-house chefs specializes in creative and unexpected taste and texture combinations. — Travel + Leisure

The restaurant's chic and restrained contemporary decor is in complete contrast to the renowned inventiveness of this famous chef. — Michelin Guide

The best thing about the lunch menu is that it includes four very indulgent desserts: clementine, raspberry and vanilla, chocolate, and passion fruit. — Time Out

Frenchie

French 89 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Frenchie is always packed and for good reason: excellent-value dishes are modern, market-driven... and prepared with just the right dose of unpretentious creative flair. — Lonely Planet

Chef Gregory Marchand lives up to the "hype" with the "intriguingly deep and delicious flavors" he brings out in his contemporary French creations at this "tiny" bistro tucked away in the... — Zagat

Gregory Marchand, who worked in New York and with Jamie Oliver at Fifteen in London... set up this tiny restaurant... and quickly became the talk of the town. — Rough Guide

Near the Sentier metro station, this small, loft-style restaurant has exposed brickwork. stones and beams. — Michelin Guide

Marchand's cooking remains astonishingly good. Starters like house-smoked fish with pickled vegetables are bright and clean, and main dishes... manage to be both comforting and provocative. — Frommer's

Le Grand Vefour

French 89 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The food is tip-top; expect a voyage of discovery in one of the most beautiful restaurants in the world. — Lonely Planet

Opened in 1784 (as the Café de Chartres), this is one of the oldest and most historic restaurants in Paris. — Time Out

Boasting one of the most beautiful restaurant interiors in Paris, Le Grand Véfour remains a history-infused citadel of classic French cuisine. — Frommer's

More than "200 years of history" are on display in this Haute Cuisine "jewel box" tucked away in the Palais-Royal: the neoclassical murals, gilt-framed mirrors and Directoire chairs are... — Zagat

This 18th-century restaurant is considered by many to be Paris’s most attractive. — DK Eyewitness

Restaurant le Meurice Alain Ducasse

French 89 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Head chef Yannick Alleno's cuisine reveals a brilliant alliance of classicism and inventiveness, where even the simplest ingredients are transformed into the most extravagant flavours. — Michelin Guide

Philippe Starck’s redo of this Paris institution, including its Michelin three-starred restaurant, features some surreal touches, from table legs shod in fancy footwear to a frosted mirror. — Travel + Leisure

When Restaurant Magazine named le Meurice among the "World's 50 Best Restaurants" they described the place as "classic, timeless, shameless". — BlackBook

Located in Paris’ first arrondissement with beautiful views of the Tuileries Garden, Restaurant le Meurice Alain Ducasse sits in one of the finest luxury hotels in Paris, Le Meurice — Forbes Travel Guide

"This is what heaven must be" enthuse the admirers of these "sublime", "highly exciting" Haute Cuisine dishes. — Zagat

Breizh Café

French 89 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The crepes here are easy, Breizh-y, beautiful. — Let's Go

"It reminds me of that time many years ago when I was inspired by eating crêpes in Brittany." - Alice Waters, Chez Panisse. — Condé Nast Traveler

Everything at the Breton Café (breizh is ‘Breton’ in Breton) is 100% authentic, be it the Cancale oysters, the 20 types of cider, or the organic-flour crêpes cooked to perfection. — Lonely Planet

Crepes yourself (sorry!) in the Marais. — Bon Appétit

A Breton cafe, with sister outposts in Cancale and Tokyo, serving the best crepes in the Marais (and arguably the city). — Rough Guide

Restaurant Guy Savoy

88 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Creative, elegant, surprising,a very good restaurant. — Not For Tourists

With dark African wood, rich leather, cream-color marble, and the chef's own art collection, Guy Savoy's luxury restaurant doesn't dwell on the past. — Fodor's

This Michelin three-star restaurant in the Paris Mint has five elegant dining rooms with towering windows offering views of the Seine, the Louvre, and the Île de la Cité. — Departures

It took some time for Savoy’s imaginative haute cuisine to finally earn the highest Michelin rating, belated recognition for one of the most inventive chefs in Paris. — Insight Guides

The plates are imaginative works of contemporary art; fans also swoon over "personalized", near "perfect" service and a "beautiful", "modern" dining room. — Zagat

Le Cinq

French 87 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

"Dine like royalty" at this Haute Cuisine landmark in the Four Seasons George V, where "brilliant" chef Eric Briffard's "flawless", "sybaritic" cooking is matched by the "marvelous"... — Zagat

Critics have been lavishing Chef Eric Briffard with praise, saying that he's a shoe-in to regain the restaurant's third Michelin star. — Frommer's

No matter how good the food, a meal at a grand hotel restaurant used to be a yawn or, worse, a parody of obsequiousness. It's places like Le Cinq at the Four Seasons Hotel George V that... — Concierge

For a rare splurge, it is hard to do better than this sumptuous restaurant in the George V. — DK Eyewitness

Five hundred hours are spent each year in research and development in the Le Cinq kitchen and they’ve resulted in innovative dishes like turbot with a truffle fingerling potato emulsion. — Departures

L'Ambroisie

French 87 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Housed in a former jewelry shop restored by Chef Mousieur Pacaud, this is one of only ten Michelin three-star restaurants in Paris. — DK Eyewitness

This "grande dame" of Haute Cuisine, "still one of the best", is "discreetly situated" on the Place des Vosges and offers "exquisite seasonal" dishes in an "elegant", intimate setting. — Zagat

Ambrosia was the food of the gods on Mount Olympus. — Michelin Guide

When Jacques Chirac invited Bill and Hillary Clinton here, he was inviting them to the ultimate in classic French cuisine. — Gayot

One of the best and most confidential 3-star restaurant of the city. — Not For Tourists

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Bistrot Paul Bert

French 87 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

This bistro’s popularity is not surprising, given its combination of vintage decor – complete with zinc bar – and classic bistro cooking. — DK Eyewitness

With a friendly, arty crowd and wonderful food, this back-beyond-the-Bastille bistro would be well worth seeking out even if it weren't one of the best buys in town. — Concierge

The capable director of the set, M. Auboyneau, has successfully devoted his efforts to present a real cuisine at prices of the past century, or almost. — Gayot

Innovative bistro food, in an authentic environment. — Not For Tourists

Ask any local food writer to name his or her favorite classic bistros and there's a very good chance that you'll be directed here. — Frommer's

Le Baratin

French 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The haunt of top Paris chefs such as pastry maestro Pierre Hermé, this wine bar-bistro focusing on small producers is worth the hike to the top of Belleville. — DK Eyewitness

Offers some of the best (and very affordable) French food in the 20e. — Lonely Planet

The key to its success is the combination of inventive yet comforting cooking... and a lovingly selected list of organic and natural wines from small producers. — Fodor's

Star pastry chef Pierre Hermé visits this cheerful little bistro and wine bar high up in Belleville at least every two weeks to fill up on Raquel Carena's homely cooking. — Time Out

"Wonderful" "home cooking" at an "awesome price", matched with an "audacious selection of natural wines", is on the menu at this "unpretentious" Belleville bistrot à vins; the... — Zagat

Le Pre Catelan

French 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

It's "like eating in your own private palace" say fans of this "breathtaking" "beauty" smack in the middle of the Bois de Boulogne. — Zagat

This elegant Belle Époque restaurant in the Bois is a delight, either in midsummer when you can dine on the terrace, or in midwinter when the lights inside are magical. — DK Eyewitness

Frédéric Anton has a way of making you want to suck on the head still attached to the bird on your plate. — BlackBook

Live a Belle Époque fantasy by dining beneath the chestnut trees on the terrace of this fanciful landmark pavillon in the Bois de Boulogne. Each of chef Frédéric Anton's dishes is a... — Fodor's

Based on classic recipes that pay homage to the local produce, Frederic Anton's inventive cuisine is perfectly accomplished. — Michelin Guide

Ze Kitchen Galerie

French 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

William Ledeuil is at the top of his game here, marrying the best Asian ingredients (Thai basil, papaya) with classic French cuisine. — Condé Nast Traveler

William Ledeuil presents an original and artful marriage of French and Asian ingredients across four concept-driven menu sections. — BlackBook

While other chefs have been swept away by the tidal forces of the fusion food trend, William Ledeuil is the only chef in France who still rides atop the wave with great success. — Gayot

Halfway between restaurant and trendy art gallery in atmosphere, with zany modem abstracts on the walls and a designer kitchen on open display. — Rough Guide

Trendy, art on the walls and lots of creativity in the kitchen. Delicious. — Not For Tourists

Spring

International 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Though firmly rooted in technique, Rose sets himself the task of improvising two different menus each day, one for lunch and one for dinner, from whatever strikes his fancy that morning. — Fodor's

We liked the assortment of appetizers which, the day of our visit, were radishes, truite gravlax sprinkled with horseradish, and rabbit rillettes and herb butter. — Gayot

While it’s still about eating a proper meal, and often draws on traditional French dishes, there’s still lots of inventiveness and originality. — Time Out

Daniel Rose, the young American who has every critic on his jock, makes a different four-course market menu each night. — BlackBook

The restaurant is relaxed in atmosphere and his cuisine is prepared with excellent quality ingredients in front of your eyes. — Michelin Guide

Passage 53

French 85 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

An oasis of calm and tranquillity (with window blinds pulled firmly down when closed), this gastronomic address is an ode to the best French produce. — Lonely Planet

Japanese chef Sato has a stint at l'Astrance under his belt, and a respectful touch with the Desnoyer meat and Thiebault veggies in his fridge. — BlackBook

Located in Paris’ oldest covered passageway just off Boulevard Montmartre, the tiny restaurant boasts low ceilings and ornate floor tiles, but the emphasis is clearly on the plate. — Travel + Leisure

In an authentic covered passage, this restaurant has a minimalist decor and offers a fine panorama of contemporary cuisine. — Michelin Guide

In the kitchen, Japanese chef Shinichi Sato... turns out uncluttered cuisine with a focus on seasonal products. — Gayot

Septime

French 85 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

This is the kind of bistro we'd all love in our neighborhood—good food and a convivial atmosphere where diners crane to admire each other's plates. — Fodor's

Living up to "the hype", this "brilliant" bistro by "dynamic" young chef Bertrand Grébaut (ex L'Arpège) is the "real thing", delivering "stellar", often "surprising" dishes. — Zagat

World-famous—without the tiring bells and whistles. — Bon Appétit

Reading the menu at Septime won’t get you far, as it looks mostly like an obscure shopping list (hanger steak/chicory/roots, chicken’s egg/foie gras/lardons). — Lonely Planet

Grébault’s precise and fresh cooking puts produce at the forefront for rustic dishes such as mushrooms with oyster and foie gras bouillon, or an autumnal beetroot salad. — Travel + Leisure

Epicure

French 85 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The bright dining room overlooking the garden boasts a restrained, distinguished elegance in which the glamour of the 18th shines forth. — Michelin Guide

Decorated by Pierre-Yves Rochon in white tones with flowery curtains and golden candelabras, the dining room of Epicure overlooks a French formal garden featuring huge magnolias. — Gayot

Chef Eric Frechon and pastry chef Laurent Jeannin have created a menu of market-fresh, French-influenced dishes. — Travel + Leisure

Chef Eric Frechon is in charge of this "paradise of gastronomy" at the Hôtel Bristol, delivering "phenomenal" Haute Cuisine in what was once the summer dining room. — Zagat

Frechon creates masterworks... that rarely stray far from the comfort-food tastes of bistro cuisine. — Fodor's

Le Comptoir du Relais

French 85 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

In this pocket-sized 1930s bistro, chef Yves Camdeborde delights customers with his copious traditional cuisine. — Michelin Guide

Yves Camdeborde led the pack of French chefs who eschewed the Michelin rat race and founded the ’90s Bistro Moderne movement. — BlackBook

The enviable location draws crowds composed of Saint-Germain's literary and artistic elite, a young and trendy contingent, as well as Camdeborde's faithful followers. — Gayot

Le Comptoir is the domain of Yves Camdeborde, the pioneering chef who kicked off the bistronomy movement, serving high-caliber food in a casual bistro setting. — Frommer's

The prix fixe dinner is booked up as much as six months in advance. If you don't manage to dine, you can sidle up the bar, an area the locals call L'Avant Comptoir, for wine and tapas. — Time Out

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