The 15 Trendiest New Mytouries in Paris

LVMH’s Cheval Blanc hotel, which offers stunning views of the Pont Neuf, already boasts three acclaimed restaurants: Le Tout-Paris, Langosteria, and the three-Michelin-starred Plénitude. In spring 2024, this luxurious venue introduced a fourth restaurant led by renowned sushi chef Takuya “Taku” Watanabe. Taking over the space formerly occupied by bakery Limbar, Hakuba is an intimate omakase restaurant featuring 24 seats arranged around three distinct counters. The menu, crafted by Watanabe, chef Arnaud Donckele, and executive pastry chef Maxime Frédéric, invites diners to enhance their meal with a selection of wine or sake, with an expectation of several hours spent indulging (and it's worth every minute). Located in the 1st arrondissement.

After leaving his roles at Vivant Deux and Déviant, many diners eagerly awaited Pierre Touitou’s return with a solo venture. Following a few years and a stint at Luma Arles, he has finally made his comeback with this stylish neo-bistro situated between the Tuileries Gardens and the Palais Royal. Touitou and his team craft a dynamic menu from an open kitchen, focusing on a limited selection of ingredients or condiments at a time. The lo bak go, a Chinese turnip cake presented like panisse, is a standout starter, ideally paired with the braised beef shoulder accompanied by pkaila (stewed spinach) mixed with beef tongue. For dessert, don't miss the Clery strawberries adorned with turmeric ice cream and crunchy honeycomb. Located in the 1st arrondissement.

Those who enjoyed the Mediterranean Levantine cuisine at Balagan, which closed in 2022, will find a familiar vibe and flavors at Kapara, the new occupant of the space, also operated by the JLM Group. Head chef Zohar Sasson continues the theatrical presentation style and maintains many of the beloved influences from the original restaurant while introducing a fresh array of shareable dishes. The much-loved polenta with wild mushrooms and Parmesan, along with the Frenavon bread, makes a comeback. Notable dishes include tortellini with shabzi (Iranian vegetable stew), chicken koftas seasoned with smoked paprika, pan-seared sea bass served with chickpeas in za’atar yogurt sauce, and for dessert, olive oil chocolate mousse garnished with fleur de sel. As at Balagan, sitting at the chef’s counter offers an exciting atmosphere. Located in the 1st arrondissement.

After departing from London’s Holborn Dining Room in 2022, English chef Calum Franklin joined Public House under the Bertrand Group, marking his debut in the French capital. Known as the “pie king” for establishing Holborn’s pie room in London, Franklin has brought several of his signature latticed pies to this vibrant British brasserie located just a few blocks from the Opéra Garnier. The menu features classics such as Scotch eggs (made with boudin noir), fish and chips, sausage and mash, and an excellent sticky toffee pudding for dessert, along with a wide selection of beers. Located in the 2nd arrondissement.

After a decade managing the street food spot Frenchie To Go, renowned chef Grégory Marchand decided it was time for a change. He enlisted his favorite interior designer, Emilie Bonaventure, to transform the Frenchie To Go space into a stylish trattoria inspired by the 1960s. Drawing from his experiences in regional Italian cuisine while working in London and New York, including at the River Café, Marchand infuses his menu with creative twists on traditional dishes, focusing on high-quality ingredients. Enjoy antipasti, fresh pasta, and secondi like spiced sausage pizzette, agnolotti a la carbonara featuring smoked eel and horseradish, and braised monkfish in an anchovy-rosemary sauce. For dessert, indulge in affogato made with coffee from the specialty roaster nearby, L’Arbre à Café. Located in the 2nd arrondissement.

After making waves as one of the city's most acclaimed chefs in residence at Le Mermoz and Le Perchoir, Manon Fleury has established her presence in the Marais with this Scandinavian-inspired Mytoury. It stands out in Paris for its strong emphasis on the nutritional and environmental benefits of plant-based cooking, providing detailed insights into ingredient sourcing. With a predominantly female kitchen brigade, Fleury and her team present a vibrant, seasonal tasting menu featuring bold and surprising flavor combinations, such as congee-style rice porridge with rainbow radishes and strawberries, or a homemade kumquat sorbet atop puffed einkorn. Located in the 3rd arrondissement.

While Paris boasts numerous traditional Lebanese Mytouries, this vibrant venue next to the Cirque d’Hiver adds a modern twist to the cuisine. Chef Rita Higgins, trained at the Cordon Bleu in Paris, draws from her culinary experiences in Beirut and Tokyo to craft inventive, ever-changing meze and main dishes designed for sharing. The menu features regional Lebanese specialties, such as various hummus options (try the cuttlefish or the fresh pea version with mint and feta in spring); fatteh topped with green asparagus, wild garlic butter, and bottarga; sea bass shish kebabs marinated in paprika and labneh; and a rich pistachio cake layered with ashta cream and black cherry compote. Be sure to explore the creative cocktails, house-made lemonade, and natural wines. Located in the 11th arrondissement.

Following their success with Bobi, one of Paris’s pioneering Filipino restaurants, Jessica Gonzales and Aurélie Véchot have opened Kapé in the Oberkampf area of the 11th arrondissement. This stylish Filipino coffee shop offers a concise yet delightful menu of snacks and specialty beverages. Don’t miss the adobo dip, a creative take on chicken adobo, and the arroz caldo, a comforting rice porridge featuring chicken, egg, ginger, and garlic. For dessert, indulge in traditional treats like puto, a steamed rice cake accompanied by coconut jam, or silvanas, Filipino sandwich cookies made with two cashew dacquoise cookies filled with chocolate mousseline cream and coated in chocolate crumbs, resembling an Oreo. The menu also includes soft serve, pandesal, and ube lattes. Located in the 11th arrondissement.

This two-story wine bar near Place de la Bastille offers stylish interpretations of Greek Cypriot traditions. Chef Paul-Henri Bayart, alongside his wife Margaux Varnavidou, prepares hearty made-to-order sandwiches and salads during the day, transitioning to a rich array of meze in the evening. Expect to find dolmades (stuffed grape leaves), Cretan dakos (barley rusk topped with tomato and cheese), keftedes saganaki (meatballs), and delightful desserts like homemade orange blossom ice cream or Greek walnut cake. Regular patrons also know to ask about Bayart’s selection of rare natural and biodynamic wines from Greece and Cyprus. Located in the 11th arrondissement.

After establishing a natural wine presence in the 11th and 19th arrondissements with Chambre Noire, Oliver Lomeli has partnered with Julio Guerrero to create this wine bar and taqueria opposite Saint-Ambroise church. The team serves a concise menu of tacos, tostadas, and pickled vegetables from a compact semi-open kitchen, accompanied by a diverse range of natural wines, primarily from Germany. Located in the 11th arrondissement.

Oobatz, named after the Italian American term for crazy, is the new home of American sourdough baker Dan Pearson, known for his Pizzamarole specialty pizzas that sold out during pop-ups at Le Rigmarole. This new venue accommodates 45 guests, including a counter for walk-ins, yet maintains the charm of the original pop-up. The menu features six sourdough pizzas, including a chef's surprise, with toppings like polpette, caciocavallo, and red onion strips, or endive, bleu de chèvre, and scamorza. Indulge in decadent desserts such as the pizzookie—a large chocolate chip cookie served warm with vanilla ice cream—and a cinnamon-heavy apple crumble with cheesecake ice cream. Pair your meal with natural wine or craft beer from Basqueland. Located in the 11th arrondissement.

For the past ten years, chef Raphael Rego, originally from Rio, has been recognized for his Michelin-starred restaurant Oka. Now, with Oka relocated to the residential 17th arrondissement, he has opened this more accessible bistro that connects to his fine-dining establishment. The kitchen features a Josper double parrilla, where meat and fish are grilled over charcoal, visible from nearly every seat in the dining room. Ingredients are sourced from a seven-acre vegetable garden grown exclusively for the chef, located southeast of Paris. Begin your meal with ceviche topped with candied kumquat, ginger, and peppers, followed by bacalao dumplings served with a cashew sabayon dipping sauce. For the main course, enjoy the day's whole fish and prime rib over cassava semolina. Save room for dessert, including a chocolate and Brazilian nut soufflé tart, and the chef's elevated version of Romeo & Juliet: a traditional street food dessert reimagined with mousse de petit lait, fresh guava, and lemongrass. Located in the 17th arrondissement.

While it might seem fitting to label this cozy “micro-comptoir” (boasting only 23 counter seats) in Montmartre as an Italian Mytoury, for Japanese chef Tsuyoshi Yamakawa, the menu reflects his seven years of training with Carlo Cracco in Milan and Antonio Mellino in Naples, along with experiences at Le Verre Volé, Saturne, and La Crèmerie in Paris. During the day, the chef serves simple onigiri from a takeout window. By night, he presents a curated menu featuring savory maritozzo stuffed with ricotta and topped with ikura (salmon roe), fresh pasta like ravioli filled with prawns and scallops served in a bisque, and a deconstructed dorayaki inspired by tiramisu, layered with praliné cream, toasted hazelnuts, and a coffee biscuit. Complement the dishes with a glass of natural wine from France or Italy and conclude your meal with a Japanese highball. Located in the 18th arrondissement.

There's a reason why this Turkish-style wine bar in the 18th arrondissement is gaining a loyal following. It's one of the few places where you can enjoy small plates and döner kebabs alongside natural wine in a cozy sit-down setting. The kitchen sometimes features guest chefs like Aaron Rosenthal and Antoine Villard. Don’t miss the spit-roasted chicken kebabs (available with or without the galette) served with crispy double-fried fries and chili mayo, zesty chicken wings, and hummus topped with spicy ground lamb, tahini, and onions. Located in the 18th arrondissement.

Reimagined in 2023 by a group of four friends in the industry, Cheval d’Or near Buttes Chaumont Park exemplifies the exciting revival of fusion cuisine by chefs across Paris. Crislaine Medina and Nadim Smair curate the wine selection, while chefs Luis Andrade and Hanz Gueco present a dynamic, mashup-inspired menu in what was once a Chinese restaurant established in Belleville in 1987. The menu changes with the seasons, featuring unique dishes such as Beijing duck with canard à l’orange, croque-madame with shrimp, fried egg, chili oil, and mayo, or mapo ragu made with fresh pasta, all complemented by a selection of natural European wines. Located in the 19th arrondissement.