Paris Restaurants

Lunch at Le Petit Vendôme is an education in casual Parisian classics, from foie gras and escargot to soupe à l’oignon and pan-fried tartare. Bookmark this one for later, when you’re trying to dodge the tourist traps and every French menu starts to look the same; this is the good stuff, promise.

On Sunday, when most restaurants in Paris close shop, our heads go straight to falafel takeaway in the Marais. L’As du Fallafel was the OG—it opened in 1979, ahead of its many imitators on Rue des Rosiers—and it’s without question The One. (Miznon is excellent, too, if you’re looking for a sit-down situation with whole-roasted cauliflower and wine by the glass.) Don’t spend too much time on the menu. We’ll keep it simple: Ask for un falafel and they’ll hand you a fresh pita steaming with fresh, crispy falafel, tender roasted eggplant, shredded cabbage, tomato, hummus, and tahini. It’s excellent with spicy harissa sauce—when they ask if you want it épicé, say oui.

Filipino-Australian chef Hanz Gueco and his team reopened Le Cheval d’Or (which has been here forever) as a high-end fusion spot in 2023. It’s fun and experimental. The menu changes often, but you might find handmade tortellini with mapo ragu, black-vinegar chicken wings, or Sichuan-oil mussels. Natural and biodynamic wines dominate the beverage list, but there are some really good sakes, too.

Vantre is what Frenchie was 15 years ago. Chef Iacopo Chomel and sommelier Marco Pelletier met at Le Bristol's Epicure (after runs at Le Clarence and Le Taillevent, respectively), but despite their fine dining backgrounds, Vantre is relaxed and unpretentious. There are just a handful of seats, and the place is only open for lunch and dinner Monday through Friday. You might notice the crowd is full of chefs from other restaurants, who gather here to split a bottle of wine over lunch. Speaking of: At lunch, opt for the set menu, which goes for just 26 euros for an entrée, plat, and dessert, and get whatever bottle the sommelier tells you to.

At this modern French bistro, you could get away with not looking at the menu at all. The servers are kind and make thoughtful recommendations: this tapa, this dessert, that natural wine. People come for the hot dogs on weekend lunches. Not joking—try one, and you’ll rethink hot dogs entirely. Make reservations; people come back week after week as the menu changes.

At the bottom of Père-Lachaise, this sweet tavern serves a tight menu of tapas and Catalan wines. It’s worth crossing town for the lush and intimate cobblestone courtyard, where we see ourselves spending long summer afternoons eating grilled octopus and French-fry patatas bravas.

Chef Assaf Granit has become known for flavorful Mediterranean food and good vibes. His fourth Paris restaurant, Tekés, is the kind of place you could bring anyone, for any reason, and know you’ll have a fantastic time. Expect open-fire vegetarian cooking—perhaps grilled leeks, beetroot kabobs, za’atar and garlic galettes—in an airy space with high ceilings. The music is always killer, the vibe celebratory, and the service energetic and personable.

Old-school Aux Deux Amis gets shoulder-to-shoulder crowded, so make a reservation or be prepared to squeeze in at the bar to order natural wine and tapas with the masses. The menu changes regularly—expect it might be written by hand and only in French, in which case you can ask your server (or, if you’re at the bar, a new friend) to decipher.

Basque fine dining restaurant Sugaar is one of the buzziest reservations in Paris, and the candlelit space is equally suited for intimate date nights or fancy gatherings with friends. Start with a round of martinis and fatty tuna pinxos before diving into white asparagus, charcoal-cooked fish, and sheep’s cheese tarts.

The name “snack bar” is misleading; this cozy neighborhood spot is a full-blown natural wine bar with dim lighting and an excellent dinner menu, which changes frequently. Think mussels in harissa bouillon, crispy gochujang chicken wings, tomatoes in lemon caper sauce, and fresh spring asparagus, cooked perfectly.