Στέκια in Paris

The 1932 bistro classique, Ducasse-stewarded since 2013.

Mazouz brothers' Marais cocktail bar, North African-Pop Art mash-up, since 2001, with a hidden courtyard.

Gaël Orieux's quiet Michelin star, sustainable fish only, fifteen years running.

Haut-Marais no-menu cocktail bar, bartender asks your mood, builds the drink around French organic seasonal produce.

The 11e's reference bistro, steak-frites, soufflé, white tablecloths and zero affectation.

1864 Belle Époque brasserie under a stained-glass dome, choucroute, plateaux de fruits de mer, full theatre.

Philippe Starck's 1970s post-office turned Trocadéro design hotel with rooftop kitchen garden.

1895 Saint-Lazare brasserie, Niermans mosaics, listed since 1989.

Brazilian asador, Lucas Baur de Campos's open-fire 11e room, Le Fooding, Infatuation cult.

Jody Williams's all-day gastrothèque, the SoPi room that never feels off.

Sartre and Beauvoir's corner of Boulevard Saint-Germain since 1887.

Taqueria up front, hidden cocktail bar through the back door, one of Paris's first speakeasies, still in form.

1927 Trocadéro tea-room, marble tables, white aprons, view across to the Tower.

Belle Époque tiles, marionette-sized kitchen, neo-bistro cooking, opposite the Cirque d'Hiver.

Franck Audoux's cocktail bar in a 1911 Hector Guimard Art Nouveau building.

Italian trattoria in a former Jean-Paul Gaultier boutique, Le Fooding 'Best Decor' 2017, still buzzing.

The Goncourt Prize restaurant since 1914, Place Gaillon institution under chef Romain Van Thienen

The 2007 Sentier speakeasy that built modern Paris cocktail culture, still no reservations

Mahogany expat bar from 1911, birthplace of the Bloody Mary, between Opéra and the Place Vendôme

The original Pigalle boutique, leather banquettes, art on every wall, brunch all weekend.

Boutique design hotel inside a former metals factory, concrete, courtyard, cocktail bar at the centre.

Laurent Taïeb's reborn 1888 central post office with rooftop ROOF and Eiffel-facing terraces.

Manoj Sharma's modern Indian on rue de Choiseul, the 2e room that finally read Indian cooking as a chef's cuisine.

Stéphane Jégo's Basque-Breton bistronomie since 2004, riz au lait that built a pilgrimage.

Pigalle bar-restaurant by Fabien Lombardi (ex-Prescription), natural wines, aged cocktails, PUNCH-listed.

Basque auberge on Quai Saint-Exupéry, Pierre Oteiza Kintoa pork, pintxos, the Trinquet Village Seine-edge terrace.

Mourad Mazouz's Marais Maghreb institution since 1990, tagines and pastilla under 17th-century beams.

The tiny bistro between Saint-Sulpice and Luxembourg, Fooding-prize winner.

Southwest French institution since 1894, Art-Nouveau dining room beside the Halles épicerie.

The bistronomy capital of Paris, on the Carrefour de l'Odéon.

Marble-clad tapas-and-wine room next to the old Chateaubriand, Rem Koolhaas interior, natural-wine list.

Châtelet jazz club since 1984, 300+ concerts a year, free Friday-Saturday midnight jam.

The Marais corner where natural wine, oysters and serious cocktails collapse into one room.

The oldest café in Paris, opened 1686, Voltaire, Diderot, Franklin all ate here.

The soufflé restaurant of the 7e, behind Le Bon Marché.

The other Saint-Germain café, with the better view of the church.

World's 50 Best Bars veteran, eleven consecutive years on the list, peak rank #6 in 2023.

Contemporary Lebanese on rue de la Banque, Liza Asseily's Beirut-Paris dialogue

Pigalle absinthe speakeasy, 50 Best Discovery, the Little Red Door team's Storyville room.

Jean-Louis Deniot-designed Evok hotel facing Comédie-Française, with Brasserie Réjane and a marble pool.

Candlelit 9e dining room, reborn under chef Lucie Boursier-Mougenot.

Big Mamma's four-floor Florentine theatre under a Pigalle glass roof.

Italian bistrattoria in the 19th-century Passage des Panoramas, Simone Tondo's Michelin-starred room

Eric Trochon's industrial bistronomy on rue de Seine.

Whisky-led cocktail den behind a discreet 4e façade, Vogue called it one of the world's 20 best.

Adeline Grattard's bistro reincarnation, Franco-Cantonese cooking after Yam'Tcha proper closes