Places in Le Marais

One Michelin star inside Place des Vosges' most discreet pavilion, Marais gastronomy without the spectacle.

The Île Saint-Louis institution Gault Millau crowned in 1961, still family-run, still the standard.

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

Bertrand Larcher's original Paris crêperie, Bordier butter, Breton cider, Tokyo-trained discipline.

1924 corner bistro with an open kitchen, and Paris's most decorated bœuf bourguignon.

The cult sandwich stall inside Marché des Enfants Rouges, 30-minute queue, 13.50€, no apologies.

A Provençal bistro hiding behind Place des Vosges, and the city's largest pastis collection.

12 rooms, all looking onto Place des Vosges, Evok Collection's quietest, most contemplative Paris address.

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

12 rooms, exposed beams, quiet 4e side street, the Marais's small, well-priced character hotel.

Marais chocolatier with a tea room, millefeuille made à la minute, possibly Paris's finest caramels.

The bistro mythology lives at #32 rue du Vertbois, controversial, expensive, irreplaceable.

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

5-star hideaway behind ivy on Place des Vosges, 56 rooms, a courtyard, a Michelin-starred restaurant.

Vegan French on rue Saint-Paul, twenty-plus years reinterpreting French classics without animal product.

Myriam Sabet's Levantine pâtisserie, kadaïf 1001-feuilles that Istanbul visitors instinctively recognise.

Marais épicerie-fine + restaurant, Delphine Plisson's Dean & DeLuca answer for Paris.

Paris's oldest covered market, since 1615, 21 stalls, all of lunchtime Marais, on one block.

France's oldest tea house since 1854, the Bourg-Tibourg flagship with the colonial-era painted casks

Marais Korean BBQ, chef Sunghak Han's table-top grill, halal option, Michelin guide listing.

Emmanuel Ryon, MOF glacier, Pastry World Champion, turns gelato into Marais grand cru.