Guidebook for Montmartre, Paris 18th
Gastronomie
Colline d'Asie
21 Rue André del SarteGreat asian meals, they also have a small terrace.
Restaurant situated on a nice place, good and classic meals.
143 locals recommend
L'Eté en Pente Douce
8 Rue Paul AlbertRestaurant situated on a nice place, good and classic meals.
"Taken over by Lukasz Gorniak, a bistro professional, and Jonas Seignovert, an unearther of bottles, the brasserie (brown tones, a mezzanine passageway, lots of plants and a gigantic terrace) respects the classics (deviled eggs, veal kidneys in a mustard sauce, Charolais steak tartare, sea bream with ratatouille…), all while going above and beyond (diploid oysters, Auvergne sausage from Dutrevis, hummus, fries, homemade tiramisu…)."
64 locals recommend
Chez Ginette
101 Rue Caulaincourt"Taken over by Lukasz Gorniak, a bistro professional, and Jonas Seignovert, an unearther of bottles, the brasserie (brown tones, a mezzanine passageway, lots of plants and a gigantic terrace) respects the classics (deviled eggs, veal kidneys in a mustard sauce, Charolais steak tartare, sea bream with ratatouille…), all while going above and beyond (diploid oysters, Auvergne sausage from Dutrevis, hummus, fries, homemade tiramisu…)."
"Backed by his brother Julien (ex-Gagnaire), the chef works with high-quality ingredients in his brand new kitchen. Only six nights in and already putting in a fine performance: an elegant mish-mash of rope-grown mussels, cockles and amande clams in an incredible pine vinegar; fattened hen from the Perche region prepared as a blanquette, with enoki mushrooms..."
Chantoiseau
63 Rue Lepic"Backed by his brother Julien (ex-Gagnaire), the chef works with high-quality ingredients in his brand new kitchen. Only six nights in and already putting in a fine performance: an elegant mish-mash of rope-grown mussels, cockles and amande clams in an incredible pine vinegar; fattened hen from the Perche region prepared as a blanquette, with enoki mushrooms..."
"Cushy café in Montmartre (tiled floors, sixties light fixtures, a big faubourgeois terrace)! That’s where Amandine Chaignot, the chef at Pouliche, prepares comforting retro-bistro cuisine. [...] Other typically French treats spotted on the menu: oeufs mayo, frog legs in persillade, calf’s head with sauce gribiche, veal with béarnaise sauce, a Poire Belle-Hélène dessert."
Café de Luce
2 Rue des Trois Frères"Cushy café in Montmartre (tiled floors, sixties light fixtures, a big faubourgeois terrace)! That’s where Amandine Chaignot, the chef at Pouliche, prepares comforting retro-bistro cuisine. [...] Other typically French treats spotted on the menu: oeufs mayo, frog legs in persillade, calf’s head with sauce gribiche, veal with béarnaise sauce, a Poire Belle-Hélène dessert."
"The bouillon, a working-class restaurant from before low cost was fashionable! It’s first-come, first-serve here (no reservations, so you’ll have to wait in line just like everybody else). With 300 white tableclothed covers spread out over two levels, there’s a festive mood and a rapidly changing crowd. The menu features all the brasserie starlets: leeks in vinaigrette, country terrine, herring with oiled potatoes, sausage with lentils, lamb stew, beef bourguignon, rice pudding and clafoutis…"
252 locals recommend
Bouillon Pigalle
22 Bd de Clichy"The bouillon, a working-class restaurant from before low cost was fashionable! It’s first-come, first-serve here (no reservations, so you’ll have to wait in line just like everybody else). With 300 white tableclothed covers spread out over two levels, there’s a festive mood and a rapidly changing crowd. The menu features all the brasserie starlets: leeks in vinaigrette, country terrine, herring with oiled potatoes, sausage with lentils, lamb stew, beef bourguignon, rice pudding and clafoutis…"
"A tiny bistro all done up with stone and brick walls, bunches of dried flowers hanging from the ceiling and a list of producers displayed on the wall: Profil Grec feta, Tom Saveurs fish, beef from the Aubrac… So many good ingredients that chef Charles Neyers – who was snatched up from the motherhouse – transforms into small plates for twenty-some diners."
Petite fleur
5 Rue Damrémont"A tiny bistro all done up with stone and brick walls, bunches of dried flowers hanging from the ceiling and a list of producers displayed on the wall: Profil Grec feta, Tom Saveurs fish, beef from the Aubrac… So many good ingredients that chef Charles Neyers – who was snatched up from the motherhouse – transforms into small plates for twenty-some diners."
"For a first-class trip to Roaring Twenties Paris, head to SoPi! Here you’ll find Hôtel Rochechouart flaunting its Art Deco luster – especially in its magnificent restaurant designed by Festen (alabaster suspension lamps, tawny banquettes, white tablecloths, real silverware, a retro soundtrack…). And to match the décor, the nostalgic menu reunites great brasserie classics."
Restaurant Rochechouart
55 Boulevard Marguerite de Rochechouart"For a first-class trip to Roaring Twenties Paris, head to SoPi! Here you’ll find Hôtel Rochechouart flaunting its Art Deco luster – especially in its magnificent restaurant designed by Festen (alabaster suspension lamps, tawny banquettes, white tablecloths, real silverware, a retro soundtrack…). And to match the décor, the nostalgic menu reunites great brasserie classics."
"In her Hellenic neo-taverna (an Aegean blue façade, bistro chairs, a sun mirror), chef Mikaela Liaroutsos (who trained under Rostang and Lignac) is keeping the Lamarck neighborhood happy with some well-made mezze. The night we went, we took a seat on the big terrace and nibbled on some incredible eats: flash-seared feta with honey, roasted Padrón peppers and pine nuts; extremely comforting kolokythokeftede zucchini beignets with a yogurt dipping sauce; a classic homemade taramasalata; dakos (a dark Crete bread)..."
28 locals recommend
Ētsi
23 Rue Eugène Carrière"In her Hellenic neo-taverna (an Aegean blue façade, bistro chairs, a sun mirror), chef Mikaela Liaroutsos (who trained under Rostang and Lignac) is keeping the Lamarck neighborhood happy with some well-made mezze. The night we went, we took a seat on the big terrace and nibbled on some incredible eats: flash-seared feta with honey, roasted Padrón peppers and pine nuts; extremely comforting kolokythokeftede zucchini beignets with a yogurt dipping sauce; a classic homemade taramasalata; dakos (a dark Crete bread)..."
"Romain Lamon decided he no longer wanted to play second fiddle. So since 2017, the thirty-something has been running things at the Scandi-chic Polissons (timeworn hardwood floors, blue and white tones, translucent suspension lamps), caring for the most demanding appetites from behind the tiled bar of his open kitchen."
47 locals recommend
Polissons
35 Rue Ramey"Romain Lamon decided he no longer wanted to play second fiddle. So since 2017, the thirty-something has been running things at the Scandi-chic Polissons (timeworn hardwood floors, blue and white tones, translucent suspension lamps), caring for the most demanding appetites from behind the tiled bar of his open kitchen."
"There are Portuguese bistro vibes now to be found in Montmartre, where the joyful Sapinho (which means “small frog” in Saramago’s native tongue) is spreading a hearty dose of saudade! All settled into this cute spot, Rafael Dos Santos (who is also the owner of L’Escalier) wakes up his Lusitanian ancestors with hip-hop music and naturopath bottles of wine. And what about the cuisine? It was served directly at the tiled bar the night we went: bacalhau bolinhos, which are incredibly crispy salt cod fritters; amêijoas à bulhâo pato, or a bowl of lemony clams marinière; fabulous grilled octopus paired with slow-roasted onions..."
Sapinho
85 Rue Lamarck"There are Portuguese bistro vibes now to be found in Montmartre, where the joyful Sapinho (which means “small frog” in Saramago’s native tongue) is spreading a hearty dose of saudade! All settled into this cute spot, Rafael Dos Santos (who is also the owner of L’Escalier) wakes up his Lusitanian ancestors with hip-hop music and naturopath bottles of wine. And what about the cuisine? It was served directly at the tiled bar the night we went: bacalhau bolinhos, which are incredibly crispy salt cod fritters; amêijoas à bulhâo pato, or a bowl of lemony clams marinière; fabulous grilled octopus paired with slow-roasted onions..."
"You won’t find any feathered, furry or scaled beasts at the yoga-friendly HOY Hotel’s restaurant, which indulgently aligns chakras, karma and lunar plates instead. Big shots of the green cuisine scene, Laurent Lovatt and Carolina Rodriguez (who are at the helm of London’s Plant Academy) concoct a radically plant-based menu, executed by Mexican chef Victor Medina (ex-Park Hyatt Paris) for glittering youth under dim lights."
MESA de HOY - Restaurant 100%Végétal
68 Rue des Martyrs"You won’t find any feathered, furry or scaled beasts at the yoga-friendly HOY Hotel’s restaurant, which indulgently aligns chakras, karma and lunar plates instead. Big shots of the green cuisine scene, Laurent Lovatt and Carolina Rodriguez (who are at the helm of London’s Plant Academy) concoct a radically plant-based menu, executed by Mexican chef Victor Medina (ex-Park Hyatt Paris) for glittering youth under dim lights."
"They’re lighting up Montmartre evenings a dozen small plates at a time: gilt-head bream ceviche, Black Angus rib-eye, duck confit and green harissa croquettes… And at lunch? They’ve got a perfect menu: tuna marinated lightly in ponzu sauce and brightened by some wasabi mayonnaise and guacamole; a monstrous portion of tender grilled octopus on a bed of hearty hummus, tickled by preserved lemon and cilantro; before roasted apricots, juniper bud cream and homemade yogurt with toasted sesame seeds."
50 locals recommend
La Traversée
2 Rue Ramey"They’re lighting up Montmartre evenings a dozen small plates at a time: gilt-head bream ceviche, Black Angus rib-eye, duck confit and green harissa croquettes… And at lunch? They’ve got a perfect menu: tuna marinated lightly in ponzu sauce and brightened by some wasabi mayonnaise and guacamole; a monstrous portion of tender grilled octopus on a bed of hearty hummus, tickled by preserved lemon and cilantro; before roasted apricots, juniper bud cream and homemade yogurt with toasted sesame seeds."
"Laurent Casanovas, the boss of Maison Lautrec, invested in this former guitar store for his new restaurant (a solid wood U-shaped bar, wood and velvet barstools, retro Bruno Rey chairs), named in homage to the gypsy genius. Snatched up from the motherhouse, the bartender Nicolas Rodriguez mixes his signature drinks, while his accomplice Khélil Morin (ex-Lautrec as well) perfects some really nice small plates."
12 locals recommend
Django Restaurant
24 Rue Victor Massé"Laurent Casanovas, the boss of Maison Lautrec, invested in this former guitar store for his new restaurant (a solid wood U-shaped bar, wood and velvet barstools, retro Bruno Rey chairs), named in homage to the gypsy genius. Snatched up from the motherhouse, the bartender Nicolas Rodriguez mixes his signature drinks, while his accomplice Khélil Morin (ex-Lautrec as well) perfects some really nice small plates."
"Incredible veal sweetbread nuggets with raw cream and caviar; tender gougère cheese puffs with sumac; gourmet agnolotti with chanterelle mushrooms; and monkfish trail grilled over binchotan charcoal, intensified by kaffir lime and served on ceramic plates by Marion Graux."
9 locals recommend
BERLINER Pigalle
14 Rue Frochot"Incredible veal sweetbread nuggets with raw cream and caviar; tender gougère cheese puffs with sumac; gourmet agnolotti with chanterelle mushrooms; and monkfish trail grilled over binchotan charcoal, intensified by kaffir lime and served on ceramic plates by Marion Graux."
"100% retro Parisian décor: Art Deco curves, mirrored walls, a zinc bar, moleskin benches… romano pepper stunningly cooked over the open flame and paired with veal gravlax and a creamy chimichurri sabayon; an incredibly tender roasted pork chop served with a butternut mousseline and a parsley-garlic oil, turnips and mustard seeds; before selecting a dessert à la carte, with delicious roasted Solliès figs served with a plump, flaky brioche and a sweet chilled orange blossom cream – unless you’d rather opt for the classic Grand Marnier soufflé with salted caramel."
159 locals recommend
Le Pantruche
3 Rue Victor Massé"100% retro Parisian décor: Art Deco curves, mirrored walls, a zinc bar, moleskin benches… romano pepper stunningly cooked over the open flame and paired with veal gravlax and a creamy chimichurri sabayon; an incredibly tender roasted pork chop served with a butternut mousseline and a parsley-garlic oil, turnips and mustard seeds; before selecting a dessert à la carte, with delicious roasted Solliès figs served with a plump, flaky brioche and a sweet chilled orange blossom cream – unless you’d rather opt for the classic Grand Marnier soufflé with salted caramel."
"Come to Café Pimpin (a communal table, white walls, a tiled bar, newspapers available) for an early morning pampering with Americano coffees from Lomi, scones, savory toasted sandwich filled with Emmental and truffled ham; organic egg and solidiers; a butternut, coconut milk and cilantro soup; or a spinach, lentil, roasted squash and gorgonzola salad."
57 locals recommend
Café Pimpin
64 Rue Ramey"Come to Café Pimpin (a communal table, white walls, a tiled bar, newspapers available) for an early morning pampering with Americano coffees from Lomi, scones, savory toasted sandwich filled with Emmental and truffled ham; organic egg and solidiers; a butternut, coconut milk and cilantro soup; or a spinach, lentil, roasted squash and gorgonzola salad."
"Delightful Japanese small plates: cleverly smoked mackerel and Albacore tuna tartare with white miso; two beautiful monkfish liver medallions covered in chilled, grated daikon and a dash of soy sauce; incredible veal sweetbreads with shiitake mushrooms, grilled over binchotan charcoal and paired with an eel sauce; alchemistic mackerel chirashi dotted with salmon roe, shiso and nori; incredible karaage-style breaded pigeon; before tofu cross-dressing with peach and apricot almonds."
15 locals recommend
CUISINE
50 Rue Condorcet"Delightful Japanese small plates: cleverly smoked mackerel and Albacore tuna tartare with white miso; two beautiful monkfish liver medallions covered in chilled, grated daikon and a dash of soy sauce; incredible veal sweetbreads with shiitake mushrooms, grilled over binchotan charcoal and paired with an eel sauce; alchemistic mackerel chirashi dotted with salmon roe, shiso and nori; incredible karaage-style breaded pigeon; before tofu cross-dressing with peach and apricot almonds."
"Fiery braised asparagus paired with sauce gribiche and capers; perfectly fried spicy panisses, intensified by chipotle mayo; tantalizing grilled octopus, smoking hot under a quilt of hummus, speck and bonito flakes; or even some herbaceous veal kefta with roasted carrots and fennel on the side."
Jamat
33 Rue de Navarin"Fiery braised asparagus paired with sauce gribiche and capers; perfectly fried spicy panisses, intensified by chipotle mayo; tantalizing grilled octopus, smoking hot under a quilt of hummus, speck and bonito flakes; or even some herbaceous veal kefta with roasted carrots and fennel on the side."
"A coffee shop for anyone dying of hunger (unfinished walls, waxed concrete, greenery), where you can savor dishes that change daily, including a vegetarian-friendly option – eg.: smashed chickpeas with sautéed shiitakes and oyster mushrooms, pickled red onion, za’atar and powdered hummus."
8 locals recommend
La Main Noire - Lab & Coffee Shop
12 Rue Cavallotti"A coffee shop for anyone dying of hunger (unfinished walls, waxed concrete, greenery), where you can savor dishes that change daily, including a vegetarian-friendly option – eg.: smashed chickpeas with sautéed shiitakes and oyster mushrooms, pickled red onion, za’atar and powdered hummus."
"it’s always a treat to nibble on this honest cuisine, which feels like a cross between neighborhood brasserie fare and room service. Straight-forward fregola sarda salad with arugula, sun-dried tomatoes and a generous dose of grated pecorino; then a delightful brownie served warm with whipped cream, hazelnut ice cream and a sprinkling of toasted almonds."
345 locals recommend
Hôtel Amour
8 Rue de Navarin"it’s always a treat to nibble on this honest cuisine, which feels like a cross between neighborhood brasserie fare and room service. Straight-forward fregola sarda salad with arugula, sun-dried tomatoes and a generous dose of grated pecorino; then a delightful brownie served warm with whipped cream, hazelnut ice cream and a sprinkling of toasted almonds."
"Small-medium sized oysters served unadorned from La Famille Boutrais in Cancale; fabulous whelks from Normandy with a hay-flavored mayonnaise; strikingly fresh sardines marinated with seaweed and wasabi; marvelous line-caught whiting with a perfectly pearly texture, vanilla-infused cauliflower and crisp broccoli seasoned with a lemon condiment; before ending on your sea legs with a salted butter caramel Saint-Honoré – or cherry cream over a tarragon streusel, with a very delicate white peach mousse and vanilla-tarragon ice cream."
20 locals recommend
Restaurant Belle Maison
4 Rue de Navarin"Small-medium sized oysters served unadorned from La Famille Boutrais in Cancale; fabulous whelks from Normandy with a hay-flavored mayonnaise; strikingly fresh sardines marinated with seaweed and wasabi; marvelous line-caught whiting with a perfectly pearly texture, vanilla-infused cauliflower and crisp broccoli seasoned with a lemon condiment; before ending on your sea legs with a salted butter caramel Saint-Honoré – or cherry cream over a tarragon streusel, with a very delicate white peach mousse and vanilla-tarragon ice cream."
"This osteria that’s less and less Italo-centric (mosaic tile floors, brick walls, an emerald green tile bar), where chef Masaaki Yamamoto (ex-Vivant Cave) scored touchdown after touchdown the other night: risotto with an arugula cream and grated bottarga; a clever Albacore tuna steak served under avocado and cucumber doused in a light vinaigrette; a skillfully prepared Iberian pluma with quartered apricots, haricots verts and purslane in jus de cuisson; before a pistachio and summer berry pavlova with limoncello in overtime."
Faggio Osteria
75 Rue Marguerite de Rochechouart"This osteria that’s less and less Italo-centric (mosaic tile floors, brick walls, an emerald green tile bar), where chef Masaaki Yamamoto (ex-Vivant Cave) scored touchdown after touchdown the other night: risotto with an arugula cream and grated bottarga; a clever Albacore tuna steak served under avocado and cucumber doused in a light vinaigrette; a skillfully prepared Iberian pluma with quartered apricots, haricots verts and purslane in jus de cuisson; before a pistachio and summer berry pavlova with limoncello in overtime."
"At Rose Bakery, everything is organic. The buffet won over appetites with its generous vegetable plates, which you compose yourself at the self-service salad bar: crisp cucumber, fennel, radish and sunflower seeds, comforting sweet potatoes, lentils and parsley, tangy cabbage, apple, celery and pecan, etc. Not to mention the delicious desserts, including the ultra-moist fig-plum-streusel cake."
144 locals recommend
Rose Bakery
46 bis Rue des Martyrs"At Rose Bakery, everything is organic. The buffet won over appetites with its generous vegetable plates, which you compose yourself at the self-service salad bar: crisp cucumber, fennel, radish and sunflower seeds, comforting sweet potatoes, lentils and parsley, tangy cabbage, apple, celery and pecan, etc. Not to mention the delicious desserts, including the ultra-moist fig-plum-streusel cake."
The situation is really touristic but the restaurant is still a very good one. Highly recommended :)
Chez Eugène
The situation is really touristic but the restaurant is still a very good one. Highly recommended :)
Lieux emblématiques
Place du Tertre
Place du TertreWell-known place in Montmartre with various artists.