"Sunday Opening" Restaurants in Île-de-France
Luxury down to the last detail, the stylishly decorated restaurant in the legendary Parisian hotel is a firm gourmet hotspot in the French capital. Chef Arnaud Faye ensures this with his "haute cuisine", which interprets classics with a sometimes beguiling lightness.
The interior of the restaurant in the luxury hotel in Paris is reminiscent of a ballroom, with high ceilings, pillars and mirrors creating a robust ambience. The cuisine by Christian Le Squer, who masterfully takes classic French "haute cuisne" to new heights, is a perfect match.
Just a few steps away from the Champs-Elysées, chef Jérôme Banctel offers his two first-class degustation menus in the elegant gourmet restaurant of the luxury hotel, inviting guests on a gastronomic journey around the world. Game dishes are on the menu during the hunting season.
At the Hôtel de la Monnaie, Guy Savoy continues his gastronomic journey that began in the family kitchen. In six dining rooms with contemporary art and a view of the Seine, he devotes himself to French cuisine, including artichoke soup with truffles.
Alan Taudon is the head chef at the charming restaurant in the Grand Hotel Four Seasons George V. Meatless dishes such as the legendary potato and comté truffle tart, the grilled dorado with vegetables or the sea yolk with egg yolk are served in a stylish ambience.
Chef Nicolas Beaumann combines tradition and modernity in his newly designed restaurant. The delicious menus, including plant-based options and elegant desserts, are romantic and inviting.
The restaurant on the second floor of the Eiffel Tower has two stars. It offers a breathtaking view and exquisite dishes, such as scallop soufflé and perfectly prepared sweetbreads. The service is outstanding.
On the sixth floor of the tower, the gourmet restaurant offers a great view of the Seine and Notre-Dame. Founded in 1582, it has been modernised and now also offers a rooftop terrace for cocktails. The wine cellar has over 300,000 bottles.
This genuine Parisian bistro still has its beautiful Belle Époque interior with woodwork, copper pots, mirrors and velvet benches. Even the plates contribute to the authentic atmosphere. Guests enjoy traditional dishes here.
Alain Pégouret, a talented chef in Paris, serves fine cuisine at Le Sergent Recruteur. His dishes are tasty and well-prepared, with an elegant atmosphere and a mix of modern design and historic walls.
Alexandre Belthoise has been head chef since 2001, where he combines traditional dishes with modern recipes. The seasonal menu offers homemade dishes made from fresh ingredients and special menus. There are also over 90 wines from selected winegrowers.
One of the most famous cafés in Saint Germain des Prés for over 135 years. Many writers such as Gide, Malraux, Proust and Sartre have frequented it. The menu offers high quality traditional dishes from Alsace and Auvergne.
Maritime atmosphere with a large terrace and American bar. Head chef Ludovic Olmeta selects fresh seafood from small producers. Rabah Guechoud, three times the best oyster seller in France, ensures that the shellfish is perfectly prepared.
"Mojju" combines the flavours of Korean cuisine with modern French influences. Chef Thibault Sombardier offers dishes such as miso-glazed monkfish, accompanied by traditional banchan and a selection of wines.
"Guy Savoy" creates a menu with first-class ingredients. It offers different atmospheres: the wine bar for snacks, the library for peace and quiet and the fireplace for romance. A medieval fireplace is the centrepiece of this stylish room.
"Aux Crus de Bourgogne" offers traditional French cuisine in a charmingly renovated setting. Classics such as snails and sole are also available on the terrace. Delicious soufflés are offered in the autumn.
Here you can enjoy plant-based sushi and crispy rice with shiitake, oyster mushrooms and avocado, gyoza with kimchi sauce and delicious cocktails. Chef Christian Ventura focuses on sustainable ingredients. The calm ambience has many wooden textures.
Sugaar has spent years travelling the Basque Country to select special produce such as anchovies, sardines and meat. Each product reflects the love of craftsmanship. Guests also discover the diversity of Spain from small producers when it comes to wine.
In the heart of Saint Germain des Près lies this charming Parisian bistro, part of the Ducasse empire. Little has changed since 1932. The menu offers bistro dishes and brasserie classics such as snails, pâté and profiteroles.
Astair in the Passage des Panoramas offers French charm and classic dishes. Under the direction of Jean Valfort and his team, guests enjoy seasonal specialties such as frogs' legs and tartare in a stylish ambience.