Albion restaurant in Paris |


We have not yet reviewed this restaurant, but you’ll find practical information about location and hours on this page, along with links to other reviews. Feel free to share your own opinion in the comments.

Practical information

Address: 80 rue du Faubourg Poissonière, 75010
Nearest transport: Poissonière (7)
Hours: Lunch and dinner Tuesday-Friday, plus dinner on Saturday; closed Saturday lunch and all day Sunday and Monday
Reservations: Book a few days in advance
Telephone: 01 42 46 02 44
Average price for lunch: 20-34€
Average price for dinner: 20-34€
Style of cuisine: French, Mediterranean

Reviews of interest

Le Figaro (2015) ” L’Union Jack flotte sur ce bienveillant bistrot à vins au décor très réussi (avec notamment une partie du sol en Plexiglas qui dévoile la cave au -1). Belle cuisine classique twistée selon les produits et l’humeur du moment. Et pour ne rien gâcher, l’ambiance est au rendez-vous.”

François Simon (2012) “Trouver un bon produit et faire aussi bien que lui aux casseroles. Voici donc une salade de betterave marinée avec son chèvre frais fonctionnant à l’évidence. C’est bon, isn’it?!…gardez de la place pour le dessert…”

Emmanuel Rubin (2012) “Une cave à manger de plus, certes, mais celle-ci manœuvrée avec une belle énergie par un très anglo-saxon binôme, transfuge de l’excellent Fish (VIe). Tout ce qu’il faut de flacons, quelques tables simples comme bonjour et une épatante cuisine néoménagère, à mi-pente du bistrot et du cottage.”

Alexander Lobrano (2011) “I found the seasoning a bit timid… The food was good, though, and it was very pleasant to sit at a large table in this attractive, well-lit room. We both liked the friendly, laidback service, and nice if brief selection of wines… Ultimately, Albion is an agreable neighborhood restaurant, and would also be a great spot for lunch on your way to or from the Gares du Nord or L’Est.”

Caroline Mignot (2011) “…avec leurs accents anglophones, ça bistrote sacrément bien français avec une touche sophistiquée qui fait que c’est presque meilleur que le bistrot tradi. Illustration avec la joue de boeuf braisée d’hier midi… Elle est voluptueuse, tendre comme la nuit, un peu grasse par endroits, mais qu’est-ce que je l’aime.”

John Talbott (2011)”I think the place has promise, we saw that in the dessert, but I hope they work on the rest of the menu, especially their combinations and limited choices.  If so, I’ll be back, if only because they are so welcoming and nice and you so want them to succeed.”


2 thoughts on “Albion”

  1. As I’ve said before, good dining experience starts from the time you make reservations up to the time you leave, and you have lasting memories of your experience. Albion delivered. What’s even more shocking is that the restaurant has only been open for 10-weeks. I asked Hayden how they were able to make it run so smoothly in such a relatively short period. He told us that since he and Matt worked together at “Fish” for the past 10-years, like a marriage they were well tuned and in sync, with running the “front of the house, and the kitchen.”

    Our bill for 2-entrées, 2-plats, and 1-shared cheese plate, with 2-glasses each of great wine came to 40€ each. Note: we left our wine selections in Hayden’s hands. The results were a great pairing with our dishes. Before we left, we purchased some of the wines we drank.

    Chapeau to Hayden and Matt. They don’t have a “big” choice menu, I would have liked maybe a few more choices, but what they do have is executed well. I would highly recommend this restaurant; in fact we’re going back next week and introducing it to some more friends!

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