Narro is a partnership between chef Kazuma Chikuda (ex-Le Sot l’Y Laisse), Megumi Terao and Thomas Legrand – a longtime fixture of the Paris natural wine scene. I went on the recommendation from several readers and found it to be sweet, but not a resounding success. Most plates included too many ideas and felt a little muddled. Service was kind but chaotic. Narro was packed packed on the night of our visit, both inside and on their large outdoor terrace, and the small staff just couldn’t keep up. I’d happily return again, especially because this corner of the Latin Quarter is seriously lacking in great restaurants, but my expectations will be more reasonable next time. Narro is a sincere and creative neighborhood spot, but not a destination restaurant.
You can expect to pay 55-70€ for three courses at night. At lunch (excluding Sunday), you can order 2 courses for 29€ or three for 36€.
NARRO
72 Rue du Cardinal Lemoine, 75005
Open Tuesday-Saturday for lunch & dinner
Open Sunday for lunch only
Closed Monday
Reservations online or at +33 9 73 24 07 95
Their Instagram / Our Instagram
OUR PHOTOS OF NARRO
IN OTHER WORDS
- Timeout “Just a few strides away from the crowds of the Place de la Contrescarpe, Japanese chef Kazuma Chikuda serves up his delicate cuisine in a haven of tasteful kilim armchairs. Mind-blowing leek tartlet, Granny Smith gel and cabbage-stuffed veg with yellow wine emulsion… The menu changes all the time, but the delight stays the same. Whether it’s for lunch or dinner, on weekdays or on Sundays, it’s always time for Narro.”
- Gault et Millau “C’est un bistrot qui évolue bien, avec sa cuisine de marché créative et sa carte calibrée, autour des saisons et respectant une charte éthique. L’adresse de Kazuma Chikuda, au cœur du quartier de la Contrescarpe, exprime bien sa modernité, au travers d’un lieu coloré et chaleureux, avec un mobilier chiné et un style décontracté. À partir de 34 €, tatin de tomates caramélisées, crumble aux olives noires, siphon basilic et caramel de tomate, faux-filet de bœuf grillé, asperge blanche, sarrasin, condiment betterave-framboise, un vacherin fraise et rose, siphon fromage blanc, dacquoise, granité litchi et coulis de fraise.”