Substance
After Hémicycle closed, chefs Flavio Lucarini and Aurora Storari landed at Substance in the 16th — and the cooking is the most refined we’ve seen from them yet.
Vegetarian-Friendly
Mischief
Chef Erica Paredes transforms playful inspirations into sophisticated small plates at Mischief in the Marais. Expect creative dishes like oyster baos, pressed lamb in pho sauce, and polenta fries with aged cheese powder at this Cordon Bleu–trained chef’s second Paris venture.
Pluto
All-day cafe inside Lafayette Anticipations art center serving small portions of contemporary vegetarian-leaning food. Quality varies significantly—some dishes disappoint, croque monsieur delivers. Prices feel high for what you get. Best utility: quiet workspace or easy last-minute booking.
Boubalé
Chef Assaf Granit’s Boubalé brings sit-down Eastern European Jewish dining to the Marais. Ashkenazi-inspired dishes like salmon in borscht and Israeli couscous risotto, plus rare Eastern European wines. In the Grand Mazarin hotel near BHV. Open every day.
Le Bel Ordinaire – Rive Gauche (soon to close)
Update: Le Bel Ordinaire sent an email stating that its last service would be September 30, 2023 and that the restaurant would be taken over by the team behind neighboring restaurant Narro. Previously: Le Bel Ordinaire is an aptly named gem in the southern Latin Quarter that straddles the line between a neighborhood bistro and something more refined – between the ordinary and beautiful. During the warm months, they have a leafy outdoor terrace at the bottom of the Mouffetard… Read More »Le Bel Ordinaire – Rive Gauche (soon to close)
Vivant 2
While a chorus of Bonsoir, bienvenue! still sounds the moment you walk through the door at Vivant 2, these days, it’s underscored by a bop-filled soundtrack and service with a smile that make a seat at the open kitchen’s wrap-around bar feel more inviting than austere. Chef Rob Mendoza is a champion of delicate, plant-focused fare, his luscious, creative moles drape anything and everything from broccoli to Bresse hen. Elsewhere, he effortlessly blends international ingredients with French terroir: House-made potato flatbread is spread thickly with tahini and blanketed with swiss chard; tuna is served with a Korean gochujang-spiked tomato broth. This restaurant is a great option for vegetarians and is open on Monday nights. A curated list of natural and sustainable wines seals the deal.