Coya

53–57 Rue de Grenelle

Following London, Monaco, Dubai and Abu Dhabi, Coya Restaurant finally arrives in Paris. The French version is located on the Left Bank, in the Beaupassage store. Like all predecessors, Parisian Coya is dedicated to Peruvian food, influenced by South American, Chinese and Japanese cuisine. The permanent Coya chef Sanjay Dvivedi has included all the classics in the menu – starting from from guacamole with shrimp chips to all kinds of ceviche. In addition to classic starters do not hesitate to treat yourself with grilled octopus tacos, eggplant and pepper, lamb ribs with caviar and other bright dishes. The flowery interior of Coya was developed by the London studio Sagrada.

Mordu

2 Rue Félibien

Chef Baptiste Trudel, who previously headed kitchen at the Yard and decorator Elodie Tornard are responsible for the new place in the Saint-Germain market. Both locals and guests of the quarter will love Mordu.  Sit back in the arcades of the market on the street or hide from passers-by inside while you enjoy beef tartare with rice chips and lemon caviar, fried eggplant with sorrel, ponzu sauce and egg yolk, tortillas with cheddar and truffle. The list is long and tempting.

Dumbo

64 rue Jean-Baptiste Pigalle

Outstanding street food for everyone who misses America in Paris is produced by Charles Ghanem and Samuel Nataf. This duo focused on the so-called smash burger, juicy center burgers and crispy edges. Order fries as a side dish, Dumbo uses the Dutch variety Agria, as well as crispy chicken marinated in buttermilk, just like in the southeastern regions of the United States.

Oursin

60 Av. des Champs-Élysées

Simon Port Jacques and caviar house Caviar Kaspia open Oursin restaurant just over Citron Cafe, where all Jacquemus connoisseurs rushed last season. Rise to the second floor of the Galeries Lafayette Champs-Elysées for caviar and seafood. The preview is scheduled for late September, just during Fashion Week.

Cuisine

50 Rue Condorcet

Chef Takao Inrezawa (Verre Volé) and natural wine expert Benoit Simon (Septime) are about to open doors of their new restaurant Cuisine – vintage in decor, contemporary and seasonal in the kitchen, honoring organic products and small producers. The menu will change and develop according to the will of the chef, in the beginning of autumn you should try eggplant and egg, tuna with zucchini, salted salt and raspberries, as well as a chocolate fondant with figs and passion fruit.