Paris has one of the most dynamic restaurant scenes in the world. Between time-honored institutions, bucket-list destinations, and edgy newcomers, discovering the full scope of Parisian food is a tall order. With a steady stream of openings, last year’s “best-of” lists are already outdated. For first-time visitors, knowing where to start can feel overwhelming.
That’s why, instead of just telling you what to eat, this MICHELIN guide helps you understand how to eat in Paris, highlighting the essential food experiences that define the city today. From steaming bowls of pho to riverside apéros to chef-driven restaurants in the former red-light district, this guide highlights the types of eateries, signature dishes, and must-visit spots to discover Paris one bite at a time.
Paris brasseries, open 7/7, serve French classics all day. © Laura De Comarmond / Les Canailles Pigalle
1. Classic Paris: Brasseries, Bistros and Bouillons
Brasseries, bouillons and bistros are the classic Parisian eateries, each with its own distinct identity. A brasserie (literally “brewery” in French) is an all-day restaurant — 7/7, as the locals say, meaning open seven days a week. Expect French staples like steak frites, beef tartare, croque monsieur (or madame), French onion soup and hearty salads with toppings like warm goat cheese toasts. You’ll spot brasseries by their often-red awnings, wraparound terraces with rattan chairs, and quick, snappy service. MICHELIN Guide Inspector favorites include La Brasserie du Louvre.
A bistro is often cozy, with a strong focus on the chef’s vision. © (L) Olivier Decker/Michelin / (R) Pierre Monetta/Benoit
A bistro is typically more intimate and chef-driven. These neighborhood stalwarts serve traditional French fare — think duck confit, coq au vin and blanquette de veau (veal stew in a white sauce) — but with menus that evolve with the seasons. Most are open for lunch (around 12 to 2 p.m.) and dinner (from about 7:30 to 11 p.m.).
Bouillons were once humble canteens for the working class, serving hearty, affordable meals made from leftover butcher cuts, typically in the form of bouillon (broth), which gave them their name. After nearly disappearing, they’ve made a comeback in the past decade and are now popular for their vintage charm and value.
You’ll recognize a bouillon usually by its grand art nouveau interiors like at Bouillon Julien or Chartier: soaring ceilings, pendant globe lights, mirrored walls and sharply dressed servers in bow ties. The vibe is casual and lively, and while the food is decent, you can’t beat the price. Here, you can enjoy a three-course meal — like escargots, steak au poivre and baba au rhum — for around 20 euros.
In Paris, every corner bakery tempts with artisanal breads, like at Mamiche in Pigalle. © Joann Pai
2. The Art of the Bake: Viennoiseries, Patisseries and Boulangeries
In Paris, baking is elevated to an art form. Nearly every corner has at least one spot tempting passersby with sweet, buttery, flaky treats.
Boulangeries are bakeries where you’ll find a variety of breads: baguettes (both traditional white flour and céréales, the multigrain version), pain de campagne (country-style loaves), pain aux céréales (a thick-crusted blend of wheat and white flour), sourdough and more. They also offer viennoiseries — breakfast pastries — like croissants, pain au chocolat, pain aux raisins and chouquettes (light, airy bites topped with crunchy pearl sugar). Hot tip: This year, Boulangerie La Parisienne won the coveted prize for best baguette in Paris — and second place for best croissant.
Patisseries serve more refined, often artful desserts crafted by individual pastry chefs. A standout among the new wave is Septime’s Tapisserie, offering creations like Paris-Brest with pistachio; Idukki chocolate tart with milk caramel and fleur de sel; Parisian flan with vanilla; maple syrup tart with whipped vanilla cream; and Basque cake with blood orange.
Neo-bistros have become essential to the Paris dining scene. © Agence Offside/L’Altro Frenchie
3. Beyond Traditional: What Is Bistronomy?
The early 2000s marked a renaissance for Parisian restaurants. French cooking — particularly in the fine dining world — had grown stagnant, while chefs in countries like Spain and Denmark were ushering in a new era of creativity.
Bistronomy emerged as a reaction to the buttoned-up, white-tablecloth style of classic Parisian establishments. It introduced a then-radical approach: chef-driven, innovative cooking rooted in transparency about ingredients and sourcing, highlighting farmers, producers and the rising natural wine movement. Prices were more accessible than traditional MICHELIN-Starred restaurants, and the atmosphere was refreshingly unpretentious: think chill playlists, no tablecloths.
Today, neo-bistros (as they’re now known) form the fabric of the Paris dining scene. No longer confined to the 11th arrondissement, they’re scattered across the city. Some of the OGs and newer standouts worth seeking out include Le Chateaubriand, Alluma, Dandelion, 19 Saint Roch, Altro Frenchie and Septime.
Savor bistro classics at Le Baratin, a favorite of the late food journalist Anthony Bourdain. © Le Baratin/ Joann Pai
4 . Where to Eat: The Foodiest Neighborhoods Today
In the early 2000s, the 11th arrondissement emerged as the epicenter of cool chef-driven dining in Paris. While it remains a go-to for excellent meals (which won’t break the bank), the city’s rising-star chefs are increasingly setting up shop in other right-bank neighborhoods.
Pigalle, for one, is quietly becoming one of the foodiest quartiers in Paris. Long known for its cabarets, live music venues and less savory entertainments, the neighborhood has creativity baked into its bones. Its location — flanked by Montmartre, the bobo 9th, the residential 17th, the edgy 10th, and the ever-hip Canal Saint-Martin — makes it a strategic choice for restaurateurs. MICHELIN Inspector-recommended spots include Caillebotte, Perception and Adami.
Belleville is another nexus of culinary creativity. Straddling the 19th, 20th, 10th and 11th arrondissements, this eastern pocket of Paris has an anarchist soul and one of the most diverse populations in the city. Here, food lovers can slurp herby pho at Loan, devour Lao Siam’s pad thai and rice-stuffed pineapple, tuck into bistro classics at Le Baratin (an Anthony Bourdain favorite), or sip craft coffee with a side of Swedish kanelbullar at Mardi.
Enjoy espresso and sunshine at a classic Paris café in the Latin Quarter. © Mary Quincy
5. Café Culture vs. Coffee Culture
The New York Times is calling it the “battle of the buzz” — iconic Paris cafés, with their wraparound terraces and zinc bars, are competing with new-wave specialty coffee shops for caffeine-seeking customers. The formula at the former is simple: quick, no-frills, relatively inexpensive and unlikely to win any awards for flavor. Don’t expect an artisanal pastry with your espresso; you’re more likely to find cigarettes or a scratch-off lotto ticket. At the latter, you’ll usually find sun-splashed minimalist interiors, carefully sourced and roasted beans and a menu of tasty bites. The vibe is included in the price.
While traditional café owners are starting to feel the pinch — some are even lobbying for officially protected status — for now, there seems to be room for both styles in the Paris coffee scene. Each has its charm and a loyal clientele.
If you want a quick espresso in the sunshine, maybe a Perrier on the side, go for a classic café. If you prefer to settle in with your laptop and linger over a flat white, the specialty coffee shop is your spot. Parisians love KB Cafeshop in the 9th, Dreamin’ Man in the 11th and Partisan in the 3rd. Heads up: Some craft coffee shops have a no-laptop policy, so check before you settle in.
Fuel your Paris mornings with a generous American breakfast twist © simon2579/iStock
6. Brunch in Paris? Oui, Really
The cliché that Parisians start the day with coffee and a cigarette is tired. For starters, Parisians smoke less — bans were extended this year to beaches, public gardens and near schools. They’re also warming up to the idea of heartier breakfasts and brunches. While menus gather influences from abroad — from Australia to the US to Mexico and beyond — brunch as a meal is no longer just an expat thing.
Here are some of our top recommendations: HolyBelly for American and Aussie breakfast staples (pancakes, eggs, bacon, etc.); Echo for sunny LA-inspired dishes; chilaquiles at Candelaria.
Food to go is adding new energy to the city’s food scene. © (L) Bánh mìs @socialfood / (R) Nonette Store
7. Food to Go: A New Parisian Habit
France invented the modern restaurant. From the French word restaurer, or “to restore,” the concept was about more than just sustenance. It offered a midday pause, a chance to sit down, share a table and enjoy someone else’s cooking. Eating on the go has long run counter to the French philosophy of dining. This is, after all, a country where the right to stop work for lunch is legally protected.
That said, food-to-go is slowly catching on. Eating on the metro still feels like a faux pas, but you’ll now see friends gathering for picnics or apéros along the Seine or on the grassy hills of Buttes Chaumont. (Before popping a bottle of pricey Sancerre, it’s worth googling the local public drinking rules — they vary.)
While dime-a-dozen takeaway spots à la Pret à Manger are on the rise, so are higher-quality options. Locals love Nonette Bánh Mì & Donuts, Vandal (famous for its meatball subs), El Nopal tacos and Urfa Dürüm’s Kurdish sandwiches. For transit-friendly eats, Wild & the Moon and Bob’s Juice Bar offer smoothies, fresh-pressed juices and plant-based lunch choices.
Hero image: A bustling street in central Paris’ 6th arrondissement, where people linger and savor café moments © Mary Quincy
Written by
Caitlin Gunther
Caitlin is a MICHELIN Guide contributor. A native New Yorker now based in Paris, the trilingual food and travel journalist has collaborated with international publications like Condé Nast Traveler, New York Times, Eater, Air Mail, and Saveur, and has honed her culinary skills in the kitchens of MICHELIN-Starred restaurants in both Paris and Bilbao.
Dining and Cooking