Anona

In a lively, working-class enclave, this place serves good contemporary cuisine. Talented chef Thibaut Spiwack, whose CV includes Michelin-starred kitchens, finds original ways to showcase produce from the Paris region. The emphasis is on sustainable development and a desire to challenge the codes of gastronomy. Attractive set menu plus a few à la carte options at lunchtime; in the evening, a single set menu with several courses. A moment of gastronomic pleasure.

• One Michelin star, plus a Green Star for sustainability.
• Contemporary cooking that leans plant-forward, built around seasonal French produce.
• Dinner is structured as blind tasting menus with pairing options, including non-alcoholic.

Signature Ingredients

• Seasonal French produce, with an emphasis on sourcing from the Paris region
• Vegetable-forward plates balanced with omnivore options
• Short, organic supply chains and low-waste kitchen practices

Lunch

• Menu Petit Étoilé, à la carte options, and tasting menus.
• Tuesday to Saturday, 12:00 to 14:15.

Dinner

• Blind tasting menus in multiple sequences, with wine pairing or non-alcoholic pairing.
• Monday to Saturday, 19:30 to 21:45.

Dietary notes

• Menus can be adapted for vegetarian, vegan, gluten-free, lactose-free, except the Petit Étoilé.