Mavrommatis
Paris, France
∗1 Star
The Experience
From Michelin Guide
Cypriot chef Andreas Mavrommatis and his teams create generous, well-crafted cuisine inspired by classic Gallic traditions and using the best Greek ingredients: carabinero, Volos olives, feta crumble; roasted line-caught sea bass, cockle sauce vierge, chanterelle mushrooms, ewe's-milk yoghurt jus. A Greek culinary adventure in a stylish, minimalist setting that is the perfect foil to food that varies according to the season and the whims of the chef.
Unique Things
From Visitor Experiences
Greek ingredients, French technique
- The restaurant’s stated intent is to pair Greek terroir products with French culinary technique.
Private dining room upstairs
- The restaurant notes a private salon on the first floor for dinners and events.
Ingredient Stars
From Visitor Experiences
Signature Ingredients
- Carabinero (red shrimp), Volos olives, feta crumble: specific ingredient cues in the MICHELIN description of the kitchen’s Greek pantry.
- Line-caught sea bass: served with cockle sauce vierge and chanterelles in the MICHELIN write-up.
- Ewe’s milk yoghurt jus: a distinctive sauce note in the MICHELIN description.
Menu & Pricing
Current Offerings & Prices
Menu
- Current à la carte is published as a PDF (French and English versions).
Service
- Dinner, Tuesday to Saturday, 19:00 to 22:00
- Saturday lunch, 12:00 to 13:30
Private dining
- A private room is available upstairs for dinners and events.