Oxte
Paris, France
1 Star
The Experience
From Michelin Guide
This pleasant and cosy little restaurant in the Étoile neighbourhood, near the Arc de Triomphe, serves delicious, contemporary Mexican-influenced cuisine. French ingredients are infused with condiments, herbs and spices by a talented and passionate Mexican chef, who also gets involved with the service. He turns out savvy and perfectly cooked dishes that are skilfully prepared with invigorating seasonings: marinated sea bream with a turnip medley and salsa tatemada, or fish from the market, al pastor, mole with carrot, pineapple or pigeon, mole Oxte, leek and pickled grapes. This colourful, punchy and well-seasoned food is so good you'll soon be back for more!
From Visitor Experiences
- A Mexican chef working with French produce, built around the grammar of salsas, moles, and spice, rather than Franco-Mexican pastiche.
- A small, tucked-away dining room that keeps the focus on the plate, with the kitchen running a seasonal score that changes constantly.
- A calling-card dessert, avocado with mezcal and lime, that sums up the house style in one bite.
From Visitor Experiences
- Squid, paired with recado negro and house-made black pudding.
- Pigeon, built around the restaurant’s own Oxte mole and pickled raisins.
- Avocado, used in a signature dessert with mezcal and lime.
- Mexican condiments, herbs, and spices used as the restaurant’s defining seasoning toolkit.
From Visitor Reviews
Mexican-influenced tasting menu
Oxte is a compact, fashionably understated room near Étoile, built around contemporary cooking that uses French ingredients with Mexican condiments, herbs, and spices. The menu changes with the seasons, and the best clue to the house style is the run of signature combinations Michelin highlights.
What you might see
- Squid with house-made black pudding and recado negro.
- Pigeon with Oxte mole, leeks, and pickled raisins.
- An emblematic dessert that plays avocado against mezcal and lime.
The result is punchy and well-seasoned, with the precision and plating of a Paris fine-dining kitchen, and the heat, acidity, and depth of Mexican salsas and moles.