Beste seizoensgebonden restaurants in Batignolles

Although we booked through Opentable and had the confirmation email, ONYX had no record of our reservation and tried to turn us away saying they are fully booked. We persisted, and were seated at what was clearly the least desirable table next to a waiter’s station, but we took it in stride. It took a while to be attended to, but once our order was taken, out waiter was attentive and ensured we always had some of their delicious bread on our plates. We ordered the Prefix menu which was really good and reasonably priced for a fine dining restaurant in Paris.

This was a perfect spot for us to have a very special birthday celebration for my mom. The view of the Eiffel Tower, the creative and delicious drinks delivered by the mixologist himself, the mouthwatering food (scallops and swordfish - delish!), the best dessert we’ve had in Paris, and personal firecrackers with a candle and joyous singing…I cannot say enough about this place. Nader was so incredibly lovely and took very good care of us all evening, including taking us outside on the terrace to be our personal photographer. I very much hope to come back in the future!

Excellent moment merci au chef Zanoni qui en plus nous a fait l’honneur de venir nous saluer.

We retuned here are a great first experience. The food was delicious and well presented. Nice vibe as well. Our waiter Lucas made the whole experience amazing & very unforgettable!

I am an absolute sucker for a gorgeous dish, so I decided to book myself a table at ANONA to cap off a two week trip through the Balkans. I arrived thirty minutes early, was seated promptly by an extremely welcoming maître de, and was left to settle in with my book while the bartender crafted me a cocktail based on my favourite liquor (whiskey) and desired tasting notes (a bit sweet, something fruity and unique). Appropriately enough I was reading “Eat a Peach” by chef David Chang and had landed on a passage where he recalled a family meal with chefs of different tongues and how the element of not fully knowing what he was eating enriched his experience. He was absolutely correct. Though the wait staff (by my count I was served by maybe 5 or 6 different staff members) did their best to cater to my monolingual ignorance, I didn’t always catch the full descriptions of the incredible six courses that were served to me. There were sea water emulsions, roe, gorgeous proteins, intricately composed savoury sorbets, and so many local flavours that married expertly with the varied textures and temperatures that cohesively came together in an expertly crafted meal. There were some dishes I favoured over others but I believe for the price and quality of the food, let alone the experience, I would absolutely recommend ANONA. On top of a unique chefs menu, the restaurant itself is pristine and the staff are incredibly attentive and professional. I did not go more than five minutes without extending thanks to someone for excellent service. Well done.