The story
Dante brings a relaxed, convivial energy to the 10th arrondissement at 14 rue de Paradis. The restaurant describes itself as a cuisine de partage — a sharing kitchen — where plates are designed for the table, not the individual. Large tables and a chef’s table format encourage conversation and passing dishes around.
The cooking is a direct reflection of the philosophy: fresh produce, made from scratch, and a carefully selected wine list. Dante’s modern cuisine is built on seasonal ingredients, with an emphasis on clean, precise flavours. The menu changes with what’s available, and dishes arrive meant to be shared.
In 2026, Dante earned a place in the Michelin guide, recognised for its honest, product-driven approach and the warmth of its service. It’s a spot that feels both unpretentious and thoughtful — a place where the food and the atmosphere are equally important.
Dante is open for dinner from Tuesday to Saturday, with a Saturday lunch service as well. Closed Monday and Sunday.
Recognition
Details
History
Fresh out of hell, Dante has taken over Rue de Paradis, where chef Rebecca Beaufour (who used to work at Le Grand Véfour, L’Espadon and L’Arpège ) lights up the kitchen, bringing together thrill-seeking sinners and other members of the damned around devilishly well-made shared plates. Devoured in a space with angelic decor (high ceilings, powdery walls, velvet banquette seating) the night we went: perfectly prepared octopus paired with piquillo peppers and a lemon condiment; tiger’s milk with lots of coconut and coriander; steamed prawn and lobster dumplings to be gobbled up shamelessly; maleficent, juicy, slow-cooked pork bao buns; thunderous charred tomatoes glazed in a tomato water reduction infused with vanilla; and to save our souls, a celestial pavlova topped with mango, whipped cream and passion fruit, or a demonic vanilla maritozzo , an Italian cream bum. If this is what hell is like, we’re ready for Judgement Day! // Henriette Ma
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