The story
On the seventh floor of Cheval Blanc Paris — the storied hotel born inside the historic La Samaritaine building in the 1st arrondissement — Langosteria has claimed one of the most commanding dining rooms in the French capital. From this height, the eye travels freely from Notre-Dame to Sacré-Cœur, with the Seine tracing its path far below. The setting alone would be reason enough to visit, but it is the kitchen that keeps tables full.
Langosteria is an Italian group that has built its reputation on impeccable seafood, with addresses in Milan, St. Moritz, Porto Cervo, London and beyond. The Paris outpost carries that same philosophy to the banks of the Seine: a devotion to the finest fish and shellfish, handled with the precision and restraint that have made the brand a reference point for Italian seafood dining across Europe.
The Paris kitchen is led by Executive Chef Michele Biassoni, working alongside Restaurant Manager Miguel Soliz in the dining room. Together they oversee a space that moves between a generous interior and a terrace that opens onto the Parisian skyline — an arrangement that suits an intimate dinner as naturally as it does a private celebration or corporate event. The private dining offering is designed to flex around any occasion, with dedicated spaces that adapt to the specific needs of each guest.
The restaurant's standing has been acknowledged by Gambero Rosso, Italy's most authoritative food and wine guide, which awarded Langosteria Paris 2 Forks in its 2026 edition — a mark of quality that reflects the consistency the group brings to every address it opens. For a restaurant operating outside Italy, earning that recognition from an Italian institution carries particular weight.
Lunch is served Wednesday through Sunday, with dinner available every evening. Whether the draw is the panoramic terrace, a private room for a special occasion, or simply a well-composed plate of seafood with a glass chosen from a serious wine list, Langosteria Paris delivers on each count without fanfare.
Recognition
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2 Forchette
See. Be seen. And eat incredibly well! On the Langosteria sun terrace, the coveted tables are booked up to four times (!) during peak season; anyone who gets cold receives a white Moncler coat to warm up. Despite the massive crowds, Chef Antonio D’Ambrosio remains completely calm; 28 (!) chefs work for him in the kitchen and at the Robata grill, and the Langosteria is also fully booked in the evenings. The main attraction: Catch of the day! Royal lobsters and blue lobsters from Brittany, carabineros from Galicia, scampi from Huelva, orata from the Mediterranean, and branzino are selected at Milan's famous market and transported to St. Moritz twice a week. A seafood festival at 2,000 meters above sea level! Guests at the Langosteria face a feast of options, the menu is enormous. Highlights? The cleverly combined tuna and scampi tartare. Carpaccio of dentice reale (gilt-head bream) with sea asparagus, bottarga slices, and lime. And the artichoke and Parmigiano Reggiano salad. Chef Antonio: "The salad is new to the menu and flying off the shelves. Two guys spend hours every morning peeling artichokes." We have two favorite starters: the Langosteria classic "Tiepido di mare" with lukewarm calamari, octopus, scampi, prawns, and a sophisticated olive oil sauce. And "Polenta con frutti di mare": white corn from the Engadin, finely diced seafood. The entire sea in a deep bowl! At all Langosterias worldwide (Milan, Paris, Portofino), they cook according to a proven and beloved formula: Fish × Pasta! So you get spaghetti with king crab, gnocchetti with red prawns, linguine with blue lobster, paccheri with branzino. Common denominator: salsa di datterino giallo (sauce made from yellow cherry tomatoes). For the large fish from the Milan market, we recommend the "alla brace" version, grilled on the Robata. A small tool kit is served so you can even pick out the precious meat from the claws. Impressive is not just the selection, but also the preparation: Antonio D’Ambrosio, who spends the summer with his entire team in Paraggi just outside Portofino, is a quality fanatic. A win for St. Moritz. PS: Branch in the same building? "Ally's Bar", a new Langosteria concept. Meatballs, "Fried Fish" (baccalà), and "Kobe Fish" (tuna belly with rapini) are available here on a separate terrace, along with a "Snowing Negroni" and a "Pomodoro e Mezcal". Antonio D’Ambrosio: "Ideal for rushed skiers and an alternative for regulars who book with us every day." Open only in winter.
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