The story
On the rue de Navarin, between the lively districts of Pigalle and Saint-Georges, and just steps from the rue des Martyrs, sits Le Savarin. The restaurant occupies a rare find in this dense corner of the 9th arrondissement: a small, independent, two-story house tucked between taller buildings. The setting is immediately distinct—a private, almost secret space that feels separate from the city's pulse.
Le Savarin focuses on modern cuisine, a style that defines its kitchen. While the menu itself isn't detailed on their site, the approach is clear: contemporary, ingredient-focused cooking served in a relaxed bistro atmosphere. The ground floor and the entire upper floor, which can be privatized, offer 60 seats total. The first floor is especially suited for larger groups, accommodating tables from 8 to 50 guests for a fully or partially private event.
The recognition from Michelin, with a Recommended award for 2026, speaks to the quality of the experience. This is not a formal, hushed dining room but a lively, welcoming house where modern cuisine takes center stage. The restaurant is open daily for lunch and dinner, with a second dinner seating at 21h15 for tables reserved earlier in the evening. For those looking to celebrate or gather, the option to book the entire bistro for an event is available.
Le Savarin offers a slice of authentic Parisian dining—a small house with a big personality, serving modern cuisine in a neighborhood that rewards exploration.
Recognition
Ambience
Details
History
It’s (almost) all change in the 9th arrondissement. Belle Maison, the maritime darling of the Pantruche galaxy (Le Pantruche, Coucou Café, Caillebotte, Café Mirette) has changed tack and now sails under a new name: Le Savarin. A portmanteau of savoureux (“delicious”) and Rue de Navarin? A nod to the cheese, the dessert or the legendary French gastronome? Take your pick. As for the decor, it hasn’t budged an inch (nautical wall tiles, crisp white tablecloths, globe pendant lights, big communal tables upstairs), nor has the dream team of Franck Baranger, Édouard Bobin and Nicolas Chatelain. The other day at lunchtime, they delivered an effortlessly cool take on “home-style cooking,” the sort that sneaks up on you and refuses to let go: daikon radish cannelloni stuffed with crab, slicked with a delightfully exotic tom kha kai coconut sauce; beautifully chunky hand-cut steak tartare, inevitably paired with first-rate fries; and to finish, an ultra-creamy vanilla flan that hits all the right nostalgic notes. Next time, we’ll be tempted by the set lunch menu (that day’s special: rockfish with ricotta gnocchi and grilled red endives in bouillabaisse sauce) or perhaps the more ambitious monkfish vol-au-vent waiting patiently on the à la carte menu. · Omar Ciboulette
Location
