The story
L'Ouzeri is the second address from the Etsi group, a trio of restaurants and a traiteur that bring authentic Greek cooking to Paris. Located at 41 rue du Ruisseau in the 18th arrondissement, this spot was designed to recreate the spirit of a Greek taverna – a warm, unpretentious place where you come to linger with friends or family.
The space is deliberately convivial, a few streets away from the group's first restaurant, Le Bistro. Here, the focus is on sharing and generosity, with a menu that stays true to its roots.
The kitchen is led by Mikaëla, who trained under Michel Rostang and Cyril Lignac before forging her own path. Her cooking is described as “cuisine du cœur” – cooking from the heart. She prioritises simplicity that is both controlled and generous, letting the ingredients speak. At L'Ouzeri, that translates into plates inspired by Greek tradition, prepared with the same instinct and passion that define her style.
L'Ouzeri’s honest, flavour-driven approach has not gone unnoticed. It holds a Michelin Recommended distinction for 2026, a recognition that aligns with the restaurant’s philosophy: no fuss, just good Greek food served in a place that feels like a genuine neighbourhood taverna. Whether you come for a leisurely dinner or a weekend lunch, the experience is consistently warm and grounded.
Recognition
Ambience
Details
History
Yassas ! Mikaela Liaroutsos is doubling down on the amount of Hellenic audacity in the 18th arrondissement of Paris with L’Ouzeri, a neo-tavern with a midnight blue facade, just like its sister location Etsi, where the small plates will have you dancing the sirtaki . In a space with pared-down style (a veined bar, brick walls, small curtains), the chef sent out plenty of mezze the night we went: juicy mussels cooked in ouzo; a lovely octopus salad with carrots, endives, celery and dill; the house’s unmissable and exceptionally creamy taramasalata; crispy yet tender spanakopita stuffed with spinach and Memmos feta; an incredible horta (a sort of cooked salad) with stewed chard and lemony herbs, all with subtle notes of tomato; delicious paprika-marinated chicken skewers served with toasted pita bread; before some indulgent kourkoubinia , a sort of rolled flaky pastry with honey and pistachios.
Location
