Omar Dhiab

The story

Omar Dhiab - Michelin-Starred Modern Egyptian Cuisine in Paris

Omar Dhiab: A Modern Table with Roots in Paris

Just steps from the Place des Victoires, Chef Omar Dhiab’s eponymous restaurant brings a refined, personal vision to the Parisian dining scene. The space, designed by the architecture firm Hauvette & Madani, is defined by Art Deco accents: a majestic marble-and-wood counter reveals the energy of the kitchen, while a corridor of red lacquered walls leads to a warm, enfilade dining room with intimate alcoves.

Chef Dhiab’s path to his own restaurant was forged in some of Paris’s most prestigious kitchens. He trained under Christian Le Squer at Pavillon Ledoyen, then worked alongside Christophe Moret at Lasserre and later at L’Abeille in the Shangri-La Hotel. In 2019, he took the reins at Loiseau Rive Gauche, earning a Michelin star the following year. When he opened his own restaurant in 2022, he earned a star in just six months—a recognition he has since retained, including a star in the 2026 Michelin guide.

His cooking is a dialogue between classical French technique and the flavours of his childhood. He describes his modern cuisine as one that celebrates the vegetable first, building dishes from the plant up for greater freedom and consistency. "Creating a dish from a vegetable gives me more freedom," he explains. The meal begins with a welcome karkadé, a traditional Egyptian hibiscus drink. On the menu, you might find shellfish refreshed with a vegetable juice, or a croque of veal sweetbread with a Grenoble-style condiment. Zucchini is worked from flower to stem, paired with cuttlefish and Sicilian pistachio pesto. The meal closes with a semolina cake with orange blossom—the chef’s own madeleine—served English style.

Lunch menus offer three to seven courses, while the evening "Plaisir de Table" menu unfolds over seven services. The experience is anchored by sauces and condiments that recall family cooking, punctuated by subtle nods to Egyptian origins.