The story
Tekés describes itself as “a ceremony, a celebration” – a place that explores origins and pays homage to tradition with a vegetarian cuisine that is “astonishingly human, the kind that opens the appetite and the curiosity.” This is not a restaurant that simply serves vegetables; it is an ode to the plant kingdom and the ancestral cooking methods of Jerusalem, rediscovered and reinvented for Parisian tables.
The kitchen draws deeply from Israeli and Middle Eastern culinary roots, transforming seasonal produce into dishes that feel both ancient and startlingly fresh. The result earned Tekés a Michelin recommendation in 2026, a recognition of its singular vision and execution.
Tekés shifts its personality through the day. By day, the space operates as a juice bar and grab-and-go counter from 8:30 am to 5:45 pm, offering fresh juices and light bites. Evening transforms it into a cocktail bar from 7:00 pm to 1:30 am. The restaurant itself serves lunch (12:00–2:30 pm) and dinner (7:00–10:30 pm) daily, with a Sunday brunch from 12:00 to 3:00 pm.
Whether for a full meal or a drink at the bar, Tekés invites curiosity – a place where the spirit of Jerusalem meets the rhythm of Paris.
Recognition
Details
History
What is Tekés exactly? First off, it’s an efficient way to earn 14 points in a game of Scrabble, and second of all, it’s the Hierosolymitan (28 points) lair of Assaf Granit, an Israeli special envoy to Paris, who is already responsible for Balagan and Shabour – Le Fooding’s Best Bar à delice of 2020. In this spacious, candlelit spot, he and chef Cécile Lévy (ex-The Normand Hotel in Tel Aviv) elevate plant life, all while paying homage to the earth – right down to the Indian earthen tableware. All of the following graced our plates the night we went: a joyfully delicious butter and sage galette served with creamy labneh for dipping; firm kohlrabi slivers sprinkled with fresh herbs; a mushroom brunoise paired with date molasses and topped with an umami-esque egg yolk; tender potato gnocchi with Parmesan tuiles, sorrel and black sesame seeds; before an intriguing mushroom mousse sprinkled with chocolate granola. // Agathe Braun
Location
Instagram