The story
Zinga brings Caribbean cuisine to Paris with a direct line to chef Yacine Saint-Marc’s family heritage. His kitchen earned a recent listing in Le Fooding, a guide that praises how he transforms modest ingredients into joyful plates. French Caribbean cooking anchors this compact space, blending island techniques with straightforward preparation methods.
The kitchen focuses on generous cuts of crispy fried chicken, serving both wings and thighs straight from the fryer. Diners often dip the meat in spicy mayonnaise or build their own bokit, a light spinach beignet layered with the poultry. A side of pikliz cuts through the richness, mixing grated carrots and cabbage with lemon juice, vinegar, and chopped chilies. Hand-churned coconut sorbet follows as a dense, icy finish to the savory island cooking.
The dining room sits inside a bright yellow shell decorated with curated vintage furniture and a large retro fan. Former Costes staff member Mathylde Caffa manages the front of house, guiding guests through a menu built on speed and flavor. The interior keeps time alongside the fan blades and nearby vinyl collections.
Recognition
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