Magma

The story

Magma Paris: A Refined Bistro Concept in Oberkampf

The kitchen and its founders

Magma Paris delivers a refined take on modern bistro cooking in the heart of Oberkampf. Lucie Paulhan and chef Ryuya Ono opened the venue after sharpening their skills at La Traversée, Le Maquis, Maison and L’Attache. Their work earned a spot on the Le Fooding 2026 list, recognizing how they balance technical rigor with everyday comfort.

Signature plates and techniques

Smoked potatoes and trout roe nestle inside a smooth haddock velouté, anchoring the start of the meal. An eruption of Albacore tuna sashimi arrives alongside paper-thin cucumber, yellow peach and smoked stracciatella. Later courses like the suckling pig shoulder carry a volcanic clam jus that pulls every last drop from the plate. Even lunch shifts the focus without losing intensity, serving mi-cuit salmon with Borlotti beans and charred eggplant.

Dining room ambiance

Patterned floor tiles set against olive green banquettes ground the space in quiet confidence. Atmospheric light fixtures cast a steady glow over the dining area, keeping the mood relaxed whether visitors arrive for a weekday service or a weekend dinner. The design stays out of the way so the food remains the focal point.

Sweets and seasonal touches

Desserts lean into texture rather than heavy sweetness, highlighted by a chocolate-coffee marquise and a homemade meringue ice cream that brings a pleasant crunch. Seasonal ingredients drive the plating, with tomato salad and raw cream appearing when produce peaks. Matcha, pine and cilantro ice creams round out the offering, proving this bistro treats every course with equal care.