Issue 01 · Spring 2026€8 · Paris
New Vintage
The Restaurant—A Field Guide
Cover Story
On the slow return to honest food.
For three winters we cooked in a kitchen no one knew. We were testing — fermenting, curing, burning things deliberately. We waited until the food made sense before we opened the door. This is what we serve now.
The menu is short. The wine list is long. The room seats twenty-two. Everything else is detail.
Five courses, twice a week.
We change the menu every Wednesday. It is always five courses, always served at the same pace, always paired (if you'd like) with five glasses chosen the night before.
What arrives at the table depends on what arrives at the door. Sometimes that means turbot from Brittany; sometimes it means a single perfect onion.
"We don't write menus. We listen to the week and answer it."
À la carte.
Breakfast
served until 12:00
- €6Stone-cut oatswarm cream, sienna honey, toasted hazelnut
- €9Eggs benedict, copper hollandaisesmoked trout, dill, sourdough
- €8Avocado toastfermented chili, lime, soft egg
- €7House granola bowlyoghurt, seasonal compote, bee pollen
- €4Croissant & confituredouble-baked, fig jam, salted butter
- €9Shakshukaslow tomato, feta, cumin oil, charred bread
Starters
small plates to begin
- €11Cured troutbeetroot, horseradish cream, dill oil
- €10Burratafig leaf, sienna honey, sourdough
- €8Onion brothaged comté, brown butter, chive
- €13Steak tartaresmoked egg yolk, caper, anchovy, sourdough
- €14Charred octopuswhite bean, smoked paprika, lemon
- €12Roasted bone marrowshallot, parsley, toast
Salads
garden, raw, tossed
- €8Gardenshaved fennel, radish, herb vinaigrette
- €10Heritage tomatoburrata, basil oil, fleur de sel
- €9Roasted beetgoat curd, walnut, balsamic glaze
- €10Caesar, our waylittle gem, anchovy, brown-butter croutons
Pasta
hand-rolled, daily
- €16Tagliatelle, copper ragùslow beef, parmesan, hand-cut
- €13Cacio e pepetonnarelli, pecorino, black pepper
- €18Mussel & shrimp linguinewhite wine, chili, parsley
- €16Wild mushroom raviolisage butter, hazelnut, aged grana
- €14Gnocchi, gorgonzola dolcewalnut crumble, pear
Pizza
stone oven, 72h dough
- €10Margherita d.o.c.san marzano, fior di latte, basil
- €12Bianca verdebroccoli, olive, ricotta, wild herbs
- €13Sienna salamispicy salami, honey, mozzarella
- €12Funghiwild mushroom, taleggio, thyme
- €16Tartufomozzarella, fontina, black truffle
Mains
grill · fire · slow
- €24Slow lamb shoulderfermented chili, mint, charred onion
- €38Wagyu, copper jusbone marrow, shallot, watercress
- €22Sea bassfennel, blood orange, olive oil
- €18Roasted celeriachazelnut crumb, sage butter, smoked salt
- €16Chicken filletroot vegetables, brown butter, herb jus
- €22Seafood spaghettishrimp, mussels, clams, tomato confit
Desserts
from the pastry corner
- €7Burnt honey creamcrème fraîche, hazelnut, oat tuile
- €8Pear & walnutblue cheese ice cream, port reduction
- €7Chocolate, olive oilfleur de sel, sourdough crumb
- €6Crepesdark chocolate, mandarin, mascarpone
- €6Vintage donutswarm sugar, vanilla, copper caramel
- €6Affogatovanilla bean, double espresso, amaretto
Coffee & Tea
single origin, daily roast
- €1.50Espressosingle origin, daily roast
- €1.80Macchiatoespresso, foamed milk
- €2.20Cappuccinoespresso, steamed milk, copper foam art
- €2.50Flat whitedouble ristretto, silk milk
- €3.00Filter, V60rotating single origin
- €3.20Hot chocolate70% dark, whipped cream
Cocktails
from the copper bar
- €7Copper Sourmezcal, burnt orange, honey, sienna bitters
- €7Negroni Vintagerested gin, campari, vermouth, smoked orange
- €8Vintage Old Fashionedbourbon, vanilla, copper bitters
- €7Espresso Martinivodka, fresh espresso, kahlua
- €6Garden Spritzelderflower, prosecco, cucumber, mint
- €7Smoked Palomamezcal, grapefruit, smoked salt
Wines
by the glass & bottle
- €26Tikveš T'ga za JugVranec · Macedonia
- €32Stobi VeritasVranec barrique · Tikveš
- €78Domaine Tempier · 2019Bandol rouge · Provence
- €62Foillard Morgon · 2021Beaujolais · gamay
- €24Bovin Sauvignon BlancTikveš · crisp, citrus
- €120Coulée de Serrant · 2018Loire · chenin
- €88Radikon Ribolla · 2017Friuli · skin contact
- €94Overnoy Pupillin · 2020Jura · ploussard
From the cellar
A short list of long-loved bottles.
Five hundred more in the cellar. Ask Clara — she'll find you something.
- €26Tikveš T'ga za JugVranec · Macedonia
- €32Stobi VeritasVranec barrique · Tikveš
- €78Domaine Tempier · 2019Bandol rouge · Provence
- €62Foillard Morgon · 2021Beaujolais · gamay
- €24Bovin Sauvignon BlancTikveš · crisp, citrus
- €120Coulée de Serrant · 2018Loire · chenin
- €88Radikon Ribolla · 2017Friuli · skin contact
- €94Overnoy Pupillin · 2020Jura · ploussard
Press
In their words.
"A quiet rebellion on the square."
— Le Monde, Mar 2026"Best new opening of the year in the Balkans."
— Eater, Feb 2026"Cooking with conviction and copper light."
— Condé Nast Traveler, Jan 2026"Worth crossing the city for."
— The Infatuation, Apr 2026"Skopje's most quietly confident dining room."
— Monocle, Mar 2026
Coming up.
12 May
Spring producers' dinner
Five courses with our growers from Provence and Tikveš.
26 May
Natural wine night
Eight bottles, three cheeses, no rules.
9 June
Chef's table workshop
Cook the menu with us. Eight seats only.
21 June
Solstice tasting
Long-form summer menu, late doors, music until two.
"I cook the food my grandmother would have made if she had thirty more years and a very good fishmonger."
— Anouk Marin, Chef
This week's plates
- I.Cured trout, beetroot, horseradish cream
- II.Onion broth, aged comté, brown butter
- III.Slow lamb shoulder, fermented chili, mint
- IV.Pear, walnut, blue cheese
- V.Burnt honey, crème fraîche, hazelnut
Wed — Sun · 19:00
12 Rue de la Vigne, Paris 11e · +33 1 00 00 00 00