The Best Restaurants in Montmartre

a.lea is a play on words, referring to change (‘aléas’) and the name of the talented Chef Léa Lestage, who dabbled in sociology at university before rolling up her sleeves in the kitchens of the Polisson and Le Bristol’s Épicure. Examples of her appetising bistronomic cuisine include: creamy soft-boiled egg with pan-fried mushrooms and wild garlic pesto; roast mackerel with lightly seared polenta and béarnaise sauce; and tea-flavoured crème brûlée. Léa’s spot-on recipes feature a delicious market-fresh slant at sensible prices. Also a veteran chef, William Atlan now warmly greets guests in the tastefully appointed dining room. In the evenings, the menu is more elaborate, which is reflected in the price.

In 1765, Mathurin Roze de Chantoiseau opened the first modern restaurant (individual tables and dishes to choose from on a menu) in the Louvre area. In homage to him, brothers Nicolas and Julien Durand work in tandem to create lovely modern cuisine, which is also inspired by the French classics and makes use of fine quality produce, as in the delicious puff pastry pigeon pie.

Led by Laurent Magnin, the young Arcane team marries technical skill and flavour, as in a beautiful light mousse with peas decorated with lemon zest and black lemon powder. Let's not forget the attractive wine list, which doesn't hesitate to think outside the box.

Two enthusiastic young food lovers have joined forces to create this inviting vintage bistro with solid wooden flooring and benches. A good time is had here, as you tuck into original dishes that make no bones about drawing on influences from far afield. For lunch there is a set menu with one option like pork terrine followed by chestnut and mushroom ravioli) and a mini à la carte menu; at dinner, you have more choices.

André Le Letty, formerly of the Anacréon, has set up shop in the renowned Rue de Caulaincourt and specialises in bistro classics (this is not a great choice for vegetarians). Try pressed ox cheek in crystallised lemon, veal kidneys in mustard, roast hake, and not forgetting the house speciality: pressed duck served in two servings. On the decorative side, we have solid floors, bistro furniture and elbow-to-elbow tables – very Parisian.

Former music manager Arthur Hantz trained at several restaurants in Arles before setting up in Montmartre. He sends out playful and tasty market dishes with no more than three or four ingredients per dish, all the better to appreciate the textures and flavours. Be sure to try the chocolate mousse, a real delight, and the homemade ice cream.

After stints in top establishments from New York to Paris, two veteran chefs now swap places every fortnight, taking turns in the open kitchen and the dining room. 100% bistronomic cooking using local, fresh and seasonal ingredients is the backbone of this bistro in the Abbesses neighbourhood. The menu, chalked up on a blackboard daily, has a strong French bias and showcases deceptively simple recipes. ‘Ose’ means to dare – so what are you waiting for?

This establishment is entirely dedicated to sushi, and sports an elegant and minimalist setting that follows the aesthetic codes of Japanese restaurants – including light wooden furnishings and a long counter facing the chef. You choose from the two set menus when you book; one focuses on nigiri and sashimi, the other includes tsumami and grilled fish too.