Where to Eat Near the Eiffel Tower

Very close to the Champ-de-Mars is Kwen Liew and Ryunosuke Naito's 18-seat restaurant. He's Japanese and has trained in some of the most prestigious kitchens in Paris (Taillevent, Meurice), she is Malaysian and has trained across Sydney, Bangkok, Singapore, the South of France, and Paris. Working perfectly in tandem, they compose market cuisine with intense flavors, offering a delicious facelift to the French tradition.

Change (and quality) in continuity: Bertrand Bluy has managed to preserve the spirit of the place, in the style of a luxury neo-brasserie, and its philosophy, made famous by Christian Constant. In the kitchen, Alain Solivérès and Jimmy Tsaramanana celebrate the South-West with great technical mastery and high-quality products. Remember to book, as the tables are always full here. 

We'd be remiss not to open this list with the only restaurant located inside the Eiffel Tower. Head up 125m in a private elevator to this second floor dining room and enjoy a cod with fried garlic and fresh coriander, or a fillet of lamb in its liquorice-flavored jus. Try to book your meal well in advance and take a table near the bay windows: the view of Paris, through the metal beams of the tower, is quite simply unforgettable.

A stone's throw from the Eiffel Tower, this gourmet bistro has more than one trick up its sleeve to win the hearts of the public. Japanese chef Satoshi Horiuchi lets the market and products dictate the menu every day—think crispy veal head, oyster vinaigrette; quasi roast veal, polenta cake; Baba au rhum, spiced syrup, and and light cream. It's all beautiful work.

Pottoka is the emblem of rugby club Aviron Bayonnais, but it's also the name of this Basque bistro nestled in the heart of the 7th arrondissement. Sébastien Gravé, the chef-patron, venerates the oval ball and the good products from his home: Bayonne ham, chorizo, Espelette pepper, ossau-iraty, and Gâteau Basque.
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Old posters, a fun collection of nutcrackers (aka casse-noix), and vintage clocks and furniture make up the decor here. When it comes to small dishes, authenticity also comes first: delicious cuisine canaille, including boudins blancs and pâté en croute. The chef draws inspiration from his father, a Meilleur Ouvrier de France in Orléans. 

Contemplative gastronomy—this is the promise of Alain Ducasse with his electric boat restaurant, moored just in front of the Eiffel Tower, which offers its customers an ecological and silent gastronomic cruise on the Seine. See the monuments of Paris while discovering a kitchen of fine craftsmanship, smoothly led by a brigade worthy of the greatest restaurants in the city.

Stéphane Jégo's cuisine reflects his character: sincere and strong. The dishes alternate between seafood – the chef is Breton – and Basque-Béarnais (he worked many years under Yves Camdeborde at La Régalade), with game in season, fish, pork, lamb, mushrooms. It would be criminal not to mention fluffy rice pudding Given the restaurant's success success, it is always crowded, lively, and friendly. A great time.

A butcher who knows how to cook does not roam the streets... especially not those of this residential sector of the 7th arrondissement, a stone's throw from the Eiffel Tower. The head chef appropriates here pâté en croute and terrine, to imagine haute couture charcuterie. At the entrance to the restaurant, a corner to take away terrines and more lets you take some of the taste home.

A hill, a wine, and also a good little Parisian restaurant in an upscale neighborhood facing the Eiffel Tower. Anne-Cécile Faye's modern bistro is helmed by chef Jean-Philippe Berens who gives a boost to this historic address with tempting, tasty and very up-to-date plates. The locals have already reserved their napkin ring...

This restaurant In a quiet street close to the Eiffel Tower welcomes you in a sober but bright setting. On the plate is traditional cuisine, tinged with some more contemporary recipes—think a generous venison terrine, a good braised veal with Jerusalem artichokes, and a classic Mont-Blanc dessert.