I migliori ristoranti per una cucina raffinata a Bois De Boulogne

Very good, but have been to better 3 star at 60-70% of cost. E65 for old fashion and ridiculously priced fine wines from France, great food and wine selection but worst value I have ever seen.

Une table reste un moment d'exception et d'excellence, accueil, service ,qualité des mets, saveurs et goûts sont toujours au rendez-vous. A fréquenter sans modération et un grand merci à toute l'équipe extrêmement professionnelle. Merci et à une prochaine fois avec grand plaisir.

On vient de découvrir la Magdalena Brasserie, et quelle belle surprise ! Mon mari et moi avons passé un super moment. La nourriture est délicieuse, et l’ambiance est très agréable. Je recommande vivement cet endroit et je reviendrai avec plaisir lors de mon prochain voyage

An absolutely fantastic dining experience! Every dish was beautifully presented and bursting with flavor. The escargot was rich and perfectly seasoned, while the mussel soup had a wonderful depth of flavor with a delightful crunch that added great texture. The filet was cooked to perfection, and the turbot was delicate and flavorful. Beyond the incredible food, the service was top-notch. The staff was knowledgeable, attentive, and provided excellent recommendations, ensuring we got a truly Parisian experience. A must-visit for anyone looking for an exceptional meal in Paris!

I am an absolute sucker for a gorgeous dish, so I decided to book myself a table at ANONA to cap off a two week trip through the Balkans. I arrived thirty minutes early, was seated promptly by an extremely welcoming maître de, and was left to settle in with my book while the bartender crafted me a cocktail based on my favourite liquor (whiskey) and desired tasting notes (a bit sweet, something fruity and unique). Appropriately enough I was reading “Eat a Peach” by chef David Chang and had landed on a passage where he recalled a family meal with chefs of different tongues and how the element of not fully knowing what he was eating enriched his experience. He was absolutely correct. Though the wait staff (by my count I was served by maybe 5 or 6 different staff members) did their best to cater to my monolingual ignorance, I didn’t always catch the full descriptions of the incredible six courses that were served to me. There were sea water emulsions, roe, gorgeous proteins, intricately composed savoury sorbets, and so many local flavours that married expertly with the varied textures and temperatures that cohesively came together in an expertly crafted meal. There were some dishes I favoured over others but I believe for the price and quality of the food, let alone the experience, I would absolutely recommend ANONA. On top of a unique chefs menu, the restaurant itself is pristine and the staff are incredibly attentive and professional. I did not go more than five minutes without extending thanks to someone for excellent service. Well done.