Mavrommatis

Rating: 15
Author: Gault&Millau

75005 PARIS

15/20
Remarkable Restaurant

4 PHOTOS

Chef: Andréas Mavrommatis
Cooking: Gastronomic | Greek
Services: Takeaway
Style: Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

110 to 150

Gault&Millau's review 2026

Editor's note: Chef Andreas Mavrommatis passed away on Saturday March 14, 2026 at the age of 69. The chef's brothers will carry on the spirit, values and high standards for which the company is renowned. For centuries, Mavrommatis has been the gateway to Greek gastronomy. A veritable constellation of bistros, grocery stores and caterers revolves around this chic establishment between Mouffetard and Jardin des Plantes. The welcome is very polished, provided by an elegant wait staff, with well-fitted suits and impeccably polished shoes... The service is that of a grand house, and is deployed with unfeigned eagerness with regulars, and even more so if they have the good taste to be compatriots. The various lounges are particularly comfortable, the tables carefully laid with immaculate tablecloths without the slightest crease and beautiful crockery. Discreet background music adds to the sense of disorientation. A change of scenery that naturally continues with a cuisine that offers a happy blend of here and there. It's time to take to the sea with an appetizer with a promising title: "grilled octopus, phyllo crisp, onion confit with Xinomavro, piperade condiment and sea lettuce". A way of transcending a very simple central ingredient into a very aesthetic dish, certainly tasty, but nonetheless a little short of gustatory expectations. Back on land to accompany a Bresse poultry for a final trip to the sun: roasted supreme and leg confit with rosemary. Traditional dumplings (keftédès) are garnished with Cretan snails, while kolokassi (a type of Cypriot sweet potato) is presented in a mille-feuille, all highlighted by a poultry jus with orange blossom. Morels are also included. As for dessert, it pays homage to a great French classic: tarte tatin. The delicious Mediterranean "kiku" apple benefits from a beautiful caramelized puff pastry, with the vanilla-glazed parfait providing the expected contrast. It would be a shame not to take a trip down to the cellar to learn about Greek grape varieties or simply to perfect your knowledge. A fine selection of wines by the glass. But perhaps this is just an impression. I'm sure it is.