In this warm restaurant in the 15ᵉ arrondissement of Paris, well decorated and lulled by a carefully chosen musical ambience, meat, and more specifically beef, is given pride of place. Breeds are selected according to their provenance, the elegance of their marbling and the arrivals of the Chayma butcher's shop, with which the restaurant works closely. Chayma's cuts include prime rib, Tomahawk, Brisket, Ribs and Picanha. The meat menu changes weekly, and Japanese breeds such as Kobe Wagyu and Kurohana, the latest exceptional cuts served exclusively at Mya, can be served cooked on a lava stone. The Chef (who has worked at the Georges V, Crillon and Martinez in Cannes) and his team produce these dishes in an open kitchen, in a "show kitchen" atmosphere that enhances the experience. When it comes to drinks, Mya has opted for the non-alcoholic option, offering a rich menu of cocktails, non-alcoholic wines and a fine selection of organic and local beverages. All in all, sublimated and uncompromising. A place to discover on Instagram (@mya.restaurant) and Facebook (@Mya restaurant).
