Moderately-Priced Restaurants in Paris
For the purposes of our classification, restaurants where a typical evening meal costs between €25 and €50 per person (not including wine) are considered moderately-priced.
- Alcazar
62 rue Mazarine (6th Arrondissement), +33 (0)1 53 10 19 99
A modern international restaurant attracting both Parisian and international clientèle. - Bofinger
5-7 rue de la Bastille (4th Arrondissement), +33 (0)1 42 72 87 82
One of the oldest brasseries in Paris. Outstanding design, rich in stained glass. Currently managed by the Flo group. Original decor by Neret et Royer (1900), redecorations by Letay and Mitgen (1919), upstairs dining room by Jean-Jacques Waltz (aka Hansi) (1930). That room can be booked for groups of 6 to 8 people. - Brasserie de l'Île St-Louis
55 quai de Bourbon (4th Arrondissement), +33 (0) 1 43 54 02 59
- Cerisaie
70 Boulevard Edgar Quinet (14th Arrondissement), +33 (0)1 43 20 98 98
A small, cosy restaurant serving the hearty cuisine of the South-West. Some dishes are of Basque origin. - Fleur de Sel
32 Boulevard du Monparnasse (15th Arrondissement), +33 (0)1 45 48 52 03 - La Rotonde
105 bd. Montparnasse (6th Arrondissement), +33 (0)1 43 26 48 26
A century-old café with a classic decor. Famous for being the hangout of more than a dozen artists and intellectuals of the early 20th century. - La Régalade
49 Avenue Jean-Moulin (14th Arrondissement), +33 (0)1 45 45 68 58
One of the restaurants at the center of the bistronomique revolution in the city, despite slighly out-of-the-way location. Menu at 32€ - L'Absinthe Café
54 rue de Turbigo (3rd Arrondissement), +33 (0)1 48 87 79 30
Traditional bistro cuisine. Menu changes twice a year. - Le Petit Pontoise
9 rue Pontoise (5th Arrondissement), +33 (0)1 43 29 25 20
A small bistro with a loyal following. - Spring
28 rue de la Tour d'Auvergne (9th Arrondissement), +33 (0)1 45 96 05 72
Chicago native Daniel Rose (who originally came to France intending to study philosophy) runs this restaurant as a one man show. There are only 16 plates and one sitting per night. Daniel does everything himself (including going to the market in the morning). Cuisine d'auteur at its best.
