Hidden in the heights of Pigalle, Zoutra is quickly becoming the must-know spot everyone is talking about. The little sister of Adraba, the address swaps the neighborhood’s hustle for a quieter street and a deeply romantic atmosphere, softly lit by candlelight. A restaurant, yes—but above all, a cuisine that travels, with no passport and no compromises.
A Cozy, Intimate Atmosphere
From the street, Zoutra catches the eye with its few tables lined along the windows, scattered candlesticks, and a bar where guests settle in just as easily for drinks as for dinner. Inside, raw concrete, wood, and warm lighting revolve around a central counter. The tables are close together, keeping the space intimate, with barely thirty seats…
In the background, the open kitchen comes alive—just enough to draw your attention, inviting curious glances throughout the evening.
Best seat in the house: slightly elevated above the dining room, around a Togo sofa that feels like stepping into the living room of one of the founders, David Weiss. Here, everyone talks loudly, glasses clink, and people move around in a lively, organized chaos—we love it.
A Journey on the Plate
First bite, first impression: bold, generous, and addictive. The Jerusalem beygalé (€9), topped with labneh, za’atar, amba, and harissa, sets the tone. Paired with eggplant and labneh, the bluefin tuna sashimi (€18) offers a softer, almost creamy balance, while maintaining a fresh edge. The surprise of the night: fish & chips (€22), reimagined with preserved lemon, harissa, burnt onions, and coriander—a British classic, playfully reinvented. A standout favorite: the Lebanese arayes (€21), with juicy lamb, garlic yogurt, preserved lemon, and sumac… a dish so good it’s reason enough to book your next visit. And for the finale: the pumpkin crack pie (€13), rich and melting, best enjoyed down to the last bite with your fingers.
Here, the menu is constantly evolving, shaped by the seasons and the chefs’ inspirations. Dishes appear, disappear, and return in new forms. A free-spirited cuisine where every plate tells a story of travel.
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