The global reference for hospitality.
At 42 rue Daubenton in Paris’s fifth arrondissement, Mavrommatis brings Greek terroir into conversation with French culinary technique. Andréas Mavrommatis’s cooking is presented in a restrained dining room of pale parquet, textured walls and art, with a private salon upstairs.
The Story
Origin
The Mavrommatis family house dates to 1981, while the restaurant on rue Daubenton opened in 1993. Its cooking brings the brothers’ Cypriot roots into dialogue with French technique.
Signature Dishes
Kadaïf-wrapped langoustine with stuffed zucchini flower, Aegina pistachio and spiced Metaxa bisque, Lozère lamb: confit shoulder, loin roasted with PDO Halloumi, Swiss chard dolmades and Volos olive condiment, Artichoke avgolemono with dill fricassée, garden vegetables and clams
