Alluma

"Former Balagan chef Liran Tal has tastefully revamped this establishment with immaculate white walls. He crafts delicious Mediterranean cuisine with Israeli influences, served in the form of tasting menus that are very good value for money: delicious msabbaha hummus, yellowtail crudo with figs and spices, lamb sirloin and an apricot-miso condiment. Choice of organic and biodynamic wines, most notably from Italy, Spain and Armenia." - Michelin Inspector

"While the husband and wife team behind this spot on the quiet end of busy Rue Saint-Maur are Israeli, it’d be a disservice to call the cuisine solely Levantine. Yes, you’ll find ingredients and flavors from their home country, such as tahini, dried olive powder, and dukka in the six-course, €55 dinner menu, and there may even be a cold kugel as an amuse bouche. But did your bubby top her noodle casserole with caramelized pears and tarragon? Probably not. In its former life, the spacious, dimly lit room that both your date or your parents will approve of was a Moroccan restaurant, which explains the lattice woodwork walls that have been painted stark white and give the restaurant a clean, almost spa-like feel. The menu changes seasonally, and when you visit, it’ll hopefully include the tiramisu-like mascarpone, pumpkin, and caramel dessert. We’re not telling you to lick the bowl, but we’re not telling you to not lick the bowl, either." - Sara Lieberman

"At first glance, Alluma may seem like an outlier on the Rue St. Maur stretch of the 11th arrondissement, known most for its natural wine bars and street food joints. But this elegant neo-bistro from the Israeli chef Lirin Tal and his wife Noa has deservedly found its crowd  with a vibrant ode to Levantine flavors—on and off the plate. With the help of Name Architecture, the couple brightened up an 860-square-foot former Moroccan restaurant, transforming it with marble tabletops, velvet green banquettes, and its most defining feature, an alabaster white wooden moucharabieh wall that spans the dining room. The most colorful elements come from Tal’s seasonal five-course tasting menu, best experienced at dinner, which might include: sea bream crudo with figs and crushed pistachios, dressed with buttermilk and fig leaf oil; charcoaled celeriac served with black lentils and labneh; and grapefruit-Arak sorbet topped with sumac meringue. Don’t skip out on the wine pairing that showcases an exquisite, mostly organic selection from France, Spain, Italy, and Armenia." - Lindsey Tramuta