ANONA

This is by far the worst dining experience I’ve ever had in my entire travels. I’ve eaten at plenty fine dining restaurants and this was by far the worst food I’ve ever eaten, in any context. The food was blunt, lacked creativity and flavour. To say we were disappointed is putting it very mildly. We walked out after the 4th course out of the 8. The meals felt like the chef was absent and someone else took over under false pretences. It’s well presented but as soon as you take a bite you’re hit with a wave of disappointment instead of the typical culinary euphoria. We opted for the non alcoholic pairing and this should have never made it onto the menu. The drinks tasted ghastly, like old juices left to ferment. There’s a lot I could say about this dining experience but I’d sum it up as EXTREMELY DISAPPOINTING!! This is not deserving of a Michelin star at all. In fact, whatever the opposite of a Michelin star is, that’s what they should have.

My husband and I had dinner at the lovely Anona restaurant. We enjoyed the wonderful truffle pasta, barbecue ribs and amazing lemon tarts. We would definitely recommend and come back again. Enjoy!

The best type of meals are the ones that you can fully immerse during the experience, and keep thinking back after. This was one of those! So happy to discover another awesome #michelingreenstar restaurant and to see that many others were there to enjoy sustainable dining as well.

I had lunch at ANONA and it was a fantastic experience. The food was fresh, flavorful, and beautifully prepared. The atmosphere is warm and inviting, and the prices are surprisingly reasonable for the quality. Highly recommend it for anyone looking to enjoy an excellent meal without breaking the bank.

Delicious food, artful presentation, and great service in a very pleasant setting. Would recommend the Petit Étoilé or Initiation lunch menu for an enjoyable and affordable Michelin experience!

An exceptional place with a posh ambiance and knowledgeable staff. I visited on New Year’s Eve during lunchtime, and they offered a special menu, which was a delightful touch. The staff’s expertise in wines truly stood out, something that’s rare to find in many places. As a fine dining establishment, they do request a dress code, though some customers opted for more casual, sporty attire. Most importantly, the flavors were exquisite—an absolute treat for the taste buds. I would definitely visit again to indulge in their remarkable cuisine.

I was invited for dinner in this restaurant. The entire experience is… hmm🤔 like visit a new trend start-up gallery, people points at an abstract painting with two lines on the paper, and told you it worths 200millons and all the main stream comments told you it’s a piece of art. If you don’t agree, it seems that’s your problem. The menu is over-priced, the potion is extremely tiny out of your lowest expectation. The presentation is not a stunning level. The most important thing: it ‘s not delicious. There’s no layer of flavor, no complication of delicated combination of different food material, the main plat is just too salty. And guess what, they use “eco-friendly” story-telling strategy to use low-cost food material for a €135 menu: one dish is 3 pieces of different colors carrots, one dish is brocolli (with the portion served, I doubt one night did the whole kitchen even finished 1 entire carrot or one entire brocolli or not) You may argue that it’s because I don’t understand gastronomic high level meal. However, I love food and I don’t mind if I find delicious food on street stand or in Michelin restaurant. In Paris there’re a lot of mid-level and high level gastronomic restaurant. By mid-level, I mean restaurant 6-7temps menu in €70-€80 level, and most of their plats are with a reasonable portion(still small but not tiny), and served with various seasonal food material and with complicated work, you can see the passion and thoughts of the chef, you can feel surprise when you taste every dish, you can feel from your heart that it’s delicious and it touches your soul sometimes. By high end restaurants, I mean those 6-8temps menu more than €100+, a lot of these restaurants are not only just with the food materials and complicated work I mentioned before, it also comes with the whole experience: from location, entire restaurant decoration, the unique story-telling of every dish, the ceremonial perfect service… no matter which level it is, the only important thing is, I can feel genuinely that I enjoy the food, that I feel the beauty and I get the passion the chef shared. Unfortunately, for this restaurant, every dish served is lower than my expectation: portion, presentation, material, taste, imagination, complication… the location and decoration are also average-bistro level. The service is… well, it’s not bad, but they’re trying hard to make it cool-luxurious, as clients, we felt a bit… snob. (BTW the next day we’ve been in Regina to have dinner and the service there was also luxurious, but we felt warm, considerate and elegant. It’s very weird how we as clients can sense the difference from similar service, but that’s how we felt) I try to be fair for all my reviews. With words you may not see the difference, so I put 3 photos of comparison below: I compare entrée/main plat/dessert from €135 menu Anona with other mid-level bistros in Paris that I tasted. To avoid ad, I don’t put any other restaurants’ name, the dishes are from different restaurants I tried. You can see easily from photos the difference of food material, cuisine complication, presentation art and price range. You can easily tell which chef is more passionate for what he’s doing.

Starting with looks, the restaurant is beautiful and also very accessible with both metro 2 and 3. We went for the €130 dinner menu. After asking the sommelier to talk French, I am learning it for 3 years, he giggled which started the night quite on a wrong foot. The concept of the plates was not harmonious. 3 cold plates, which had quite a floral taste. The duck carpaccio, the third dish, was great but the fourth dish, kimchi tempura cauliflower, didn’t match the dishes before. Followed by the pigeon and the bouillabaisse, which at this point were so heavy that we both didn’t want to finish them. Desert was interesting but again it had nothing to do with the dishes that came before. Overall, after 9 courses, including the amuse bouche and some pralines we were very happy to leave, as we were both feeling quite unwell, which you should not have been after paying almost €350 for the whole night. Unfortunately very disappointing, maybe lunch would have been better.

No idea what the other bad review was on about because my sister and I had the best experience. The food was delicious, really took gastronomy to the next level--it was like eating art. The service was superb, expect to be treated very well. Overall, beautiful craftsmanship of each course and we will be visiting again.

Perplexed how this restaurant has a Michelin star. The dishes had potential, but each missed the mark in significant ways. Lobster and deer so tough you could barely cut them. Small cubes (lardons?) absolutely impossible to chew, forcing a subtle and embarrassing moment to spit them out into a napkin. A dessert swimming in a vinaigrette that absolutely ruined the dish. Partner got the wine pairings, but several of the courses came without wine. Rather, he got a cognac inexplicably watered down with some sort of house made mixer with one course and a sparkling tea with another. I got a non-alcoholic pairing which was house made drinks of various sort including a ginger beer, a white garlic sparkling, and a hot chocolate. They were dreadful and utterly undrinkable. I left almost everyone completely untouched. No one asked why. I was still charged full price of 65 Euro for the absolutely laughable pairing. Service was a bizarre mix of attentive and totally lacking. Retrieved water bottle and filled my own water glass more than once. More than once, we'd be completely done eating and multiple servers would walk slowly by, observe the table, and not remove the empty plates. Truly bizarre. Given a window seat, but grafitti'd old rusty van parked right on other side of window, which really impacted overall ambiance and also photos. Paid over 800€ for this travesty of a meal. But this was our fault. ANONA was literally the *only* Michelin restaurant with last minute NYE availability. Now we know why.

Upon seating, Anona took great and prolix pains to brag about how eco-friendly it was, from sourcing the food to the design of the restaurant. The "menu découverte" was a "discovery (tasting) menu" of 5 courses. The service was excellent to start, but it started to cross the line into intrusiveness. The servers were on and around you like hungry ravens. They changed out napkins constantly - how is that green? They kept giving you bread without asking if you wanted any. This is green? What appeared to be the head server (he was the only person wearing a black suit) was the restaurant's Rasputin. Rasputin because of his long beard and his damning demeanor with the underlings around him. He was also the prolix-one and likely a would-be sommelier (he told us they were very proud of the wine pairings). The wines would be good, but with nothing interesting or inspired about their pairings with the food. The food. Well, the wine pours were larger than the food servings. This is fine, of course; one needs appropriate plate sizes for a tasting menu. But some of the portions were so small that I joked that they were "quantum." Also, most of the dishes came in bowls, which were too large and too deep considering how small and delicate the food was in proportion. Scooping food out was more trouble than it should have been. And how are unnecessarily large plates/bowls green? Anyway, the 1st dish was gravlax with pickled fennel and fennel foam. This tasted good, but it was (surprise) really just a bite - and who uses foam in 2019? The next dish was tomato stuffed with tomato topped with thin bread crisps. This was also good, also small, tasting like a very good tomato sauce. The 3rd dish, a raw trimming of Wagyu with an emulsion of corn, baby corn, corn kernels, popcorn, and a thin corn crisp. There was a hint of heat in the drop of green-herby mince on top of the Wagyu. Again, pretty good, very small, and far too skimpy on the Wagyu. The main course was pigeon with butternut squash squares and more crisps sitting on a puree drizzled with a demi-glace glaze. While the breast meat was a perfect cook, the thin skin was so tough that my dull knife could barely saw through it. Most likely a technical error - a sous vide without a proper finishing roast. The meatless wing it was served with was inedible. The 5th dish, a dessert, was an apple whipped cream with a milky apple-ginger sauce, apple batons, and more thin crisps. This was fine. Perhaps the restaurant became aware of my dissatisfaction, particularly with the surlier Rasputin, because we received another dessert - a confection with cocoa dust, chocolate toffee pieces, and flat-round cookies. Fine. In toto, not a satisfying experience, largely spoiled by Rasputin (notably silent-scolding other servers for no discernible reason); but the food was also flawed. I don't like to make predictions, but I don't see this place thriving for long unless some serious changes are made.