Clamato

On the Grid : Clamato

"From the owner of Septime, Clamato serves up elaborate seafood in small portions. Think sophisticated tapas, generally made with fish. Clamato is friendly and relaxed, but upon closer inspection, you'll find that every detail counts." - Violaine & Jérémy

The 26 Best Restaurants In Paris - Paris - The Infatuation

"Owned and operated by the same people behind Septime (which, let's reiterate, is notoriously hard to get into), Clamato is a superb alternative, though it’s a wholly different experience. The menu is à la carte, for one, and almost entirely made up of seafood, like raw cuttlefish with sesame and chili, ceviche with squash and coriander, and plenty of oysters. Order a bottle of something sparkling, a dozen oysters, and see where the day or night takes you. This place is walk-ins only and we like it for both lunch and dinner." - sara lieberman, lindsey tramuta

"Inspired by the oyster bars of the East Coast of the United States, this outpost of Septime owes its name to a cocktail that is very popular in Quebec, a Bloody Mary of sorts with the addition of clam juice – needless to say, you can try one here! The place has all the makings of a bistronomy hit, with its trendy decor and short menu that puts fish and seafood and vegetables centre stage, and draws on international influences. The ingredients are chosen with great care and prepared as simply as possible, then presented in plates for sharing. Please note that reservations are not possible: first come, first served!" - Michelin Inspector

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"Chef Bertrand Grébaut’s seafood bar is perennially one of the hottest places in Paris, and it’s especially hard to get a table since the restaurant doesn’t take reservations. The menu changes daily, but offers dishes like smoked shrimp with roasted red pepper and white beans, tuna tartare, ceviche, oysters, crab fritters, and more. It also boasts terrific platters of raw seafood like clams, shrimp, sea snails, and other delights. Located in the 11th arrondissement. Know before you go: If you want to beat the line, try to go right when it opens, at 7 p.m., or late, after 10 p.m." - Alexander Lobrano

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"A small-plates seafood restaurant from the team behind a Michelin-starred operation, known for seafood-focused sharing plates and a casual, inventive approach to shellfish and small dishes." - Vivian Song