Guefen

"At Ohad Amzallag's restaurant a stone's throw from Place de la République, diners sample his cooking in convivial fashion, all seated at a large marble table d'hôte. The Israeli chef serves Middle Eastern-influenced cuisine that gives pride of place to seafood ingredients and fermented vegetables, such as oyster cream with mint granita, chilli and koshu; lobster and agnolotti with ricotta, spinach and sage cream; and a delicious cheesecake with caramelised garum." - Michelin Inspector

Where to Eat In Paris Right Now - Paris - The Infatuation

"This prix-fixe restaurant from a new-to-Paris Israeli chef serves plates that are far beyond the Levant. Sure, there might be a touch of tahini in a foam cream, but the six courses, which all intentionally lack spices and highlight fermentation instead, also feature the likes of yuzu, soy, tamari, and truffle. There are only 19 seats total: 12 are at a shared, high-top stone table, and another 5 are in the kitchen overlooking the mise en place. It all feels like a fun, intimate dinner party at a friend’s house, if your friend is the type to serve oysters topped with blue cheese (we were skeptical, but they were great)." - Sara Lieberman

Guefen - Review - République - Paris - The Infatuation

"This prix-fixe restaurant from a new-to-Paris Israeli chef serves cuisine far beyond the Levant. Sure, there might be a touch of tahini in a foam cream, but the six courses, which all intentionally lack spices and highlight fermentation instead, also feature the likes of yuzu, soy, tamari, and truffle. There are only 19 seats total: 12 are at a shared, high-top stone table, and another 5 are in the kitchen overlooking the mise en place. It all feels like a fun, intimate dinner party at a friend’s house, if your friend is the type to serve oysters topped with blue cheese (we were skeptical, but they were great.)" - Sara Lieberman