Kapara

"In their new venue, Kapara, whose interior is almost identical to that of the former Balagan, Assaf Granit and his partner Tomer Lanzman have called upon chef Zohar Sasson. In a setting depicted by groovy background music and hoots of laughter from the ebullient kitchen brigade, Ms Sasson cheerfully conjures up dishes loosely inspired by Sephardic culinary traditions. The menu rolls out a colourful culinary anthology, boosted by spices, seasonings and chickpeas. Some of the emblematic dishes of the former Balagan remain on the menu, such as “deconstructed” kebab. Festive, friendly and (very) buzzy vibe." - Michelin Inspector

The 15 Best New Restaurants In Paris

"Before it closed in 2022, it was impossible to get a reservation at Balagan before 10pm. Which, as long as you didn’t mind eating hummus-soaked challah so late, was the most fun time to go anyway. But now, the team who also run Tékès, Shabour, and Boubalé are back in the same location in the 1st with the same vibe. What has changed, beyond the name, is the chef—the menu infuses Iraqi and Moroccan takes on Israeli cuisine: smoked baba ganoush comes with a bruléed top, and a creamy, carbonara-like “risotto” is made with couscous instead of rice. But the must-order is the sabich sandwich, which swaps pita for flaky boreka and comes topped with egg. It’s the ultimate hangover cure, only it’s served while you’re likely still drinking." - sara lieberman, lindsey tramuta

The 15 Best New Restaurants in Paris | Eater

"Fans of the Mediterranean Levantine cooking at Balagan, which closed in 2022, will find the same spirit and flavor at Kapara, which took over the space and is also run by the JLM Group. Head chef Zohar Sasson continues the same theatrical serving style and incorporates many of the same influences that made the original restaurant popular, but she applies them to a new selection of shareable dishes — though the crowd-favorite polenta with wild mushrooms and Parmesan, and the Frenavon bread do return from Balagan. Among the highlights are tortellini mixed with shabzi (Iranian vegetable stew), chicken koftas spiced with smoked paprika, pan-seared sea bass with chickpeas in za’atar yogurt sauce, and olive oil chocolate mousse sprinkled with fleur de sel for dessert. As was true at Balagan, seats at the chef’s counter deliver an energetic experience. Located in the 1st arrondissement." - Lindsey Tramuta