Must-visit

Cross-referenced from 12 trusted sources, including Time Out & Guide Michelin

Soces

Seafood restaurant · Quartier d'Amérique, Paris

16 mentions4.6 (1,100 on Google)

About

Soces is a modern Parisian brasserie in the 19th arrondissement, helmed by chef Marius de Ponfilly (formerly of Clamato) and Kevin Deulio (formerly of the Ritz's Bar Vendôme). The concept celebrates conviviality with seasonal shellfish presented at the oyster bar, small shareable plates, and generously prepared meat dishes. The establishment shines through its warm atmosphere, exposed stone walls, candlelit ambiance, and curated natural wine selection. Specialties include oysters, cockles, clams, sea urchins, fish carpaccio, and whole fish with maltaise sauce. Recommended by the Michelin Guide, Soces embodies the new wave of trendy Belleville restaurants, blending refined gastronomy with relaxed dining.

Awards

Guide Michelin
Selected
Time Out
Rated 5/5
Recommended

Press review

What the sources say.

Excerpts from 16 editorial mentions cross-referenced by Gatto.

  • “Sara is travel and lifestyle journalist whose work appears in the New York Times, the Washington Post, AFAR, Condé Nast Traveler, Hemispheres, and more.”
    theinfatuation.com
  • “The restaurant Soces managed to fly under my radar until recently, and that’s a shame. This is a place I definitely want to go back to often.”
    parisupdate.com
  • “Soces is a seafood restaurant in Belleville, not far from the wonderful Parc des Buttes-Chaumont. Chef Marius de Ponfilly (ex-Clamato) is preparing gorgeous small plates with modest prices, alongside a few whole fish or and a handful of meaty options. There’s a strong selection of cheese, too.”
    parisbymouth.com

Practical

Open in map
Website
soces.fr

Hours

Monday
.
Tuesday
.
Wednesday
18:00 – 01:00
Thursday
18:00 – 01:00
Friday
18:00 – 01:00
Saturday
12:30 – 14:30, 19:00 – 23:59
Sunday
00:00 – 01:00, 12:15 – 14:30, 19:00 – 01:00

See the full picture

Press synthesis, AI breakdown of reviews, social pulse. All the editorial sources we cross-referenced.

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