Cross-referenced from 3 trusted sources
Taverna
Greek restaurant · Quartier Saint-Ambroise, Paris
10 mentions4.2 (267 on Google)
About
Taverna is an authentic Greco-Cypriot taverna on Rue Amelot, founded by chef Paul-Henri Bayart and his wife Margaux Varnavidou. This two-story restaurant celebrates Mediterranean heritage with simple, precise cuisine blending revisited classics and original creations. By day, a convivial counter serves crafted sandwiches and salads; by night, generous meze including dolmades, Cretan dakos, grilled halloumi, fried calamari, and shrimp saganaki. Homemade desserts shine with hot chocolate mousse and orange blossom-olive oil ice cream. The décor overflows with Hellenic references: Cypriot sieves, lace lamps, and works by painter Alekos Fassianos. A curated selection of natural and biodynamic Greek and Cypriot wines completes the experience.
Press review
What the sources say.
Excerpts from 10 editorial mentions cross-referenced by Gatto.
“Alors qu’une bande sonore typiquement grecque — musique traditionnelle ou électro, en fonction de l’heure — caresse les oreilles, on s’attable en toute simplicité sur l’un des comptoirs en aluminium du rez-de-chaussée ou bien à l’étage, autour de la grande table centrale.”
milkdecoration.com “The views and opinions expressed on The Infatuation’s site and other platforms are those of the authors and do not reflect the official policy or position of (or endorsement by) JPMorgan Chase.”
theinfatuation.com “Founded by Paul-Henri Bayart, former partner of the prestigious Tuba restaurant in Marseille, Taverna is a haven of Mediterranean flavors, drawing its essence from the Cretan and Cypriot roots of the founder's wife, Margaux Varnavidou.”
magazine-acumen.com
Practical
- Phone
- +33 6 34 40 09 58
- Website
- instagram.com/taverna.paris
Hours
- Monday
- .
- Tuesday
- 19:00 – 23:00
- Wednesday
- 19:00 – 23:00
- Thursday
- 19:00 – 23:30
- Friday
- 19:00 – 23:30
- Saturday
- 19:00 – 23:30
- Sunday
- .
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Press synthesis, AI breakdown of reviews, social pulse. All the editorial sources we cross-referenced.
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