Tekés
Restaurant végétarien — Bonne-Nouvelle (Paris)
À propos
Tekés, le nouveau temple végétarien d'Assaf Granit, célèbre la cuisine levantine avec une approche 100% végétale. Situé rue Saint-Sauveur, ce restaurant propose une expérience culinaire inspirée des traditions de Jérusalem, où chaque plat raconte une histoire. Les chefs Cécile Lévy et Dan Yosha orchestrent un voyage gustatif à travers des cuissons ancestrales - au bois, sous le charbon, à la braise - transformant les légumes en véritables œuvres d'art. L'ambiance est festive et conviviale, avec une musique orientale en fond sonore et des serveurs débordant d'énergie. Le brunch du dimanche, à 60€, est un véritable spectacle culinaire où l'on picore des spécialités comme la chakchouka, le houmous et la babka au chocolat.
Mentions
Tekés Paris: A Vibrant Vegetarian Feast by Assaf Granit | Mediterranean & Levantine Cuisine — Robi Eats In Paris
TEKÉS : A MEDITERRANEAN CULINARY VOYAGE IN THE HEART OF PARIS More than just a restaurant, Tekés in the 2nd arrondissement is a ceremony, a celebration—a place where food, culture, and history come together in a dazzling feast for the senses. Created by renowned chef Assaf Granit, Tekés pays tribute to the ancestral cooking traditions of Jerusalem, reinvented for the modern palate with a bold, plant-based twist. AMBIANCE The moment you walk in, you feel it—Tekés is alive! The energy radiates from the open kitchen, where chefs work over open flames, bringing fire-kissed vegetables to life. The décor is effortlessly warm and inviting, with earthy tones, raw wood, and hand-crafted ceramics that reflect the rich cultural heritage of the Mediterranean. At Tekés, food is more than sustenance—it’s an exploration of our origins, an homage to tradition, and a celebration of humanity. The fully vegetarian menu is reinvented to create unexpected sensations and bold, unforgettable flavors in the heart of Paris! Some standout dishes during our dinner included: Fire-Roasted Eggplant – Smoky, silky, and topped with bright tahini sauce and crunchy pomegranate seeds. Charred Cauliflower with Labneh – Crispy, caramelized edges, creamy labneh, and a fragrant spice blend that lingers beautifully. Handmade Flatbreads – Freshly baked, warm, and perfect for scooping up the rich, spiced dips and spreads. Decadent Chocolate Mousse – Light yet indulgent, with deep cocoa notes that round off the meal on a perfect note. Yum! And for if you are looking to experience Tekés in a new way, their Sunday Brunch 12H – 15H offers a fresh take on morning flavors with the same signature creativity. DRINKS & COCKTAILS The beverage program at Tekés is just as carefully curated as the food. From morning juice bar offerings to artfully crafted cocktails in the evening, the drinks menu is designed to awaken both the palate and curiosity. Morning & Daytime: Freshly pressed juices and grab-and-go options are available from 8H30 – 18H. Evening Cocktails: From 18H30 – 1H30, the bar transforms into a lively space where house-infused spirits, Levantine flavors, and bold creativity take center stage. My suggested go-to’s include: Za’atar Margarita – A Mediterranean twist on the classic, infused with Middle Eastern spices. Saffron Sour – Smooth, citrusy, and floral with just the right amount of intrigue. House-Made Infusions – A rotating selection of spirits infused with fragrant herbs and spices. Whether you’re starting your day with a fresh juice, unwinding with a cocktail, or diving into a feast, Tekés ensures that every sip and every bite tells a story.
robieatsinparis.com
Tekés — Restaurant Review | Condé Nast Traveler
What were your first impressions when you arrived? Chef Assaf Granit and his team of hospitality wizards in Paris (Uri Navon, Tomer Lanzman, and Dan Yosha) have made names for themselves for the restaurant trifecta: atypical, smart design; bright and fresh Mediterranean-Israeli cooking; astoundingly good service. That began with Balagan (shuttered but reopened in the same space as Kapara) and has continued with other establishments in and around the 2nd arrondissement. But Tekés is perhaps the most unique: for one, there are two ways to enter–from the street or via the calm, cobblestone-covered courtyard for Klay, the posh fitness club that the restaurant is associated with. But the real reason to go is for the menu which is entirely vegetarian. The space also stands out decoratively: Rodolphe Albert from Studio Cent15 architecture came up with a design scheme that didn't fall into caricature—it's not covered floor to ceiling in plants! On the other hand, the architect makes liberal use of natural, earthy materials and pops of soft colors that make the dining feel like it was plucked directly from a hot spot on the Mediterranean. What’s the crowd like? By nature of its plant-forward focus, the restaurant attracts a wide array of diners of all ages who keep a strict vegetarian diet or have simply heard that this was the place to be veggie-curious. The staff is young, the kitchen is open, and like most of the group's establishments, the vibe gets a bit more boisterous and high-energy in the evening. What should we be drinking? Plant-based cocktails share space on the menu with a very interesting selection of wines spanning the Mediterranean—some Greek rosés and maceration wines, others from Eastern Europe and the Middle East. Main event: the food. Give us the lowdown—especially what not to miss. Talk about a menu that's so bright and flavorful! The name means "ceremony" in Hebrew so you better believe the food is both a celebration of food and the best introduction to vegetarian cooking in the city for even the most carnivorous of diners. Most of the dishes dreamed up by Franco-Moroccan-Israeli chef Cécile Levy are cooked over charcoal and embers, as a nod to ancestral cooking in Jerusalem, and play up an abundance of spices (sumac holds a starring role), to-die-for breads (a fluffy Challah-like bread they call a Couronne made with olive oil from east Jerusalem and sea salt and a Druze galette with garlic and zaa'tar served with labneh for dipping), cold and hot mezze (a highlight: the grilled courgette with cinnamon labneh), and mains such as the vegetarian “chicken liver,” cooked without butter and made with caramelized onions and mushrooms–all served on earthenware. Everything is meant for sharing (and the portions are generous) and most dishes can be made vegan if asked. And how did the front-of-house folks treat you? Young, generous, excited about what they're serving, and committed to giving diners a good time. If you feel like you're more a party guest than a customer, they've done a good job. They're also incredibly knowledgeable about the menu, can explain and flavors or ingredients that may be unfamiliar, and speak multiple languages. What’s the real-real on why we’re coming here? Tekés fits nearly every occasion: birthday bashes with a big group, date night, solo dining at the open kitchen counter, or a lunchtime business meeting.
cntraveler.com
Tekés - Paris - Un restaurant du guide MICHELIN
4 bis rue Saint-Sauveur, Paris, 75002, France €€ · Cuisine israélienne, Cuisine moyen-orientale Venir en groupe TEKÉS 4 bis rue Saint-Sauveur, Paris, 75002, France €€ · Cuisine israélienne, Cuisine moyen-orientale Venir en groupe L’une des adresses du chef Assaf Granit, Tekés, est tout entière résumée par son nom, qui signifie "cérémonie" en hébreu. Plus qu’un simple restaurant, c'est aussi un véritable spectacle musical. La brigade réalise un show survolté et brûlant, en cuisinant notamment les légumes à la braise, pendant qu’un ballet de serveurs se tient dans les starting-blocks. Poireaux grillés à la flamme avec purée de pomme de terre et feta, salade fatoush au labneh et zaatar, gnocchis frits au curry jaune et yaourt en savent quelque chose ! Ce voyage culinaire entre tradition levantine et Orient s'exprime pleinement à travers des saveurs intenses et des épices soigneusement sélectionnées. Le menu, principalement végétarien (mais non végan), se décline en plats à partager – la convivialité étant obligatoire entre ces murs ! Lundi 12:00-14:30 19:00-01:30 Mardi 12:00-14:30 19:00-01:30 Mercredi 12:00-14:30 19:00-01:30 Jeudi 12:00-14:30 19:00-01:30 Vendredi 12:00-14:30 19:00-01:30 Samedi 12:00-14:30 19:00-01:30 Dimanche 12:00-15:00 19:00-01:30 GUIDE MICHELIN FRANCE 2023 : PARIS TOUJOURS AU TOP ! Pour cette nouvelle édition 2023 du Guide MICHELIN, on se penche ici sur le petit chaudron toujours en ébullition de la scène gastronomique parisienne… toujours au top ! Prêts à réservez l’une des nouvelles tables parisiennes de notre sélection ?
guide.michelin.com