Best Seasonal Restaurants in Moulin Rouge

This spot is really cute, food is great, and the service was excellent thanks to André. The ground level is a beautiful restaurant and bar with nice plants between each table creating a somewhat private feel (so you Arne t looking to your side and staring at the race of someone at the table next to you. The upper floor is like a restaurant and club, with a live DJ on the night we were there, and folks singing karaoke. Everyone entering was either well dressed, or dressed for a night out clubbing as they stopping to take pictures on the iconic stairs. Waiter rushing by with bottle service requests, flares/fireworks, and lots of dancing and food. This place was worth the visit on a freezing day. When we left it was pouring down rain and we didn’t have the right clothing on, our waiter even took care of us to make sure we had an umbrella.

This was a perfect spot for us to have a very special birthday celebration for my mom. The view of the Eiffel Tower, the creative and delicious drinks delivered by the mixologist himself, the mouthwatering food (scallops and swordfish - delish!), the best dessert we’ve had in Paris, and personal firecrackers with a candle and joyous singing…I cannot say enough about this place. Nader was so incredibly lovely and took very good care of us all evening, including taking us outside on the terrace to be our personal photographer. I very much hope to come back in the future!

Solo dining can feel a little odd but I was looked after by Arthur who made me feel very welcome. Chatty, friendly and attentive. The food was excellent. Good portions, well cooked and very good value. Would visit again.

I am an absolute sucker for a gorgeous dish, so I decided to book myself a table at ANONA to cap off a two week trip through the Balkans. I arrived thirty minutes early, was seated promptly by an extremely welcoming maître de, and was left to settle in with my book while the bartender crafted me a cocktail based on my favourite liquor (whiskey) and desired tasting notes (a bit sweet, something fruity and unique). Appropriately enough I was reading “Eat a Peach” by chef David Chang and had landed on a passage where he recalled a family meal with chefs of different tongues and how the element of not fully knowing what he was eating enriched his experience. He was absolutely correct. Though the wait staff (by my count I was served by maybe 5 or 6 different staff members) did their best to cater to my monolingual ignorance, I didn’t always catch the full descriptions of the incredible six courses that were served to me. There were sea water emulsions, roe, gorgeous proteins, intricately composed savoury sorbets, and so many local flavours that married expertly with the varied textures and temperatures that cohesively came together in an expertly crafted meal. There were some dishes I favoured over others but I believe for the price and quality of the food, let alone the experience, I would absolutely recommend ANONA. On top of a unique chefs menu, the restaurant itself is pristine and the staff are incredibly attentive and professional. I did not go more than five minutes without extending thanks to someone for excellent service. Well done.