Narro is a partnership between chef Kazuma Chikuda (ex-Le Sot l’Y Laisse), Megumi Terao and Thomas Legrand – a longtime fixture of the Paris pure wine scene. I went on the advice from a number of readers and located it to be candy, however not a powerful success. Most plates included too many concepts and felt somewhat muddled. Service was sort however chaotic. Narro was packed packed on the night time of our go to, each inside and on their giant out of doors terrace, and the small employees simply couldn’t sustain. I’d fortunately return once more, particularly as a result of this nook of the Latin Quarter is severely missing in nice eating places, however my expectations shall be extra affordable subsequent time. Narro is a honest and artistic neighborhood spot, however not a vacation spot restaurant.
NARRO
72 Rue du Cardinal Lemoine, 75005
Open Tuesday-Saturday for lunch & dinner
Open Sunday for lunch solely
Closed Monday
Reservations on-line or at +33 9 73 24 07 95
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OUR PHOTOS OF NARRO
IN OTHER WORDS
- Timeout “Just some strides away from the crowds of the Place de la Contrescarpe, Japanese chef Kazuma Chikuda serves up his delicate delicacies in a haven of tasteful kilim armchairs. Thoughts-blowing leek tartlet, Granny Smith gel and cabbage-stuffed veg with yellow wine emulsion… The menu modifications on a regular basis, however the delight stays the identical. Whether or not it’s for lunch or dinner, on weekdays or on Sundays, it’s at all times time for Narro.”
- Gault et Millau “C’est un bistrot qui évolue bien, avec sa delicacies de marché créative et sa carte calibrée, autour des saisons et respectant une charte éthique. L’adresse de Kazuma Chikuda, au cœur du quartier de la Contrescarpe, exprime bien sa modernité, au travers d’un lieu coloré et chaleureux, avec un mobilier chiné et un type décontracté. À partir de 34 €, tatin de tomates caramélisées, crumble aux olives noires, siphon basilic et caramel de tomate, faux-filet de bœuf grillé, asperge blanche, sarrasin, condiment betterave-framboise, un vacherin fraise et rose, siphon fromage blanc, dacquoise, granité litchi et coulis de fraise.”
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