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Suelo Paris, a Trendy New Dinning Infusing Vibrant Iberian Flair Into the Golden Triangle

November 14, 2024. Restaurants & Bars- Paris


Nestled in the 8th arrondissement, just off the glamorous Avenue Montaigne, Suelo is Paris’s latest dining destination with a vibrant Iberian twist. This new restaurant is a feast for the senses, with colorful decor and a menu brimming with Mediterranean flavors. From crudo fish dishes to Iberian ham and creatively frozen fruits, Suelo brings a taste of Spain to the heart of Paris.


The moment you step through Suelo’s Haussmann-style doors, you’re greeted by a vibrant explosion of colors and energy. Over-the-top? Perhaps. Daring? Absolutely. This lively ambiance isn’t surprising, as the restaurant was co-founded by Vincent Biessy, also known as DJ Magnum, who has collaborated with stars like Pharrell Williams, Rihanna, and Beyoncé. The décor, inspired by the sea, Picasso’s art, and flamenco folklore, instantly transports you far from the Parisian streets. Designed by Lázaro Rosa-Violán, the space features painted ceilings, blue-tiled azulejos, and an array of fish-shaped plates that bring the Spanish coast to life. Adding an artistic touch, the restaurant displays six Picasso reproductions surrounded by large windows, while the open kitchen and a fish counter in the center showcase the catch of the day.

But the surprises don’t end there. Hidden on the lower level, Suelo has a 40-seat speakeasy tucked behind a wine cellar door. With dim lighting, tribal-inspired decor, and a cozy atmosphere, it’s the perfect spot for private gatherings and late-night cocktails.


For those craving sun-soaked flavors, Suelo’s menu won’t disappoint. Designed for sharing, the dishes celebrate Mediterranean ingredients, with a strong emphasis on seafood. Highlights include prawn tartare, red shrimp crudo, and flame-grilled red mullet, all prepared to perfection in front of diners. For meat lovers, there’s a selection of bold cuts like Galician aged beef rib and Wagyu, as well as Iberian classics like Cinco Jotas ham and Cecina de Galicia, cured for 16 months.

The tuna tartare topped with caviar is a standout, as are the flame-grilled lamb chops and delicate rockfish fillet. Caviar also stars in several dishes, from linguine to delicate brioche buns. Desserts are equally enticing, with rich chocolate fondants, nostalgic churros, and a selection of frozen fruits filled with their own flesh, such as orange, kiwi, passionfruit, and mango—a perfect ending to the meal.


Suelo Paris , 7 Rue du Boccador, 75008 Paris
+33 (0) 1 89 40 54 35


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