One of the best restaurants I have ever went to!! I was having a serious craving for spicy hearty…read morefood and luckily our friends in Paris helped my boyfriend and I make a reservation to Goyavier during our stay in Paris. The space is tiny hence must reserve approx. 2-3 weeks in advance. The staffs are amazing, food is absolutely the best and portions are huge! We took the leftovers home and heated it up next morning. It was just as amazing as the dinner the night before. Definitely worth every cent and hit the spicy spot I had. I will definitely go back the next time I visit Paris.

From the owner: La Réunion à Paris Ambiance chaleureuse et voyage assuré au coeur de ce petit restaurant. Uen…read morevingtaine de couverts, promiscuité assurée avec les clients d'à côté, mais c'est ce qui fait le charme du lieu tout comme l'accueil chaleureux du patron.A la carte, assortiments d'accras et samoussas en entrée, déclinaisons de rougail en saucisse et morue, massalés et carry en version poulet et porc.Pour arroser le tout, incontournables, les rhums arrangés au gingembre du patron. Réservation obligatoire !

I found this place when walking around Paris 11th area and I love it. The staff here is super…read morefriendly, the food is good and is changed weekly with local diverse dishes (I'm from Reunion island, so I appreciate the lemon "achards" and the good portions of rice served), and the prices are quite reasonable! The place is small but comfortable and well arranged. They often have works of different Indian Ocean artists exposed inside so you can enjoy good food in a nice environment at the same time. Highly recommend it and already invited several of my friends there. If you want to taste food or alcohol drinks with a sunny tropical island flavor in the middle of Paris, you can go there

First time having Reunionese cuisine! My husband wanted to take advantage of being in Paris by…read moreseeking out cuisine not easy to find in LA. This was his pick for our first night. We found the stews/curries very similar to West Indian/Caribbean cooking but with milder spices. It was delicious and we really enjoyed our dinner.

OMG. The most…read moreincredible food you never imagined existed. * * * Ile de la Reunion is an African island in the Indian Ocean which is part of France Outre-mer. This means it is officially French. The food has Indian and Chinese influences. But - the essence of Reunion cuisine is fusion African-French. French cuisine is okay just as is - but turns absolutely stellar if you have a grand chef in the kitchen. The restaurant Ile de la Reunion is run by three Indian grand chefs - two in the kitchen and one behind the bar. They offer extraordinary alcoholic beverages and not-what-you-have-seen-before French-but-not French dishes to die for. * * * Let's talk about the bar programme first. Reunion makes its own rum. They have many bottles of artisanal rums - many of which are created by Isaura or Riviere de Mat - Reunion rum makers of distinction that do a wide variety of top shelf rums. If you want to do a systematic tasting of the Indian Ocean's best rums, you have come to the right place. However - the stars of the bar are not the rums that come out of a bottle. The restaurant makes its own infused rums. I have had African infused rum a number of times. The rums at Ile de la Reunion are unquestionably the best. I particularly recommend their banana vanilla rum. Unlike most infused spirits, this has a thick warm mouth feel. That is an indicator of being made with a superior rum. Getting the flavor right on infused rums is a lot tougher than getting the flavor right on infused vodkas - because good rum has a taste and you have to work with that. The bartender at Ile de la Reunion blends the flavors skillfully. This is absolutely positively superior drinking. * * * How is the food? Extraordinary. You look at the menu and think "There is nothing African here. This is all French." Most of the dishes use French techniques such as marinating in wine. Levels of fire and spice are kept low. Most of the ingredients show up in everyday French cooking. At first it seems like there is no exotica here. * * * Wrong. What the menu does not tell you is that the spicing and flavoring are absolutely distinctive. There is no sauce, no marinade and no spicing here that would show up in a Larousse Gastronomique. These are flavors you have never had before. The food is kept mild not because the Reunion chefs are afraid of scaring away fire-averse French sissies. The food is kept mild because the flavors are extraordinary. Just dumping pepper on top would ruin them. I HAD THE BEST DUCK I HAVE EVER HAD IN MY LIFE AT ILE DE LA REUNION. My wife was ecstatic about her fish. I ALSO HAD THE BEST PORK DUMPLINGS I HAVE EVER HAD IN MY LIFE AT ILE DE LA REUNION. Keep in mind that I eat all over the world. I have had dim sum in Hong Kong, Singapore, Sydney, Vancouver, Toronto, San Francisco and Flushing, the newer, bigger and better Chinatown in New York City. I also get dim sum in Austin, the city in which I live. Dim sum serves a lot of pork dumplings. I have had Polish dumplings, Ukrainian dumplings, German dumplings and British pork pies. NONE of these can compare with the dumplings at Ile de la Reunion. * * * Now let's imagine you just have to have your African spicy sauces. (African spicy sauces are a good thing to want to have). Ile de la Reunion automatically puts three sauces on your table and will offer to put out a spicier fourth. Take them up on that fourth. It is frankly not really all that spicy. (Texans would call it medium heat.) The bright red sauce is simply pureed red chili pure and simple. The green sauce is their version of a piment crazy, a traditional hot sauce. They put lots of apple in theirs to make it fairly mild. One is a pico de gallo. One is a thinly sliced vinagrette cole slaw. All four are really really good. The cole slaw is intoxicating. I could not get enough of it. The kick from the red sauce was fun. None of these wonderful garnishes went on the duck. The duck was too perfect. But the restaurant offers rice and beans for a side dish. The rice and beans got to get a lot of doctoring. And - as good as the pork dumplings are - (and they are really really really good) The pico de gallo on top of those pork dumplings was just over the top good. The pico de gallo did not hide the core taste of the dumplings one bit - and there was plenty of excitement in the pico de gallo itself. * * * Desserts in Reunion often depend on fresh coconut or fresh fruit. Paris with all of its culinary wonders can not provide the same amazing quality of coconut or fruit you would get on the islands. But after all that good drinking - and all that memorable eating Who really cares? * * * This was a meal I will remember for the rest of my life. Leave the tourist cafes alone and come down to Ile de la Reunion. Then you will have something to really talk about when your friends when you return from your wonderful trip to Paris.

The food, service and ambiance were fantastic. We had the price fixed menu. We started with the…read morebutternut squash veloute. The presentation was lovely and the dish was very good. Then we moved on to our main course. I had an incredible cod dish and my husband had beef he said it was delicious. Next we had a creamy blue cheese with a delicious wine soaked prune and sauce. We finished off with the best mandarin orange panacotta. Highly, highly recommend this restaurant.

The 4-course fixed price menu was delicious, starting with a chilled celery soup with condiments,…read morefollowed by a casserole of veal stew with carrots, potatoes, and snap peas. While this was the only hot dish, it was difficult to fully appreciate as Paris was in the middle of a heat wave at the end of May, 2026, and the restaurant is not air-conditioned. The third course of a blue cheese paired with dates and the fourth, a lovely pana cotta topped with berry coulis were welcome treats. I would recommend this restaurant and would gladly return myself, but only during more moderate temperatures.

If you have never had Mauritian cuisine, you are in for a treat…read more Le Mauritius - and the cognate Ile Reunion restaurants in the neighborhood, are some of the most interesting eating in Paris. * * * Mauritius is an African island nation in the Indian Ocean. Most of its historic trade patterns have been with India. The majority of the population is of mixed local-Indian descent. Not surprisingly, the cuisine is a mix of local and Indian descent. * * * Western colonialists installed sugar plantations on the island. This means the main local alcoholic beverage is rum. (Mauritius did not inherit India's distaste for alcoholic beverages.) Local artisanal rum is a thing. Infused rum is a thing. Rum drinks are absolutely fantastic. They do a coconut rum punch here that is an absolute world beater. The recipe is really simple. Take coconut milk. Mix with enough rum so it goes down easy. That means just a whole lot of rum. This is one of the sweetest and most potent alcoholic beverages you will ever have in your life. Bartender - bring me another thirty eight of those! * * * Mauritian food does a lot of beignets - which is their take on an Indian samosa. They also do a lot of hot sauces - which the Indians do too. The frying is wonderful regardless of what goes into your beignet. The sauces are to absolutely die for. The most unforgettable sauce is a standard one that you can make at home. Everyone makes this at home in Mauritius. They call it Piment but it is also Sauce Crazy. It is simply mashed up super-hot green chiles with mashed up green apple. You can add other stuff if you want - like salt or liquid. But the paste should be thick like horseradish. It should blow the top of your head off. It is INSANELY GOOD. Beignets that were already the stuff of legend went up to Valhalla with Piment Crazy on them. Rice and beans became a meal to remember forever with Piment Crazy on them. I was in heaven. * * * The main dish was a fish curry. It was mild but majorly majorly savory. It would have been absolutely terrific with Piment Crazy - and there was Piment Crazy in a bowl on my table. But the preparation straight out of the kitchen was too good to mess with. The accompaniment was rice and beans. The rice and beans DID get the sauce crazy. * * * Dessert was good here but would have been much much better in Mauritius itself. It was a coconut cake served with an English custard sauce. England was the last colonial power to rule over Mauritius. The British maintained slave plantations in Mauritius and were otherwise terrible overlords. But they did leave a tradition of English desserts as a modest and inadequate compensation. The coconut cake uses vast amounts of coconut. For a Global North setting - the coconut was not terrible. But anyone who has had fresh coconut just knocked off a tree in the tropics knows that coconuts put in a boat and shipped to Europe or the United States just aren't as good as the fresh local thing. I have had fresh coconut desserts in Brazil. Putting that amazing coconut in the Mauritian recipe with custard sauce And it would have been absolutely pure and unmitigated pleasure. * * * Still this was an utterly amazing meal. Five stars all the way and I want to go back. More so - I want to actually go to the Isle of Mauritius itself. The cooking at Paris's Le Mauritius is totally fantastic. Combine that level of amazing cooking with fresh tropical ingredients? I can't imagine food that would be any better. But if you are in Paris - Grab every opportunity you can to eat at Le Mauritius. You won't get food like this at home.

Best Mauritius cuisine restaurant in town. Do try their samosas. They are crispy and tasty. I tried…read morethe chicken briyani and it was different from the Indian briyani I used to get. Interesting cuisine, and do try this place if you are in the area.

Disappointing, even though it is apparently the first Parisian restaurant to serve La Réunion…read morecuisine. Don't mistake me: main dishes are quite good (if you don't know what to choose, go for a rougaille saucisse - sausage - or a rougaille boucané - marinated beef). However, the sides are not great (beans are a better choice than rice, which is badly cooked) and the desserts menu is almost fruits or sherbets only. As for pricing, mains are correctly priced (around 10€), the rest is too expensive for the quantity served (6€ for two tiny fish appetizers, 5.70€ for one flavour of sherbet). And the owner will try to bring you sides that you haven't ordered (we had an extra spicy vegetable portion - achard de légumes - that we didn't order and paid for (6€). However, there is a 40% discount if you book with TheFork (LaFourchette). The service is OK - the restaurant's owner cracks a lot of jokes, which made me feel a little bit uncomfortable, but was nice and kindly explained us the different dishes.

From the owner: Aux petits chandeliers, restaurant réunionnais, se trouve à paris dans le 14e arrondissement. Un…read morerepas en tête-à-tête, un déjeuner entre collègues, une soirée entre amis... Choisissez l'originalité, pensez aux petits chandeliers, restaurant réunionnais.   nous proposons des repas de 20€ à 25€ par personne, des assiettes composées, plat du jour et la carte.   nous disposons d'une salle de 50 personnes pour accueillir tous types d'événements : mariage, baptême, communion, traiteur. Le même accueil chaleureux vous est réservé depuis 30 ans. 3 générations de créoles sont à votre service, pour vous faire apprécier notre cuisine la plus authentique. Un décor, une ambiance : case en bois, guétali et musique typique pour vous imprégner de soleil et vous laisser un souvenir inoubliable.   venez voyager aux petits chandeliers. Pour de plus amples informations, contactez notre restaurant réunionnais.

From the owner: Un style cosmopolite Quelques affiches en noir et blanc sont accrochées aux murs du Bar de La…read moreRéunion qui donne directement sur la rue de Bagnolet. Le comptoir de l'établissement est disposé sur la gauche de la première salle, en entrant. A droite, un billard trône. La salle du fond n'est pas bien grande mais elle accueille une large clientèle cosmopolite. Le week-end, l'établissement est plein à craqué jusque tard dans la nuit.

Oh you can't go to Paris without a crepe and I absolutely adored these savory buckwheat crepes. In…read morefact I went to a sister restaurant 10 years ago and have been dreaming of coming back. Finally got our chance. The crepes are crispy on the fringe but soft on the inside which just enhances the flavor. I got a special crepe for day. Always get an egg if you can. They cook them perfectly. Service was friendly and quick. Great for lunch.

Food: 4.5/5 Service: 4.5/5…read moreAmbiance: 4/5 Second time coming here and they always have good crepes. This time I ordered truffle ham and egg savory crepe and strawberry crepe. Savory crepe comes with crispy side and ham with hint of truffle as its mention in the name. Strawberry crepe is very thinly made and very delicious. Crepe itself taste great without any side. I know this place is a bit pricey but it was a nice experience you can sit down and enjoy your food and people watch.

Amazing food. So flavorful and delicious. Definitely a highlight of my meals in Paris. I would go…read moreback in a heartbeat! The service was attentive and friendly. The two owners were there and were so kind! We were very well taken care of.

nicest hosts you could imagine. talked to us, got to know us, the made recommendations and…read morepersonalized our meals, let us sample a new cake not on the menu that was right from the oven. not to mention the food was amazing. so fresh. my mom said it was by far her favorite restaurant in paris.