An outstanding new vegetarian restaurant in Paris, known for its open kitchen and cooking over charcoal and embers, brought by the talented Israeli team behind Shabour & Balagan.
Tekés Paris is an outstanding vegetarian restaurant from the talented Israeli team behind Shabour & Balagan. It offers a culinary journey through Levantine tradition and Middle Eastern influences, with a focus on intense flavors and carefully selected spices. The busy open kitchen features cooking over charcoal and embers, providing a captivating show and producing delicious dishes in a warm and inviting atmosphere.
Customer Perception
Customers frequently praise the incredible food, perfect atmosphere, and exceptional staff, highlighting the friendliness and precision of the service. Many consider it a must-try for vegetarians in Paris, appreciating the tasty, creative, and lovingly made dishes, and the frequently changing menu. While the overall experience is highly positive, some reviewers found specific dishes, like the gnocchi or oyster mushrooms, to be either too salty or overwhelming in flavor, and noted the prices are at the upper end.
Additional Details
Tekés Paris is part of a group of restaurants by a renowned Israeli team, also responsible for Shabour and Balagan. The restaurant's concept emphasizes making meat a memory through its innovative vegetarian cuisine.
While specific peak times are not mentioned, one review suggests that a Tuesday night might offer a quicker seating experience at the counter overlooking the kitchen.
Meg Zimbeck of Paris by Mouth hails Tekés as the most exciting vegetarian restaurant in Paris, praising its performative open kitchen and charcoal cooking that makes meat a distant memory.
Tekés in Paris, specializing in Israeli vegetarian cuisine, offers authentic starters like Kubane, a Jewish/Yemeni pull-apart bread, and Laffa, a traditional flatbread, praised by diners for their unique flavors.
Tekés, the Parisian restaurant, has been recognized in the 2026 MICHELIN Guide France for its culinary journey embracing Levantine tradition and Middle Eastern influences, featuring intense flavors and carefully selected spices.
Alexander Lobrano praises Tekés in Paris for its outstanding vegetarian cuisine, highlighting the open kitchen's use of charcoal and embers to create stunningly delicious dishes.
INCREDIBLE! The food, atmosphere, precision, staff, experience were perfect and there is no doubt that if we lived in France then we would dine here at least once a week!
The flavors and friendliness of the staff really make this place one to put on your ‘Must Try’ lists for places to eat in Paris! Delicious and wish I was there today again! Thanks Tekes! You guys made a great memory for our trip! Cheers to Liav and Eviatar P and all the staff!🍷👍🔥👍
On my last night before I fly out to LA, I was around and randomly stumbled upon Tekés. I saw that it was a vegetarian restaurant,and I was in the mood for some delicious veggies (may have something to do with my conversation few days ago about wanting to experience the emphasis on pure essence of vegetables that classical French cuisine is known for). The place looked happening, and I figured why not.
I went in from what later turned out to be the back door, but the staff was friendly and guided me to the host. On a Tuesday night, I was quickly sat on one of the counter overlooking the kitchen where the cook (I should have asked his name) was busily preparing the next two dishes, but spared a quick moment to say hello.
I took a quick moment to glance at the menu, and got a sense of what I wanted to order. The waiter came by, super friendly, and gave me a few recommendations from the menu.
I started with the Kurdish flatbread, which came with four different sauces, all very light to compliment the well toasted flat bread. The green sauce reminded me of the chimichurri but subtle and without the heat. The white sauce was based on cream fraîche, the red sauce was inspired by Pico de Gallo but without any sharp flavor, and the last sauce was a lighter hummus. The combination of the sauces worked perfectly well with the flat bread, but left your mouth wanting something more. Normally I would think this is a problem, but because this is the starter, it absolutely did its job to draw me in with flavor, but kept me wanting more. After I finished the plate, I sat there in anticipation for the next.
The cook prepared my next dish right in front of me. He garnished the pickles, which later turned out to be my favorite of the dish, were radishes that were poached (maybe sous vide) to be without any harsh texture, but we're instead with the texture of what I would have imagined to be poire a la beaujolais. The empanadas were unfortunately a bit too thick to allow the sweetness of the artichoke filling to blend well when dipped in the tartar sauce. In hindsight, I should have picked either the gnocchi that the waiter suggested, or the onion, which I think would have followed better after the starter since the texture and the sauce (I saw the cook make this) probably would have filled the craving more.
The next was the oyster mushroom in creamy pepper sauce. It was described as like the steak au poivre, but with oyster mushroom. This one, I'll let you try it for yourself. But hands down, it was an experience I didn't expect this evening. I still don't know how the chef did it. One thing I will say though, if you've never eaten a certain cut of meat the French does it, you won't understand.
Merci pour le chocolat mousse, c'était très bien! C'était un expérience!
A bientôt!
4.0
I finally made it to Tekes, after wanting to go for a while. The atmosphere is nice, with great decoration in warm colors. Everyone was very friendly, and we had an amazing waiter who made sure we had everything we needed.
The choice of dishes was fairly limited and the prices at the upper end, but I knew that when I booked, so no complaints there.
We ordered bread with dipping sauces (loved it), the daikon salad (very good and refreshing), the oyster mushrooms, and the gnocchi - and unfortunately, I didn’t like either of those at all. The mushrooms were way too salty, and the gnocchi dish tried so hard to include different flavors that it ended up overwhelming and not good. Our dessert, the pumpkin pie, was average.
Overall, an okay-ish experience, but with 2 out of 5 dishes not to my taste, I wouldn’t return.
5.0
Such an amazing team! Max, Andrea, Lidor, and Dennis are all wonderful. Truly some of the best service we’ve had in Paris. We shared a brioche with four sauces, and it was absolutely delicious. Max pours so much passion into his cocktails, and it really shows. Highly recommended. And if you need a lesson in wines, don't hesitate to ask for Dennis 🍷.
5.0
Amazing restaurant, the staff is fantastic. I have been there for the brunch and diner a few times and it always was a great experience. Don’t let me even start on the food it’s the best vegetarian place you can go to in Paris. The plates are tasty, creative and made with love. The fact that the menu changes a lot shows the creativity of the culinary team…. And it’s always good ! Everything and everyone is there to make your time there perfect, there is absolutely no bad point.
