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Nouvel Hotel Paris 18

Name: Nouvel Hotel Paris 18
Address: 86 Rue Myrha, Paris, Paris, 75018, Paris, FR

7.8/ 10Good

·Hotels

📍86 Rue Myrha, Paris, Paris, 75018 · Paris ↗

24-hour front deskLuggage storageFree WiFiMultilingual staffElevatorBreakfast available (surcharge)All 8 facilities +

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DiningSights

Sushi Shunei

Japanese, Sushi · ★ Michelin

€€€€

Located on Montmartre’s hill, this joint sports an elegant, minimalist interior that celebrates the aesthetic codes of Japanese restaurants: light wooden furnishings, a long counter and an amazing origami-inspired ceiling by an interior design firm. Chizuko Kimura and the Sushi master Takeshi Morooka pursue the legacy of Shunei Kimura, who made this eatery such a success. The omakase menu comes in two versions, which must be chosen when you book. Both embark the diner on a genuine sensorial experience courtesy of razor-sharp nigiris, a truly exceptional selection of fish, expert handiwork and

971m

NESO

Creative · ★ Michelin

€€€€

The charismatic and heavily tattooed Guillaume Sanchez crafts fiery, flame-licked cuisine in a stylish arty interior, dominated by black and gold and a profusion of untreated materials. Sanchez’ powerful yet balanced score is emblematic of his flamboyant personality. The chef has a knack for wielding explosive flavours: spicy kimchi on red mullet, horseradish sauce on crushed langoustine or herby lovage oil drizzled onto a “trou normand” (a mid-meal palate cleanser). Cold-steamed extractions and fermented vegetables set the scene and the chef works exclusively with stellar, purebred Gallic pro

1.2km

Sushi Yoshinaga

Japanese · ★★ Michelin

€€€€

This exceptional restaurant has left nothing to chance: ceramics designed by a Japanese artist, rosewood chopsticks set out on a small cedar tray, maple wood panelling and soft lighting. Sushi master Tomoyuki Yoshinaga crafts a feast of outstanding fish, including different varieties of fatty tuna, which he surgically prepares and seasons – all for the benefit of no more than 10 diners at a time. This culinary performance of high-flying precision covers textures, maturations, serving temperatures and a vast array of flavours depending on the omakase menu. We also noticed and applauded more per

2.1km

Fana

Modern Cuisine · Bib

€€

It is clear to see that chef Gabriel Gras Fernandez and pastry chef Jorice Sardain are passionate about food. In their compact restaurant on a pedestrian street in Montmartre, they work in tandem to create intelligent and flavourful seasonal cuisine. Their meticulously made dishes include roasted leek with cockle and walnut vinaigrette, or chicken with fennel and a reduced jus. And how could we forget their iconic Paris-Brest, an absolute must-try!

612m

Kei

Modern Cuisine, Creative · ★★★ Michelin

€€€€

Kei for Kei Kobayashi, a chef born in Nagano, Japan, who trained with the likes of Gilles Goujon and Alain Ducasse. His father was a cook in a traditional kaiseki restaurant (where high-flying meals are served in small courses – akin to Western haute cuisine), but it was while watching a documentary on French cuisine that he found his vocation. Today, his work verges on perfection: in a virtuoso blend of flavours and exquisite plating, he allows high-quality ingredients to shout their name simply and stunningly. For example, binchotan lobster with sweet pepper seasoning or aged Galician beef p

2.5km

Le Coucou

Modern Cuisine · Bib

€€

An editor turned chef, Pauline Labrousse displays her taste for herbs, vegetables and spices, all of which permeate her fragrant and inventive dishes. The concept is simple: diners start by choosing a side dish (roasted carrots with ginger and apricot sauce; stuffed Swiss chard, sticky rice, hummus and cucumber carpaccio), then the meat or fish of the day, or two side dishes in the case of vegetarians. This charming bistro is run by La Pantruchoise, a collective led by chef Franck Baranger.

759m

Le Tire-Bouchon Rodier

Traditional Cuisine · Bib

€€

This restaurant run by Marc Favier embodies the spirit of a buzzy wine bar, with its counter and tables conducive to sharing. The "picorages" (the term coined by the chef which loosely translates as ‘snacks’) slate menu evolves according to the chef's inspiration and the names alone will make your mouth water: fricassée of veal sweetbread, button mushrooms and vin jaune; Normandy rib of beef, béarnaise sauce; brioche perdu, salted butter caramel and whipped cream. Cooked with top-notch ingredients, you can expect hearty, wholesome fare of purebred Gallic origins. The already extensive wine lis

776m

Accents Table Bourse

Modern Cuisine · ★ Michelin

€€€€

"Accents tell us where someone is from and about their country, their region and their history. It is this idea of openness and discovery that I want to champion, a cuisine made up of encounters and exchanges," declares Ayumi Sugiyama, the Japanese owner and head pastry chef of this contemporary, Scandinavian-styled restaurant. Chef Romain Mahi's score is a combination of purebred classicism with more daring creations and subtle experiments with roasted aromas and smoky flavours: tartlet of aged caviar, fermented milk, nila oil; sweetbread, celery in vin jaune and morels. From start to finish,

1.9km

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

Nouvel Hotel Paris 18

Room types · 4

Double Room

Single Room

Standard Twin Room

Triple Room

Facilities · 8

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