Strategic Location
Located just 6.6 km from Notre Dame, this commune is a primary entrance to Paris. Its integration into the Métropole du Grand Paris ensures excellent transport links for business travelers.
City hotel guide
Issy-les-Moulineaux
Issy-les-Moulineaux lies on the left bank of the Seine, just 6.6 km from Notre Dame, serving as a key southwestern gateway to Paris. Once an industrial hub, it has transformed into the heart of the Val de Seine business district, France's largest cluster for telecommunications and media, hosting major national TV networks. For frequent-flyer hotel travelers, this suburb offers a strategic base combining modern corporate infrastructure with seamless connectivity to central Paris. It is ideal for business guests seeking proximity to media headquarters while maintaining easy access to the capital's attractions via efficient suburban transit links.
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Getting there & around
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Before choosing where to stay
Business Ecosystem
At the heart of the Val de Seine district, Issy hosts the headquarters of most major French television networks, making it a prime location for media and telecom professionals.
Connectivity
As a major suburban hub, it offers robust public transport connections to central Paris and other key areas, facilitating easy exploration of the city for hotel guests.
Nearby attractions
Eiffel Tower
tower located on the Champ de Mars in Paris, France
Champ de Mars
large public green space in Paris, France
Montparnasse Tower
skyscraper in Paris
Montparnasse Cemetery
cemetery in the Montparnasse quarter of Paris, France
bois de Boulogne
large public park the western edge of Paris, France
Catacombs of Paris
underground ossuary in Paris, France
Dining
Maison Avoise
After stints in the kitchens of Yannick Alléno, Jean-François Piège and Guy Savoy, chef Alexis Voisenet decided to make his own mark by opening this restaurant in the casemates of the old fort of Issy-les-Moulineaux. A unique historical site whose stone vaults are enhanced with contemporary furnishings. A champion of seasonal produce, the chef's creative, delicate approach results in refined dishes such as the house signature, calf’s sweetbread. In addition to a well-oiled front-of-house team.
WebsiteComice
A Canadian couple, Noam Gedalof and Etheliya Hananova, run this fine Parisian restaurant. The chef draws his inspiration from Gallic traditions, to which he adds a modern spin. His mission is to highlight seasonal ingredients with the utmost care, tailoring the single set menu to the produce of the moment. The flavoursome results are to be sampled in a natty modern interior with vivid blue walls hung with paintings by contemporary artists. The cordial front-of-house team is directed by Hananova, who also welcomes diners in a manner befitting the Canadian reputation for warm hospitality!
WebsiteNeige d'Été
Summer Snow – the name is eminently poetic, thus befitting the work of Japanese chef, Hideki Nishi, who trained at Taillevent and the George V in Paris. The oxymoron also hints at the plays on contrast and minimalism that are the hallmark of this craftsman. Painstaking Japanese precision and a repertory as Gallic as the Marseillaise come together in exquisitely curated, subtle recipes with a strong focus on arrivals of fish and vegetables straight from Brittany and barbecued notes. Poised, perfectly judged and rich in counterpoints, the food is as stunning as the snow in summertime…
WebsiteChakaiseki Akiyoshi
This is France's first restaurant devoted to the traditional Japanese tea ceremony. Cha-kaiseki actually refers to the meal that is served with the tea; Yuichiro Akiyoshi is the chef's name. Tucked away behind an unassuming-looking wooden façade, the restaurant seats just 16. White miso soup and carrot mochi; rice-straw-grilled bonito; soya chawanmushi and sesame tofu; charcoal-grilled gilthead seabream, bottarga and Japanese butterbur tempura; mackerel sushi, mushroom broth and soba: ingredient-led cuisine centred on freshness and prepared in view of guests by the chef, assisted by the chef's
WebsiteL'Escarbille
This town house (once the station café) has morphed into a gourmet restaurant with a chic, modern vibe and walls adorned with photos and paintings. The recipes are the work of seasoned chef Régis Douysset, who is backed up by a crack team in the kitchen. The ingredient-led cuisine is precisely and generously cooked and seasoned, a case in point being the frogs' legs sautéed in garlic with a watercress velouté sauce. The dishes go down a treat with meticulously selected wines from small-scale producers. Pleasant terrace for sunny days.
WebsiteLe Jules Verne
Frédéric Anton presides over the fortunes of this emblematic restaurant on the second floor of the Eiffel Tower, accessible by a private lift. The magic of this location 125m up from ground level instantly bewitches diners, who are further captivated by the high-flying cuisine. Every day, the teams pull out all the stops to elevate blue-ribbon produce and deliver delicate, perfectly judged dishes boasting flavour combinations that are always on point. For example, a sublime soufflé of scallops with a Dieppoise sauce and Oscietra caviar, or grenobloise-style caramelised calf sweetbread, perfect
WebsitePilgrim
After two years at Duende in Nîmes, Masaki Nagao is back on a pilgrimage to the capital as he breathes new life into this establishment. In the wake of Vantre and Le Clarence, the Japanese chef signs a crisp, modern, subtly inventive Gallic repertory guided by the seasons. He avows a weakness for briny shellfish, that he adds raw, cooked and in broth to structure his culinary score. You may sample a veggie composition on a carrot, radish and turnip theme, laced with a shellfish consommé, or sashimi of first-class scallops flanked by pear, smoked ricotta and Castelfranco. More concise menu at l
WebsiteŌrtensia
Most good food buffs agree that Japanese chefs can be relied on to produce truly outstanding French cuisine. At Ōrtensia, the Gallic menu is sprinkled with just the right dose of Japanese accents. Just like the flower after which it is named (hydrangea in English), the cuisine changes colour with the seasons and weather. A contemporary, minimalist vibe depicts the interior, in which light neutral shades and wood dominate, while mirrors on the walls create a feeling of space. Online bookings only.
WebsiteAttraction data from Wikidata (CC0) and open sources, ranked by notability and distance — for reference.
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Domaine de la Reine Margot Paris-Issy - MGallery Collection
5★0 recordsSparse
Hotel Bootcamp
4★0 recordsSparse
Aparthotel Adagio Porte de Versailles
4★0 recordsSparse
Hotel Izzy
4★0 recordsSparse
Novotel Suites Paris Issy les Moulineaux
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Residhome Paris Issy-les-Moulineaux
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Courtyard by Marriott Paris Porte de Versailles
4★0 recordsSparse
Best Western Paris Porte de Versailles
3★0 recordsSparse