Novotel Paris Saint Denis Stade Basilique

Come in from the cold of rue du Pôle-Nord ("North Pole Street") – a warm welcome awaits you, courtesy of chef Philippine Jaillet and her partner Charles Neyers. Their restaurant with an open kitchen, brass counter and Thonet chairs has all the trappings of a typical Parisian bistro. When it comes to food, they use good fresh ingredients in keeping with the seasons to fashion contemporary creations with an innovative and quirky touch, as seen in the mushroom chawanmushi, cep praline, pickles and grilled mushrooms, or vegetarian pithiviers with celeriac.

Saganaki cheese, gyro merida, myzithropita (cheesecake), spanakopita – the menu gives it away: this is French-Greek chef Mikaela Liaroutsos's new Greek taverna, and it's just a stone's throw from the original restaurant that made her name. The food is served as a series of mezes, to savour as you dream of Greek holidays, past or future. The traditional songs playing in the background might tempt you to pull out a sirtaki step after a glass of ouzo.

Paul Boudier and Albert Touton, ex-Le Chateaubriand, deliver succulent, no-nonsense bistro nosh, like thick country soup, sausage and mash and indulgent crumble in a nostalgic setting (zinc bar counter and leatherette banquette seating) amidst a lively, buzzy vibe. Unbeatable value for money at lunchtime; more ambitious set menu with several courses in the evening. Hits all the right buttons!

Two enthusiast young food lovers have joined forces to create this inviting vintage bistro with solid wooden flooring and benches. A good time is had here, as you tuck into original dishes that make no bones about drawing on influences from far afield. For lunch there is the menu du jour (with no options) and a mini à la carte menu; at dinner, a more extensive choice.

At the foot of Montmartre hill, this century-old bistro is enjoying a new lease of life thanks to a young chef who honed his skills at some of Paris's finest restaurants. His playful cuisine is organised into a concise menu, which is regularly updated and always features a few vegetarian options. Examples include vadouvan-spiced squash millefeuille, pan-fried squid with beetroot, or sage ice cream sundae – an original and refreshing dessert. Also short, but on point, the wine list demonstrates an insightful and measured approach, and price points that remain reasonable. Destined for success.

A latecomer to catering (he started off in the music business), Arthur Hantz has adopted a no-holds barred, complex-free approach and his trendy, buzzy bistro at the foot of Montmartre gets right down to brass tacks. The formula is fiendishly effective: market-fresh ingredients, creative recipes and bags of enthusiasm with the guarantee of a slap-up meal every time! Examples include: lightly seared black pudding, salad and prunes to start; line-caught hake, carrots confit in spices, a beurre blanc and olives and a mousse of 80% cacao nibs and fleur de sel – simple, straightforward and spot on!

a.lea is the quintessence of appetising bistronomy fare: slow-cooked egg, creamy peas and smoked haddock; duckling fillet, sweet potato, blood orange, mild curry sauce and meat jus. The dishes are spot on and have that "fresh from the market" quality. At lunchtime, including at weekends, a meal here is excellent value for money. Dishes are more elaborate and refined in the evening.