Guest-guided hotel insights
Royal Regency Paris Vincennes
★★★★Vincennes
8.5/ 10Very good
Based on public data
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
Contribute a stay report06External scores · reference only, not verified
8.46/10FlyerKey composite
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Rooms & Views
Three-Bedroom Apartment
The accommodations features a contemporary bathroom, partly equipped kitchen and a TV. They also benefit from a small ba…
Two-Bedroom Apartment
The accommodations features a bathroom, partly equipped kitchen and a TV. They also benefit from a small balcony. Pleas…
One-Bedroom Apartment
The accommodations features a bathroom, well equipped kitchen and a TV. Most of them also benefit from a small balcony.…
Studio Apartment
The studios are open-plan and feature a bathroom, partly-equipped kitchen and a TV. Some of them also benefit from a sma…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- L'Ours★ Michelin Jacky Ribault (Qui Plume la Lune, in the 11th arrondissement) makes no secret that he considers this Ours (bear), near the château de Vincennes, to be the pinnacle of his career. He designed it in his image, mixing volumes and shapes in a felicitous blend of wood, metal, stone and leather, creating a coherent setting for culinary creations to which he holds the key. Guaranteed to uplift, the food is rich in everything we love about this veteran chef, as talkative as he is enthusiastic: his instinctive hallmark, exquisite plating and raw inspirations that subtly underscore first-class ingredien994m
- Villa9Trois★ Michelin This 19C villa, whose grounds are home to a herb garden and beehives, is the HQ of a provençal chef who signs a vibrant Mediterranean score. On the menu: subtly smoked red Mediterranean tuna on a bed of Paimpol beans, jazzed up with basil-pistou-inspired ravigote sauce, followed by pearlescent scallops paired with a green anise-spiked stock of small grey crabs and a bourride, finishing with a fig served with hazelnuts and tonka bean. A well-curated wine list, some vintages of which come in magnums and jeroboams. Bouncy, on-the-ball wait staff and a pleasant fine weather terrace.2.1km
- Là-bas Just a stone's throw from Croix de Chavaux metro station, this new kid on the block catches the eye. The large dining space has a fireplace, original wooden floorboards, a sofa, mismatched upcycled furniture, vintage knick-knacks; there is an old piano in the next room, and the kitchen is located at the entrance. On sunny days, the terrace on the patio is a treat. Founded by three partners, the same as at the Des Terres restaurant in Paris, this establishment prides itself on its modern, convivial cuisine, with dishes to share and a five-course set menu in the evening. The cellar is quite some1.3km
- Isolé Close to the town hall, this pretty single-storey building stands out from the urban landscape with its terrace and small vegetable garden. Victor Gaillard and Alice di Cagno (previously at Chatomat in Ménilmontant) are at the helm, enthusiastically sharing their love of good food and their commitment to sustainability. The duo propose a superb lunchtime set menu that is reasonably priced and lets the ingredients speak for themselves: watercress, hazelnut and Pecorino Pepato arancini; pulled veal in sauce blanquette, creamy polenta and button mushrooms; rum semolina cake, poached pear with smo1.5km
- Vaisseau★ Michelin Chef Adrien Cachot has been a familiar face since appearing on French TV's Top Chef in 2020. In a space with a minimalist decor and intimate atmosphere, the chef puts his creativity to the test, creating dishes that often feature unexpected pairings, such as the show-stopping "Cachot e pepe" mochi, prepared in the manner of a pepper and citrus risotto! He also has a penchant for less conventional ingredients, such as offal, which contribute unusual textures. Finally, another characteristic of his cuisine is the marriage of surf and turf, with dishes such as his superb black ruff, a fish from t5.0km
- ÉpopéeBib Thomas Legrand, a sommelier with a passion for organic and natural wines, and his partner Megumi Terao, asked Japanese chef Yurika Kitano, who trained at Pilgrim, Passage 53 and Clamato, to embark on this adventure with them. In their spacious restaurant with many nooks and crannies, you are welcomed with smiling service. The food is fresh, refined and focuses on seasonal produce, sauces and vibrant seasonings: cream of potato soup with haddock; smoked pork loin with cabbage and pear condiment; cabbage with persimmon praline cream and raw cream. Organic bread, vegetables from a micro-farm in t4.8km
- JouvenceBib Not far from rue de Cîteaux, this restaurant in an apothecary-style shop dating back to the 1900s is not merely aesthetically pleasing. It serves modern cuisine packed with quality ingredients: seared scallops with parsnip cream and parsnip crisps, stuffed breast of veal from the Basque Country… The chef knows how to draw out flavours with a generous touch, and the service is attentive.5.0km
- Ploc "Cities should be built in the countryside, because the air is so much purer there" (Alphonse Allais): this almost seems to be the case in the old village of Charonne, in this neighbourhood bistro tucked away in a bucolic cobbled street. Inside, the atmosphere is laid-back and lively, relaxed and friendly. The menu is inspired by wholesome ingredients, carefully sourced from small-scale producers. When it comes to the dishes, there is no shortage of skill or flavour – just look at the salsa verde that accompanies the leeks, and the bear's garlic pesto on the toasted brioche, topped with a waln3.5km
- Tandem Saveurs Nomades The title says it all – a duo of chefs who trained under Thierry Marx and innovative fusion cuisine in which South American and Asian influences rub shoulders with pedigree French ingredients. The aubergines are underscored by miso sauce; pollock is flanked by creamy green peas, risotto of quinoa and Thai herbs sprinkled with grilled buckwheat for a roasted flavour; beef dumpling and a teriyaki sauce: everything is intelligently and patiently combined and assembled by our gourmet duo. This warm, colourful bistro, fully in tune with its era, is good news for the town centre of Saint-Maurice!3.7km
- Dandelion Antoine Villard, previously chef at Double Dragon and sous-chef at Septime, and Morgane Souris, formerly sommelier at Parcelles, have polished up this little gem of a contemporary bistro in eastern Paris, with its waxed-concrete floors and façade giving onto a tree-lined square. The chef showcases the experience he already has under his belt as he turns out precise and creative cuisine that draws on a variety of influences. He brilliantly combines unexpected flavours: bluefin tuna with redcurrant and marigold; raw prawns with kimchi and ginger – made with carefully selected quality ingredients3.7km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Bois de Vincennes public park in Paris, France2.6km
- Père Lachaise Cemetery cemetery in Paris, France4.4km
Attraction data from Wikidata (CC0) — reference only.
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