When school starts again, don't call her Datsha, call her Finka!

Things are hotting up atArts et Métiers, and more specifically at Datsha. While the address has already undergone a minor facelift, with a succession of chefs over several years, it's now time to wipe the slate clean. Next fall, the restaurant will change its name, its atmosphere and even its chef. From now on, don't call it Datsha, call it Finka!

This protean venue, which is both a restaurant on the first floor and a nightclub with a hidden bar in the basement, has every intention of offering its guests a complete culinary and sensory experience. And there's nothing quite like such an unconventional venue, with its high ceilings, lush plants falling from the heavens, industrial glass roofs and large open kitchen emanating delicious smells.

To sign the new version of this culinary UFO, Colombian Esteban Salazar has put down his suitcases of knives. The young chef's boundless creativity and contagious energy may not be unfamiliar to you, and for good reason: you probably caught a glimpse of him in the latest season of Top Chef.

An opportunity to discover his cuisine "rooted in French terroir but bathed inLatin and Creole inspirations, through generous and precise plates that taste of sunshine and sublimated memories of his childhood".

• To be read
• Bistronomic restaurants in Paris, our best addresses
• Top Chef restaurants in Paris, our best addresses
• Speakeasy bars in Paris, our favorite hidden bars

It remains to be seen whether Finka will retain its hidden cosmic bar,the Spootnik, with its décor in reference to the Russian conquest of space, and whose main feature is an orbital sculpture that turns on itself. Until now, you could sip carefully-crafted cocktails as the night wore on, to the sound of resident DJs. Answer in September!

New restaurants opening in Paris in September 2025
Between the expected great restaurants, beautiful addresses, and renowned chefs, September is likely to be devilishly greedy in the new restaurants of Paris! [Read more]