Babi, a Sentier wine bar that's part bistro, part table d'auteur

Lovers of intimate places to dine on the sly have found their new HQ at Babi, a newly-openedwine bar-restaurant on rue Mandar, in the Sentier district. Head for the capital's 2nd arrondissement to discover this small-scale establishment - with around 30 covers, including 10 at the counter - but with the great ambition of delighting customers both in the glass and on the plate.

Babi was born of the friendship that has linked Jérémie Taché and Néo Guerin since their shared experience at Shabour and Tékés. At this new table, open only in the evening, one is in the dining room, the other in the kitchen, but they share a common desire: to create a dialogue between wines and bold seasonal cuisine.

Neither really a bistro, nor really a restaurant aiming for the stars, Babi flirts with both genres, with a deliberately short menu, seasonal dishes that are shared between guests, and good bowling from France and beyond. Here, wine is not just an accompaniment, it's at the heart of the project.

Created by Jérémie, the menu of these skilful beverages gives pride of place to bottles of character, with a fine balance between French terroirs and foreign vineyards , reflecting a certain taste for travel that is dear to the duo. With a dozen or so wines by the glass, the menu features both independent estates and well-established names, all chosen for their ability to complement Néo's dishes.

• To be read
• Bistronomic restaurants in Paris, our best addresses
• Wine bars and wine cellars in Paris, our top picks
• Audiophile restaurants and listening bars in Paris where to eat, drink and listen to vinyl records

In the kitchen, the chef composes his dishes like a travel diary, drawing on his memories and the discoveries the two partners have made, to create unexpected combinations around a main product.

As with the 'Artichaud ABC' which marries Provence and Sicily(artichoke à la barigoule, Sicilian green olive tartar, peppercorn pecorino, fried capers and sun-dried tomato cream), the 'Homard 51' in homage to the parrot cocktail(tortellini stuffed with Brittany bluelobster, labneh, lemon, lobster bisque with pastis, mint oil and fennel cooked like kimchi), the 'Ceviche Olé Olé'(lean, acquaverde, shallot and zucchini brunoise, passion fruit condiment and tuna milt) or the'Pigeon In Vitro' stuffed with vinegared sushi rice, enhanced with wakame seaweed, dulse seaweed and a red fruit gastrique.

Step through the door of this lovely place, tastefully decorated by ONO Studio, and you might just have found your new favorite back-to-school restaurant.

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]

Alcohol abuse is dangerous for your health, please drink responsibly.