Prunier, the world's oldest caviar restaurant, with its legendary listed Art Deco façade

With its mythical Art Deco façade , listed as a Monument Historique, and its interior decor(black marble and mosaic floors), the Prunier restaurant has always had style. Its history dates back to the beginning of the last century, over 100 years ago. It was here that Parisians discovered the capital's first oyster and champagne bar!

Before that, in 1872, Alfred Prunier founded the avant-garde Maison Prunier, the standard-bearer of French caviar. With its universe dedicated to "everything that comes from the sea", Prunier was then one of the most prestigious Parisian Houses, spanning the ages - from the Roaring Twenties to the present day, via the two World Wars - and, in the process, devising a long list of innovations in the history of French gastronomy.

Prunier was the first company to prepare and sell French caviar, inventing the oyster and champagne bar in the process. Parisians also owe Prunier the first bicycle home deliveries in Paris.

Inaugurated in 1924 in the Golden Triangle, the restaurant on avenue Victor Hugo was originally called Traktir - after the street it was on. Entirely designed in the purest Art Deco style in vogue during the Roaring Twenties, it quickly earned the title of the capital's "most modern restaurant". The oldest caviar restaurant in the world and a symbol ofParisian elegance, Prunier attracted the artists of the day, including Yves Saint-Laurent, Francis Scott Fitzgerald and Ernest Hemingway, amidst marine frescoes, mother-of-pearl mosaics and sculptural chandeliers.

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• Restaurants in the heart of listed buildings in Paris and the Ile-de-France region

In September 2025, after several months of refurbishment and a change of owner (Benjamin Patou, already at the helm of Lapérouse and Lafayette's), Prunier is back in top form and ready to reopen under the guidance of Lázaro RosaViolán.

The architect signs the rebirth of this historic architectural treasure, while preserving the soul and panache of the premises. On the first floor, aesthetes will soon discover a lively cocktail bar and All Day service. Upstairs will be the restaurant itself, more intimate and hushed, open for lunch and dinner. As for the menu, it will continue to feature the finest seafood, with caviar at the top of the list, as well as fish and seafood dishes created by chef Romain Fornell.

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