Plov: The Authentic Restaurant to Experience Traditional Central Asian Cuisine

Looking to take a culinary journey along the Silk Road without leaving Paris? Finding restaurants that offer the rich flavors of Central Asian cuisine isn't easy in the city, but there are a few notable spots. One such place is Plov, a name that perfectly captures what they serve — the signature dish. Two locations welcome you to savor the flavors, whether near Voltaire or in Châtelet, whichever is more convenient for you!

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Originally from Turkmenistan, Marat has set out to introduce Parisians to a lesser-known cuisine compared to the rest of Asia. This cozy spot, which also offers takeout, immerses diners in a traditional decor featuring blue-hued wall patterns reminiscent of Uzbekistan, traditional clothing, and pottery figurines.

Warmly welcomed, we chose the discovery menu at 50 euros for two people, to get a broad taste of the most traditional dishes. If you're visiting alone, you can enjoy plov, samsa, and a drink for just 19 euros, or only 16 euros during weekday lunchtimes.

When it comes to drinks, while some opt for ayran—a fermented milk beverage—we sampled a delightful freshly pressed pomegranate juice, naturally sweet. There’s also a selection of non-alcoholic options on the menu.

In the adjoining kitchen, the plov is slow-cooked for hours, with three preparing it at a time in a large cast-iron kazan. This dish, suitable for both special occasions and everyday meals, features long-grain rice, halal beef, vibrant carrots, onions, cumin, and pepper.

While the beef is quite prominent and grainy, which might be a bit too bold for more delicate palates, it’s cooked slowly until melt-in-your-mouth tender and shredded. It’s a true delight, especially when paired with fragrant rice—there’s even a touch of raisins that add a subtly sweet and pleasing note.

A dish bursting with flavor, hearty and comforting, living up to its reputation—all served on a stunning traditional Uzbek plate! Now, onto the samsa, also clearly homemade, these golden, triangular fried pastries are served piping hot and can be filled with beef, cheese (like Comté), or even pumpkin if you're a vegetarian!

Delicately salty and crispy, they remain surprisingly light despite their generous size—absolutely divine. In fact, they are the ancestors of samosas!

What remains to be explored are the mantis (or manty), a type of steamed dumpling! They’re generously sized, with a slightly more elastic texture than a typical ravioli, helping to keep their juicy, flavorful filling hot and satisfying with every bite. Truly a delight to enjoy.

An Atchi-Tchuk salad accompanies this hearty feast, making for an excellent choice—all the more so with its tomatoes and cucumbers, which add a welcome touch of freshness to the meal.

We didn’t try the Lagman, a type of noodle, nor the Kazan Kebab, which is only available at the Châtelet location. However, the restaurant makes a point of highlighting this, with a deliberately short menu designed to showcase the true essence of Central Asian cuisine using quality ingredients — and it’s clearly reflected in the dishes.

Those with hearty appetites will be thoroughly satisfied by this impressive menu, and even the little ones can relax — takeout is available so the feast can be enjoyed at home!

For dessert, we didn’t opt for the typical baklava you find everywhere, but instead chose the medovik, a honey-flavored biscuit reminiscent of millefeuille. Light yet satisfying, it has an airy texture with a rich taste. We paired it with a sea buckthorn tea, which was much fruitier and more flavorful than usual, thanks to the addition of citrus and a touch of honey. A delightful way to end the meal and aid digestion.

This restaurant irresistibly invites you to embark on a journey to one of Central Asia’s countries—whether Uzbekistan, Kazakhstan, Kyrgyzstan, Tajikistan, or Turkmenistan—and savor the diverse variations of their dishes while exploring their rich cultural heritage!

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.