Jones: fusion cuisine with hip-hop flair by Juan Pablo Rojas Pineda and Enzo Viola at Voltaire

An institution of the 11th arrondissement, Jones is entering a new chapter in its story. Located on rue Godefroy Cavaignac, the bistronomique restaurant preserves its identity even as it evolves under the leadership of Juan Pablo Rojas Pineda and Enzo Viola. Today, Jones continues to offer a seasonal cuisine rooted in simple, high-quality ingredients, in keeping with its previous incarnations.

But today, the approach shines a light on the culinary melting pot, a reflection of the diversity of Paname. The menu fuses Franco-colombiennes, méditerranéennes, asiatiques and nord-africaines, with recipes that blend techniques and ingredients from the different cultures.

In the kitchen, Juan Pablo Rojas Pineda has built a distinctive approach shaped by his transatlantic journey between France and his homeland, Colombia. Trained notably in Paris at Ferrandi before spending several months back in Medellín, he absorbed local culinary traditions and their diversity. Back in France, he has pursued a range of projects (as sous-chef at Flocon, co-founder of the collective EnCuisineContreLaLoiRaciste), crafting a cuisine conceived as a space for dialogue between cultures.

In the dining room at Jones, Enzo Viola takes charge of the welcome. With a background in wine—spanning experiences in viticulture, then in the cellar and in the dining room—he has shaped a friendly, relaxed approach to service. After meeting at the Yard, the two partners were approached by Culinaries to lead Jones.

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For lunch, a market menu in 2 or 3 courses is offered, on site or to go. In the evening, the menu features shareable dishes with flavors from around the world: shrimp dumplings in a broth with Latin notes, bissara marocaine with Paimpol beans, hogao colombiano smoked, charred mackerel with samphire, or arancini of arroz caldoso, sofrito with guindillas and mayo infused with annatto oil.

The desserts follow the same logic, with the Paris-Medellín, a panela-crackled choux with tamarind diplomat and coriander seed praline, or the brown-butter cake infused with aguapanela, orange caramel and raw cream. On the liquid side, naturally with Culinaries in the loop, the selection shines a spotlight on natural wines, with 80 references from France and abroad.

When it comes to the decor, the venue preserves the original restaurant’s materials—wood, tiling, brick, stone—while layering in nods to hip-hop culture, the project’s throughline and a shared passion of the two men. The two music lovers even plan events featuring contemporary musicians, artists, and DJs from the hip-hop scene.