Anahi, the place to be for lovers of exceptional meats

Anahi is an institution. The address, 49 rue Volta, has been known to meat lovers for decades. Originally a butcher's shop, it became a meat restaurant in the 1980s, with varying degrees of success. Since 2017, the restaurant has been enjoying a new lease of life with Riccardo Giraudi and his exceptional meats. A (re)discovery not to be missed!

You only have to look up at Anahi 's ceiling to realize that the place has a soul. Damaged earthenware, frescoes and an animal-themed ceiling take us back to the days when the butcher offered the best meats to the locals. Time has stood still, but the desire to serve has not.

Every day, Gabriele Faiella and his team treat meat lovers to exceptional meats. A restaurateur at the helm of several addresses around the world, he is known as an importer of culinary nuggets.

In the Ali Baba's cave that is Anahi's cold room, you'll find filet mignon and heart of Black Angus beef, entrecote hearts, entrecote fondants, Black Angus skirt steak parsley, a signature cut from the Japanese Emperor of Kobe ....

The meats are magnified by perfect charcoal cooking, and by the accompanying purée: lemon and lime purée, which offers a lovely acidity to the bite, chimichurri purée (the famous Argentinian sauce), jalapeño purée, which awakens the taste buds, or truffle purée and Kobe bacon purée. The purées are there to provide an extra experience!

Between two lines on the menu, Kobe beef ham and Kobe rib-eye tataki promise new discoveries, provided you break your piggy bank a little. A true experience for lovers of luxury meat.

To whet our appetites, we went for the Kobe bacon guacamole (19€), and the Angus beef empañadas (17€), to be dipped in chimichurri sauce to liven things up.

Then we couldn't resist the Black Angus skirt steak marinated in chimichurri rojo (37€), and the Wagyu picanha (48€). Two meats so exceptional that we toast them with the Pisco pas Pisco cocktail (pisco, avocado purée, coriander, lime juice, chili pepper; 14€) and the Misterio cocktail (mezcal, grapefruit juice, carrot syrup, cumin, cardamom bitter; 14€).

We end this feast with a cocoa soufflé to share, served in a casserole dish. We break the crust and savor the whole thing with a chile ice cream, divine!

Year after year, Anahi remains a must-visit address in the 3rd arrondissement, to be recommended to all meat lovers!

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.