A new menu for the Maria Magdalena in Pigalle

By choosing the name Maria Magdalena, Adrien and Anthony Maselli have attracted the protection of Mary Magdalene, Jesus' disciple. For the past three years, their restaurant-bar in South-Pigalle has been packed to the rafters.

Don't forget to make a reservation: by 8:30 pm, the restaurant is already full and won't empty out until 11 pm midnight: afterwork, informal dinners, dates, the whole So-Pi meets there for a drink. As the owners recounted in 2014:"We don't drink here, we're on a first-name basis with the angels", thanks to cocktails with divine names.

The Maria Magdalena with rose-infused vodka and pear syrup, the miracle of Provence with rosé, grapefruit, violet syrup and sparkling water, or the alcohol-free Garden of Eden to keep you lucid in paradise, to be enjoyed with tapas to share. We highly recommend the guacamole, served with sweet potatoes, a wonderful discovery at 7€!

Three years after opening, the restaurant is gradually shedding its club image for a cosier ambience and banking on the fusion cuisine of its talented chef from Belfast, Victoria Mac Garvey. This fall 2017, Maria Magdalena is offering itself a new menu.

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The two brothers have opted for a truly gourmet and tasty menu. You absolutely had to try the sweet potato confit with chorizo (7€) and the crispy spiced tonkatsu pork belly, intoxicating with its Japanese rice (18€).

Gourmets will satisfy their meat cravings with sliced beef and veggie lovers will find themselves with feta and Thai basil egg rolls (13€), zucchini, pasto and garlic spaghetti (11€) or avocado andorganic egg sweet potato wafflesto satisfy a craving foravocado toast (12€), all very finely seasoned for a tasty dinner.

And for those with a sweet tooth, the chef offers a range of well-executed classics: almond tiramisu, lemon meringue tart, and other creations from Belfast, including the surprisingly creamy and melting chocolate açaï bowl!

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