A new table with Mediterranean flavors has opened in Paris 3^rd arrondissement. Called Malro, this restaurant has everything to become the new gourmet spot in the upper-Marais.

We must say that behind this restaurant hides a duo that is anything but a beginner. On one side, we have Denny Imbroisi, discovered for the first time in the 3^rd season of Top Chef France and since then, at the helm of Ida restaurant – a contemporary bistro serving Italian gastronomy nestled in the 15^th arrondissement. On the other side, we have restaurateur Micaël Memmi, managing Zo, a restaurant mixing Japanese and French cuisine, with a touch of Italian influence.

Without any surprise, these two spirits who teamed up for the first time to give birth in 2017 to Epoca, an authentic Italian bistro.

In 2019, the joyful duo does it again and opens a second table together, called Malro.

Once you’ve come on in, you discover a very beautiful area (formerly occupied by the Beaucoup restaurant) with a first, green and modern room, then a much bigger, bright and large second room. We love the high ceiling, the huge bar and the open-plan kitchen as well as the pizza oven.

Speaking of the bar, Malro doesn’t spare any expenses when it comes to choosing with not less than 8 signature cocktails and 6 revisited cocktails. Among our favorites, we fell for the revisited Negroni with perfectly mastered sourness.

As for the menu, Denny Imbroisi (who, let’s precise it doesn’t work in the kitchen) and his buddy Micaël Memmi wished to give pride of place to the cuisine from the Mediterranean basin which is the cuisine of sharing.

As a result? We enjoy Greek, Tunisian, Italian dishes each more tantalizing than the last.

To whet your appetite, know that Malro offers as a starter, homemade hummus, cod fritters with aioli condiment and tomato vinegar, as well as squid carpaccio with vongole cooked on order on the grill without forgetting the famous shakshuka with organic egg, sundried tomatoes and di Soverato peppers. Allow between €8.50 and €16 per starter.

You want more? Malro makes us travel to Italy with not less than 7 pizzas (Margherita DOP, Burrata, Veggie…) and 5 pasta dishes.

But one of the house specialties likely to make our taste buds quiver, are the dishes cooked over ember, Argentinian charcoal, the whole served with seasonal vegetables from Barreira farmer.

On the menu? Slightly grilled soft squid, marinated chicken Malro fashion at the barbecue, 1-kg Tomahawk prime rib of beef to share of course, Chuck Flap Black Angus US… The whole to enjoy between €17 and €70.

Finally, for sweet-toothed patrons, Malro plays the diversity card with a Gianduja chocolate tart, a wasabi panna cotta, a Greece cake with feta and yogurt or even the homemade tiramisu!

Are you already drooling? It’s normal! So, don’t wait too long before discovering this Parisian table that aims at becoming a place for friendly “culinary entertainment”.

We also invite you to discover the very cozy room on the first floor with vinyls and record player that you can privatize.