Sinner Restaurant in Paris

Sinner Paris unveils a great restaurant that thinks outside the box. Latest creation by Evok Hotels – to whom we already owe Nolinski and Brach, this new place stands out with its quirky aspect mixing luxury and provocation.

So, we enjoy a place with an atmosphere that has nothing to see with the other hotels of the group and being set in the Marais isn’t trivial, no doubt about it. Avant-garde and creative, Sinner is in harmony with its environment. The decoration of the place has been entrusted to Tristan Auer who came up with large spaces and different corners and lights.

As soon as you come in, for dinner, you’re in the dark, like in a night club. A cloud of incense floats everywhere across the place which is candlelit. At our level, towering the restaurant, a DJ sets the mood in this scandalous décor. We’re attracted by the height of the room and its different levels. The lower part – where we seat – is filled with group tables and a bench-seat part, perfect for couples. The buzzing open-plan kitchen is just in front of us.

Then, we go and discover the menu created by chef Adam Bentalha. A menu so full of atypical dishes it’s hard to choose. For Sinner, the chef came up with food inspired by travels and sharing. From North Africa to South American, this mixed menu expects to make our taste buds travel.

On the menu then, varied appetizers, revisited ceviches and tartares, several salads, vegetarian dishes, tajines, mechouis, stuffed brioches, the whole served with a large choice of sides from red lentil curry to spinach salad and truffle and parmesan without forgetting sweet potato fries.

As for us, we start with some detox juice based on blackcurrant, lychee, red berries, ginger and the house cocktail.

We continue with the seabream and citrus fruits “leche de tigre” style and the Taftoun stuffed with confit lamb. We love the mix between the softness of the seabream and the sour taste of the pickle-like side and the generosity of the Taftoun.

• To be read
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Then, we go for the smooth lamb’s chops, chimichurri sauce and the gilthead seabream cooked in banana leaf, served with spinach salad and tasty sweet potato fries.

Last but not least, we wrap our meal up with lovely creations by pastry chef Yann Brys. Let’s have the Céleste Cake and the tasty Red Pistache.

In other words, for an atypical night in a laid-back atmosphere and to discover flavorful dishes, here’s an address likely to please you and your taste buds.

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