The story
Tarántula is a Mexican restaurant at 13 bis Rue Keller in Paris, and Le Fooding listed it in 2026. The kitchen belongs to Emmanuel Peña Treviño, who has swapped the old bistro formula for tacos and charred chile.
Peña Treviño previously cooked at El Taco Olímpico and El Nopal. At Tarántula he works with carefully sourced produce and treats the taco as something worth dressing up. Le Fooding calls them "posh tacos" and notes the grinta behind them.
The wild mushroom taco comes on a corn tortilla with sautéed chanterelles, oyster mushroom tempura, fresh herbs and grated Parmesan. A roasted onion is glazed in a fiery yellow güero chile sauce. The slow-roasted half chicken arrives in lemony japone chili butter, with three corn tortillas on the side. Dessert is a caramel and olive oil flan under Chantilly cream and fried rosemary.
The space was formerly Le Petit Keller, a well-known Parisian bistro with a Japanese chapter in its past. Now it runs moodier and later. Candles light the black and white checkerboard floor, a Latin American playlist plays, and the bar keeps a curated mezcal selection.
Recognition
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