The story
Tekés is a vegetarian Israeli and Middle Eastern restaurant at 4 bis rue Saint-Sauveur in Paris, and Le Fooding listed it in 2026. The kitchen works mostly with plants, drawing on older Jerusalem cooking methods.
Chef Cécile Lévy, formerly of The Normand Hotel in Tel Aviv, leads the kitchen. Le Fooding's notes describe a butter and sage galette served with creamy labneh for dipping. Kohlrabi comes in firm slivers under fresh herbs, and a mushroom brunoise is paired with date molasses and an egg yolk. Potato gnocchi arrive with Parmesan tuiles, sorrel and black sesame seeds.
The room is spacious and candlelit, with Indian earthen tableware that keeps the focus on the ground the food comes from. Michelin recommends the restaurant for 2026. Sunday brunch sits alongside a cocktail bar that opens in the evening, and a juice bar serves the daytime hours.
Recognition
Details
History
What is Tekés exactly? First off, it’s an efficient way to earn 14 points in a game of Scrabble, and second of all, it’s the Hierosolymitan (28 points) lair of Assaf Granit, an Israeli special envoy to Paris, who is already responsible for Balagan and Shabour – Le Fooding’s Best Bar à delice of 2020. In this spacious, candlelit spot, he and chef Cécile Lévy (ex-The Normand Hotel in Tel Aviv) elevate plant life, all while paying homage to the earth – right down to the Indian earthen tableware. All of the following graced our plates the night we went: a joyfully delicious butter and sage galette served with creamy labneh for dipping; firm kohlrabi slivers sprinkled with fresh herbs; a mushroom brunoise paired with date molasses and topped with an umami-esque egg yolk; tender potato gnocchi with Parmesan tuiles, sorrel and black sesame seeds; before an intriguing mushroom mousse sprinkled with chocolate granola. // Agathe Braun
Location
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