Anahi opens like a scene: the door swings and the room smells of smoke, seared fat and fresh herbs. Anahi in the Marais is a Paris steakhouse restaurant that puts open flame at the centre of every plate. The first sentences in your review will likely name the Rubia Gallega côte de bœuf, but the moment also includes the hiss of a high-temperature broiler, the clink of glassware and servers explaining cut and provenance with easy confidence. Guests arrive from nearby galleries and hotels to claim one of 40 seats and settle into a dining room that feels both private and electric.

The restaurant’s vision carries clear authorship. Mauro Colagreco lends his three-Michelin-star experience to a menu rooted in Argentine tradition and refined in Paris. Riccardo Giraudi provides access to rare breeds and exclusive meats, creating a program of USDA Prime, Australian, American and Japanese Wagyu prepared both wet- and dry-aged. Anahi reopened to acclaim in 2017 and, by 2025, is recognized for its fire-led technique and exacting meat selection. Colagreco’s hand is visible in composed plates — thoughtful balances of smoke, acid and fat — while the Giraudi network supplies cuts not often available in Paris. This blend of chef pedigree and sourcing sets Anahi apart in Paris fine dining.

The culinary journey at Anahi centers on beef, but it reads like a short, sharp story of flavor. Start with empanadas: golden pastries filled with seasoned beef and subtle acidity, finished with a tangy chimichurri. The provoleta is elevated with smoked bone marrow and bright herbs, a rich starter that primes the palate for steak. Signature cuts include Rubia Gallega côte de bœuf served simply with coarse salt and shared at the table, and selections of American and Japanese Wagyu grilled to a precise medium-rare over a searing broiler to render fat without losing texture. Each steak arrives with minimal sauce by design; the focus is on marbling, crust and the clean smoke produced by the high-temperature grill. Side dishes follow seasonal logic: charred spring vegetables, roasted potatoes and small plates that lean Latin — pickled peppers, citrus-forward salads and peppery chimichurri for contrast. The beverage program matches the intensity: bold Malbecs and boutique South American bottles, elegant Bordeaux for structure, plus house-aged Negronis and Pisco cocktails that complement rather than overpower the meat.

The dining room keeps its butcher-shop lineage visible. White and mosaic tiles, ironwork accents and mirrored ceilings reflect low lighting and the brief flare of the grill. Tables are closely arranged but not cramped, producing a buzzy atmosphere that attracts a fashion- and media-savvy crowd. Service is warm and personal; staff explain aging methods, recommend cuts based on party size, and guide wine pairing with clear reasons. Anahi’s interior balances refinement and grit: polished glassware, leather-backed chairs, and raw surfaces that register the restaurant’s focus on fire and texture.

For practical planning, visit early or midweek for easier booking; Friday and Saturday fill fast. Reservations are recommended, especially for window seats and weekend dinners, and parties of four or more should reserve well in advance. Dress is smart casual; jackets are common but ties are not required. Note that the room seats 40, making last-minute availability limited and creating a more intimate experience.

If you seek a steak dinner in Paris that connects Argentine soul with French technique, book Anahi. Expect expertly sourced Wagyu and Rubia Gallega, grilled at high temperature and presented with direct, flavorful accompaniments. Reservations move quickly; reserve your table at Anahi to taste fire-driven steaks, confident wine pairings and service that explains every choice.