L'Ouzeri in Paris opens like a well-loved letter to Greek flavours, with Chef Mikaela Liaroutsos bringing her Franco‑Greek upbringing to the table. Located at 41 Rue du Ruisseau in the 18th arrondissement, L'Ouzeri presents itself as a modern Greek taverna where mezze is the evening’s currency and sharing is encouraged. From the first bite of taramasalata to the last spoon of honeyed baklava, guests find clear, direct cooking that highlights fresh fish, quality cheeses and seasonal herbs. This Paris Greek restaurant uses simple plates to tell detailed stories of technique, provenance and memory, and it places those stories at the centre of the dining experience.

Mikaela Liaroutsos founded L'Ouzeri in 2022 after working alongside notable French chefs, and she has shaped a kitchen that favours authenticity, seasonal sourcing and friendly service. The restaurant’s philosophy is straightforward: preserve Greek recipes while refining presentation for a Paris audience. Press and guides have taken note — L'Ouzeri is recommended by the Michelin Guide and praised by Time Out Paris for its honest cooking and convivial atmosphere. The team maintains links to the neighbourhood through a sister restaurant, Étsi, and a consistent local following. Prices remain accessible, with plates from €5 to €14, making L'Ouzeri a place where quality ingredients meet sensible value.

The culinary journey at L'Ouzeri revolves around mezze, small plates and seafood prepared with Mediterranean techniques. Start with Taramasalata, a silky fish‑roe dip that arrives with toasted bread and a clean lemon lift. Spanakopita is flaky, filled with spinach and Memmos feta, and baked until the phyllo gives a precise, satisfying crack. The Octopus Salad pairs tender, charred octopus with carrots, endives, celery and dill for crunch and saline contrast. Paprika-marinated Chicken Skewers come with toasted pita and a bright herb drizzle, while horta — a cooked herb salad — brings a lemony, slightly bitter note that balances richer dishes. Mussels simmered with ouzo offer an aniseed scent and steamed brine; side dishes rotate with the seasons to add fresh herbs and market vegetables. Desserts are straightforward and true: flaky baklava sweetened with honey and pistachios, and Greek yogurt with orange blossom and candied citrus for a clean, floral finish. The beverage list complements these plates with Greek wines such as Xinomavro and regional selections available by the glass or bottle, plus ouzo and Greek beers to match the menu’s rustic edge.

Inside L'Ouzeri, the design directs attention to food and conversation. The midnight-blue facade mirrors the palette of the Aegean; inside, wood and stone surfaces set a warm, inviting tone. Exposed brick and a veined stone bar create texture while small curtains and intimate lighting keep tables close and private. The room feels casual but carefully arranged: staff move with attentive efficiency, explain dishes, and suggest wine pairings without ceremony. Background Greek music supports a relaxed tempo; acoustics are managed so conversation remains easy even when the room is full. The overall effect is a modern taverna that reads as familiar and unforced, a place for both neighbourhood dinners and visitors seeking honest Greek cooking in Paris.

Best times to visit are weekday evenings for a calm dinner or Saturday lunch for a livelier, social service. Dress is casual Paris smart; come comfortable and leave ready to share plates. Reservations are recommended and handled through TheFork, especially on weekends or when travelling with a group. L'Ouzeri keeps a modest seating plan, so booking ahead secures your table for a relaxed tasting of mezze.

If you want a sincere, flavour‑forward Greek meal in Montmartre, L'Ouzeri delivers: accessible prices, chef‑driven plates, and a wine list that invites experimentation. Book a table at L'Ouzeri to taste taramasalata, try Xinomavro by the glass, and experience a modern approach to Greek conviviality in Paris.