The Best Seafood Restaurants in Paris

Excellent seafood restaurant - never had a bad meal here. Beautiful seafood tower and seasonal cooking. Clamato is a classic institution I really like. It's right next to Septime that has become famous and hard to get a table at, so going to Clamato next door is a good alternative as they don't take reservations. It’s an excellent seafood restaurant and I've never had a bad meal there. They're known for their beautiful seafood tower and I definitely always get that and just a some cooked seafood and shellfish that they offer. Clamato’s menu is a good reflection of what's in the ocean at the moment.

Hole in the wall seafood heavenTwo tables of six plus a small counter. Super fresh, seasonable, sustainably sourced and extremely reasonably priced shellfish and fish with a daily changing menu. Mostly natural wines, noisy & fun wibe. Olive Davoux’s über-tiny place in the northern Paris (10th arr) is not for everyone. If you are looking for peace and privacy, don´t go here. Sur Mer is all about passion and buzz. But where the atmosphere might be a bit rough, what´s on a plate is all about sophistication. Lovely place.

After spending most of his chef life at the Fish section of L’ Ambroisie, Akihiro opened this tiny restaurant, were mostly hismelf with a couple of servers will cook a small mostly fish based menu, all this for a reasonable price considering that he’s one of the best fish chefs in the world and that we’re in Paris, a must visit whenever I’m in the city

A terrific wide ranging selection of oysters and a wonderfully composed bouilliabaise. Very good dover sole and other fish.

Great terrace lunch spot Delicious simple food. Particularly recommend the seabass ceviche and the tuna tartare. The pavlova should be shared for pudding as it is huge and delicious.

Lovely modern Italian by chef Simone Zanoni Cozy and elegant Italian restaurant nested in the heart of the George V Four Seasons Hôtel.Zanoni delivers comforting, flavorful and playful Italian inspired dishes. A big choice of crudos, all of them delicious (the beef and truffle carpaccio is outstanding). The arancini and red tuna are amazing.

Wildly popular venue from Candelaria team: all weekend, late night craft cocktails, natural wine bar & raw oystersThis late night raw bar is the cool neighborhood hangout wildly popular with locals & visitors – complete with killer playlists, craft cocktails, natural wine, and fresh seasonal sharing plates that change daily. Le Mary Celeste in the Marais continues to be a must visit especially in summer on the terrace and for the wild oysters in winter. Don't miss the fried chicken Fridays. With its corner location, light & breezy maritime decor that features whitewashed brick, round central bar and floor to ceiling windows that open onto the street, it has become a local gathering spot especially on weekends. During lunch and dinner its a calm place to hang out and in the evening after the kitchen closes it takes on a slightly more raucous vibe with revellers coming in for cocktails knowing that it is open late night. Open every day and all day Saturday & Sunday.

Japanese quick-service restaurant serving udon noodles and tempura.Sanukiya, in the 2nd district near Opéra, is a really cool place, I love it. Their specialty is udon, the big tick noodles. I usually go with the Hiyashi tempura udon, which has vegetables and big shrimp in tempura and you pour a very umami sauce on top of it. Another favorite is the kakuni, a pork belly that's slowly cooked and they serve it with hard boiled egg in a sauce with a little bit of mustard on the side.

The food at Quinsou is very avant garde and Antoine Bonnet has the highest quality of ingredients that he works with. Antoine Bonnet is the chef and owner of Quinsou. He's very, very talented and has worked in many great places in London and France. He has become a mentor to many up and coming younger chefs and although he’s from an older generation, he’s still very much in touch with what's happening in food right now. The food at Quinsou is very avant garde and Antoine has great connections to local producers, farmers, fishermen and has the highest quality of ingredients that he works with.

Raw seafood excellence It is an Italian import to Paris in a beautifully designed space. I only had raw dishes and loved them all. See the photos as they describe better than words.