Zostera

Some seafood restaurants line up prestigious fish. Then there is Zostera, which tells the story of the entire sea, right down to its seagrass meadows.

On rue Pergolèse in the 16th, Julien Dumas transformed the former Pergolèse in March 2025 into a light-filled setting devoted to the ocean. Its name comes from zostera, the seagrass essential to coastal ecosystems. Previously at Lucas Carton and Bellefeuille at Saint James, the chef earned a Michelin star in 2026, a year after opening.

The sea, handled with rare precision

Arctic char with butter and tansy, asparagus gently cooked in wax, barely seared hand-dived scallops: cooking times are exact, seasoning finely judged, and vegetables, the chef's other passion, play a genuine part. Gault et Millau awards it 16.5/20, while the red guide's inspectors praise seafood cooking that is “remarkably delicate”.

A restaurant that remains within reach

The lunch menu remains one of the best introductions to Michelin-starred Paris, while the five-course summer menu is priced at 99 euros. Charming, attentive service in an elegant, tranquil setting. A private room is available for business lunches.

Who is it for?

• Lovers of fish and shellfish prepared with minute precision
• A good-value Michelin-starred lunch, before prices catch up with the reputation
• A quiet business meal, a short walk from l'Étoile

Why Zostera stays with you

Because the sea is treated with a respect and poetry rarely encountered, even among Michelin-starred restaurants.

Zostera, restoring the ocean's delicacy.