Épicerie Adar (Paris)

© Adar

  • Date
  • share

After the Passage des Panoramas restaurant Adar, which was opened by Israeli chef Tahir Nahmias in 2019, meet Adar the épicerie/café. You’ll find lovely products there: Shira or Arabica spices, Balea tinned sardines, Kalios oils, halva sold by the slice, cime di rapa from De Carlo, hummus, tzatziki, taramasalata… And, straight from the open kitchen, a lovely reimagining of carefully-sourced Levantine mezze, which you can take to go or devour around the communal table: rice prepared with vermicelli noodles, sumac and chickpeas; fried hake, paprika and cumin balls; slow-roasted meats with vegetables and spices; fresh anchovies or marinated sardines; roasted cauliflower; burek turnovers filled with ground beef, sumac and mozzarella… And for a sweet treat afterwards: challah bread, rugelach cookies, babka cake, halva tiramisu, etc. // Éric Taylor 

The hidden gem: Some incredible focaccia topped with either za’atar or roasted vegetables (€5). 

Late-night munchies?

Le Fooding’s 2023 Guide is ready to dazzle with its brilliant selection of the year’s latest hotspots, including 500 restaurants, bars, bedrooms, shops and cellars across France; a highly-anticipated award’s list; and ever-more enlightening in-depth articles sprinkled throughout the extravagant, 228-page edition of the yearly magazine, illustrated by the crème de la crème of emerging artists.

2021 Le Fooding guide frontcover


Le Fooding is a print and digital guide to all the restaurants, chefs, bars, stylish hotels and B&Bs that make up the “taste of the times,” plus an annual awards list for new establishments across France, a series of gastronomic events, a tool that allow you to make reservations at some fantastic bistros, and an agency specialized in event planning, content production and consulting… In short, something to keep you on your toes at all times!

Fooding® is a registered trademark.