Restaurant room Guys in the kitchen (left) Gravelaax salmon fresh cheese and mixed herbs (right) – photos: Guys in the kitchen

You only have to climb two steps to feel out of the world. Perched very slightly above the rue Vieille du Temple since 2008, Guys in the Kitchen provides this pleasant impression of floating above the Earth.

Seated on Dutch school chairs in this restaurant which practices quiet bistronomy, we spend a good time tasting the “guys” hamburger (with its black buns; €22) or the sea bass (€26) while watching passers-by pass by through the window who don't have time to ogle your plate.

We are in the heart of the Marais, in Paris, on its busiest route, and yet removed from the world.

“Snacked octopus, beetroot emulsion and coconut milk” – photo: Guys in the kitchen

In the kitchen, there are… guys, of course! They are active under the direction of Gil Rosinha. He, who formerly ran a restaurant in San Francisco, mixes his Portuguese family influences with his very French menu, which evolves over the year and the seasons, although with a few immutable points of reference, such as Pavlova, for dessert.

Another constant is the “Sunday lunch” formula at 24,50 euros.

The black bun burger Guys in the kitchen by chef Gil Rosinha – photo: Guys in the kitchen

In this trendy bubble, we also appreciate the warm and intimate design decor by Richard Marioton-Jones. The place is perfect for a tête-à-tête. The room is always decorated with a sublime bouquet of flowers from Muse (a little further up the street). Which is explained: floral art is the other passion of the place's co-founder Jean-Jacques Delaval who, in another life, was a horticulturist. In short, in the kitchen, the guys deliver. And indoors too.

Guys in the kitchen
72, rue Vieille-du-Temple, 75003 Paris
Wednesday to Friday from 12 p.m. to 14:30 p.m. and from 20 p.m. to 23 p.m.
Saturday and Sunday from 12 p.m. to 14:30 p.m. and from 20 p.m. to midnight
Tel: +01 42 74 88 26

Restaurant room The guys in the kitchen – photo: Guys in the kitchen

Text: Katia Barillot

24.12.21

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