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Manifesto

Nestled in the heart of Paris's 5ᵉ arrondissement, between the Panthéon and Notre-Dame, Maison Atica brings to life a historic former cinema, once known as "Le Seine". This iconic venue, which hosted the world premiere screening of Alice in Wonderland in 1951, retains the spirit of a passageway to other worlds.

Atica creates unique memorable moments in Paris in a space where gastronomy, art and storytelling intertwine to awaken all the senses. Every six months, we invite our guests to discover a new destination.

Each season becomes a living journey through traditions, landscapes and contemporary creations. After the Basque Country and Corsica, a third season begins on November 12: the Far North, continuing this perpetual movement of discovery.

Atica is also a unique venue for brands. Maison Atica has already curated sensory experiences for over thirty houses and designers, bringing their unique brand worlds to life for product launches, private events and immersive collaborations. In this way, Atica becomes the stage for tailor-made experiences, where emotion and creativity create a lasting bond with each guest through a tailor-made curation of gastronomy and art.

Founder: Ramzi Saade

Atica is the brainchild of founder and artistic director Ramzi Saade. Ramzi has chosen to dedicate his life to creating unforgettable moments. Through Atica, he unites his passions - gastronomy, culture and travel - to imagine unique, immersive experiences around the world. His visionary approach to curation creates encounters where every detail tells a story, and every event pushes the boundaries of hospitality.

Since opening, Ramzi has also imagined and created over thirty brand collaborations, transforming Atica into an immersive showcase for universes as diverse as they are singular. From menu creation to audiovisual scenography, art installations and olfactory experiences, he orchestrates moments where guests find themselves immersed in a unique narrative, whether for a cultural season or a private event.

Prior to Atica, he led a dual career between engineering and gastronomy, working in avant-garde restaurants in Canada and Copenhagen, while realizing architectural projects in Canada and Lebanon. Today, this multi-disciplinarity feeds his innovative creative approach, blending technical rigor and sensory imagination.

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