Restaurant

Maison Atica invites guests on a journey through time and space, discovering cultures through immersive culinary experiences.

For its fourth season, Atica sets sail for French Polynesia. With “Reva”—a Tahitian word meaning movement, journey, and the drive toward the horizon—Atica explores the five archipelagos that make up this South Pacific territory: the Society Islands, the Marquesas, the Tuamotu, the Austral, and the Gambier Islands.

Reva is not a destination; it is a journey conceived by Ramzi Saade, the artistic director. From crystal-clear lagoons to volcanic landscapes, coral atolls, and windswept wilderness, this experience celebrates the geographic, cultural, and spiritual diversity of French Polynesia.

Gastronomy, art, and audiovisual storytelling come together to create a sensory odyssey in which each archipelago becomes a painting, each dish a fragment of an island, and each screening an immersion in the living world.

We welcome you for dinner from Wednesday through Saturday, and for lunch on Saturdays only!

Atica offers an inclusive experience: vegetarian, vegan and options to suit most diets are available on request when booking.

To celebrate the launch of Season IV: Reva Tahiti, we’re teaming up with Air Tahiti Nui to transform your experience at Atica into a real-life departure lounge. Every guest who comes to discover Season IV before June 30 will be automatically entered to win two round-trip tickets to French Polynesia with Air Tahiti Nui. An invitation to extend your journey, from Atica to the shores of the Pacific.

Lunch: €80 per person (Saturdays only)

Dinner: Set menu €155 per person; food and beverage pairings ranging from €50 to €95 (Wednesday through Saturday)

Reva Tahiti

12 Variations

TRAILER

Black Pearl: green peas, sheep's milk cream, coconut, black garlic

Earth's Embers: cassava charcoal, sesame, tamarind, fermented cabbage

Seafood and vegetables: mahi-mahi, daikon, rhubarb, coconut cream

Fruit and Fire: octopus, pineapple, almond, nettle

Island bread: cassava bread, seaweed butter, coffee

MOTU

Lagoon: langoustine, coconut, spirulina, sea grapes, cardamom

Salt garden: cuttlefish, papaya, pomelo, kaffir lime, vanilla, breadfruit, peanuts

MOANA

Appetizer: Kelp-cured tuna, hibiscus ponzu, rice, coconut granita

Coral reef: shellfish, beetroot koji, pear, lemon, hibiscus, cauliflower

MOU’A

Sanctuary of the Clouds: Chicken Fafa Ravioli, Coconut Broth, Cloud, Taro Chips

MANU

Tropical Forest: mango-passion fruit cream, wasabi mandarin sorbet, pumpkin seeds

Crops grown: vanilla, cream, citrus fruits, nuts, cocoa butter

Vegan

12 Variations

TRAILER

Black Pearl: green peas, sheep's milk cream, coconut, black garlic

Earth's Embers: cassava charcoal, white sesame, tamarind, fermented cabbage

Mer en Motange: daikon, rhubarb, coconut cream, citron

Fruit and Fire: sweet potato, pineapple, almond, nettle, pine nut

Island bread: cassava bread, seaweed butter, coffee

MOTU

Lagoon: honey-glazed spring onions, citron, plantain, spirulina, sea grapes

Salt Garden: asparagus, papaya, rhubarb, kaffir lime leaves, smoked vanilla, breadfruit cream, and peanuts

MOANA

Appetizers: kiwi with kelp, hibiscus ponzu, puffed rice, coconut granita

Coral Reef: beet koji, pear, lemon, hibiscus, egg yolk, cauliflower

MOU’A

Sanctuary of the Clouds: Leek and fafa ravioli, spinach, caramelized coconut, coconut broth, cotton candy, taro chips

MANU

Tropical Forest: mango-passion fruit cream, wasabi mandarin sorbet, pumpkin seeds

Crops grown: vanilla, cream, nuts, cocoa butter

Reva Tahiti

9 Variations

Saturdays Only

TRAILER

Black Pearl: green peas, sheep's milk cream, coconut, black garlic

Earth's Embers: cassava charcoal, white sesame, tamarind, fermented cabbage

Seafood and vegetables: mahi-mahi, daikon, rhubarb, coconut cream

Fruit and Fire: octopus, pineapple, almond, nettle, pine nut

Island bread: cassava bread, seaweed butter, coffee

MOTU

Salt Garden: cuttlefish, asparagus, papaya, rhubarb, kaffir lime leaves, smoked vanilla, breadfruit cream, and peanuts

MOANA

Appetizer: Bluefin tuna with kelp, hibiscus ponzu, puffed rice, coconut granita

MOU’A

A rainbow of colors: seashells, spring onion koji , lemon, hibiscus, cauliflower

MANU

Tropical Forest: mango-passion fruit cream, wasabi-mandarin sorbet, pumpkin seeds

Please note

Ingredients may vary according to seasonal availability and the evolution of the menu. Vegetarian and vegan options are available on request, to be specified when booking.
Atica makes every effort to accommodate your dietary preferences, but cannot guarantee the absence of allergens or be held responsible for any reaction.

F.A.Q.

What is Atica?

Atica is a cultural table offering immersive culinary experiences, combining gastronomy and luxury audiovisual projections, in an intimate setting in Paris.

How are Atica menus created?

Atica's menus are designed in collaboration with guest chefs, historians and experts in the culture in question, to guarantee both authenticity and creativity. Each menu is designed to reflect the cultural theme of the season.

Is Atica suitable for group bookings or private events?

Yes, Atica is perfectly suited to group bookings and private events. We offer customized experiences to meet the needs of private groups and corporate events.

Is Atica accessible to people with disabilities?

Yes, Atica is fully accessible to people with disabilities, including wheelchair access and adapted facilities throughout.

The Atica archive

Our very first season took Atica to the Basque Country, straddling France and Spain, a land of contrasts where the Pyrenees meet the Atlantic Ocean. To extend this journey, we created the Atica Guide, a personal notebook of our favorite addresses: friends, restaurants, artisans, winemakers, artists and hidden nuggets. A living archive, it preserves the memory of each season and invites us to rediscover our inspirations beyond the culinary experience.

For its second season, Atica set out to explore the beautiful island of Corsica. This choice was inspired by the 300th anniversary of Pascal Paoli, celebrated in 2025. Paoli was a leader in Corsica's quest for independence from the Republic of Genoa in 1755. He also created the Corsican Constitution, a precursor to global democracy.

For its third season, Atica takes its guests on a journey through the culinary wonders of Quebec and its four seasons, from the briny flavors of the St. Lawrence River to the enveloping sweetness of maple. This culinary odyssey explores both subsistence cuisine and the richness of Indigenous traditions: a sensory experience where every dish tells a story.