ONYX — The address that has all of Paris talking

There are restaurants where you dine.
And then there is Onyx, where you experience a scene.

As soon as you walk in, something happens: the noise of the city fades away, eyes settle, and the atmosphere settles in like a rare perfume. Onyx doesn't try to be "trendy"—it's one of those places that doesn't need to explain why it exists. Everything is already there: the attention to detail, the perfect staging, an elegance that is never ostentatious... but commands respect.

An atmosphere that understands luxury

At Onyx, luxury is not a pose.
It is a mastery.

The lighting is designed to flatter without deceiving. The music accompanies without overwhelming. The decor does not overwhelm: it envelops. You immediately feel like you are "in the right place," where you can celebrate, seduce, discuss, take your time—and above all, remember.

It's the kind of address that transforms a dinner into a ritual: a first date becomes a milestone, a birthday becomes a signature moment, a dinner with friends takes on the air of a grand soirée.

A kitchen that plays in the big leagues

What strikes you is the feeling of precision.
Onyx doesn't do "too much." Onyx does just right.

And above all: Onyx has those dishes that instantly become favorites, the ones you recommend without hesitation, the ones you come back for because they're a given.

The appetizer that everyone agrees on: gravlax salmon

Onyx's gravlax salmon is exactly what you want from the very first bite: a silky texture, a distinct freshness, and a balance that borders on perfection. It's not just a "nice" starter, it's a signature starter that makes you realize immediately that you're in a place that knows what it's doing.

This is the kind of dish that sets the tone: elegant, precise, masterful. You're not here to "eat something." You're here to enjoy yourself.

The dish that deserves its status: beef tenderloin

And then comes the beef tenderloin.
Not "a beef tenderloin." The beef tenderloin.

Incredible is the right word, because there is a rare generosity in the cooking, an almost indecent tenderness, and that reassuring power of taste that naturally slows you down. You stop talking. You concentrate.

This is the dish that makes a dinner date a sure thing: Onyx knows how to do things at the highest level, without frills or artifice—just the product, the cooking, the mastery.

The finale that finishes you off: the signature Paris-Brest

And just when you think the evening couldn't get any better, Onyx pulls out its ultimate weapon: the signature Paris-Brest.

This one isn't "a dessert." It's a conclusion. A signature. A full stop written with a fountain pen.

Indulgent, elegant, calibrated to the millimeter: it has that rare ability to be decadent without being heavy, generous without being cloying. You understand why it's called "signature": because you don't just want a bite... you want the whole memory.

Service: a class that cannot be faked

A great restaurant is not just about what's on the plate.
It's the whole experience.

And in this regard, Onyx is formidable. The service is attentive, smooth, and elegant: neither distant nor overly familiar. You can sense a team that knows the tempo, that knows how to anticipate, that ensures everything runs smoothly with an air of simplicity... which, in reality, is the hallmark of truly professional establishments.

You don't need to ask: we'll accompany you.
You don't need to rush: we'll give you space.
You don't need to explain: we understand.

Why Onyx makes such an impression

Because it ticks all the right boxes, the ones that create "reflex" addresses:

You feel comfortable there from the very first minute.
The food is really good (not just "good")
You feel important without being told
And above all: you want to come back before you've even left.

Onyx is the restaurant we recommend with a slightly proud smile. The one we keep on our list "for evenings when we want to be sure." The one you take someone to when you want to avoid any risk—because the evening is already a success.