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BY ANTONIO GALLONI | SEPTEMBER 18, 2026

The Food:

The Wines:

Located in the chic Cheval Blanc Hotel, Langosteria is a beacon for fine Italian food and wine in the heart of the City of Lights. 

I know what you are thinking. Italian food? In Paris? Has he lost his mind? No. As much as I love dining in the French capital, I must be honest. After a few days, I need a break from rich Parisian cuisine. That’s when we head to Langosteria for delicious crudo, bold pastas and impeccably prepared fish.

Langosteria’s Fish and Shellfish Carousel is an ideal starter.

Enrico Buonocore founded Langosteria in 2007 with a small restaurant in Milan that quickly became one of the city’s hot spots. The focus was on pristine fish and seafood, all presented in a fun, lively atmosphere. Buonocore remains at the helm, now flanked by the Ruffini family, whose other interests include Moncler. In recent years, Langosteria has expanded globally with a series of high-profile openings that have brought the culture of Italian food and wine to many cities around the world.

Red Tuna Carpaccio with Eggplants; Candied Tomato, Basil is a signature dish.

Langosteria Paris is located on the 7^th Floor of the Cheval Blanc Hotel, a property the Arnault family spent five years remodeling into one of the crown jewels of their empire. Guests are whisked up a private elevator from the lobby to a space that is also home to Le Tout-Paris, the hotel’s upscale brasserie. Langosteria features a large bar area with stunning views of the Seine. The eye is naturally drawn to the Eiffel tower and its colorful display of lights throughout the evening. Guests can sit in the bar area or in the more central part of the dining room. Counter seating is perfect for a quick meal or for guests who prefer a less formal vibe. A few outdoor tables are available when weather permits.

Borgo del Tiglio’s 2019 Studio di Bianco, enjoyed at the counter, in the middle of the action on a busy night.

The vibe is always buzzing at Langosteria. Buonocore and his team fundamentally understand something diners want today. Eating out is no longer just about food and service. Diners also want to have fun. And dinner at Langosteria is undeniably fun. Whimsical décor, bright colors and waiters who explain the menu in detail add to a very pleasant vibe. It’s no surprise Langosteria is always packed. Prices are in line with current standards at this level.

Sicilian Gamberi Rossi with Fava Beans; Pecorino.

The Fish and Shellfish Carousel is ideal starter, five pristine morsels of raw fish that will give first-time diners a fine introduction to the Langosteria kitchen as interpreted by Executive Chef Michele Biassoni and his team. Tiepido di Mare is a refined take on the classic warm seafood salad, in this case composed of langoustine, gambero rosso, octopus and cuttlefish. It’s a superb light starter. Gamberi Rossi, pristine raw shrimp served with vibrant fava beans and Pecorino, is another of the more refreshing appetizers. 

​Gnocchi with Clams and Langoustines; Ligurian pesto and basil.

Red Tuna Carpaccio, a signature dish, ventures into the realm of bolder, lustier starters. Eggplant, candied tomato and basil are the perfect foils for cool, pristine raw tuna. This always lives up to its reputation. Galician Octopus alla Diavola, served with ‘Nduja sausage and spring onions, is another richly flavored starter. 

​Linguine with Brittany Blue Lobster is another signature dish.

Langosteria’s wine list is comprehensive. Naturally, the focus is on Italy. Guests will find everything from well-known wines to smaller, more artisan estates. This is the sort of list that is beautifully presented but also printed a few times a year, which means that at some points in the year many wines are out of stock. There’s a clear opportunity to be more contemporary with this presentation. Moreover, the list feels a bit corporate. I am sure some of that is a necessity for an operation of this scale, but that does not mean it has to be obvious to the guest. Here, too, there is an opportunity to be more elegant. Guests can also order from the master Cheval Blanc Hotel list, which is what I often do and what I recommend. There’s just so much more breadth. 

​Cheval Blanc’s Master wine list is full of gems, such as Cotat’s 2015 Sancerre Les Monts Damnés.

Langosteria excels with pasta. Gnocchi with clams and langoustines, finished with Pesto, is a fun variation of this Ligurian classic. Gnocchetti with vongole and cuttlefish is a lighter dish, but deep in flavor and loaded with briny sea character. Linguine with Brittany Blue Lobster is another signature dish, enough for a full meal for all but the hungriest of diners. I might prefer a little less tomato, but it’s really hard to go wrong when the lobster is this delicious and the pasta is so perfectly cooked. 

Royal Langoustines, Charcoal Grilled; Radicchio di Treviso.

The crudos and pastas are so delicious that we have rarely ventured into Mains section of the menu. I can’t resist the grilled Royal Langoustines. Perfectly cooked and served with Raddichio di Treviso, this is a stellar dish. We make sure to have a side of grilled vegetables to go with all the fish.  

Antoine Jobard’s 2020 Meursault is a very fine village wine. Aromatic and light on its feet, it expresses the style of the village and vintage, offering lovely accessibility and raciness to match. Citrus peel, white flowers, slate and a kiss of French oak linger. The 2019 Studio di Bianco from Borgo del Tiglio is superb. It’s also a terrific wine to pair with some of the richer dishes on the menu. The Manferrari family’s flagship blend of Friulano, Sauvignon and Riesling Renano is one of Italy’s greatest whites. But it’s also quite a powerhouse. Whereas I prefer to drink most whites at cellar temperature or slightly above, this is a wine where that temperature starts to accentuate alcohol. The interplay of aromatic grapes with Friulano is compelling, though, especially when served on the slightly cooler side, as we choose on this night. I am delighted to find François Cotat’s 2015 Sancerre Les Monts Damnés on the master Cheval Blanc Hotel list. At ten years of age, the 2015 is just starting to drink well. Time has mellowed some of the contours, allowing a complex matrix of Sauvignon aromas, flavors and textures to emerge effortlessly. This really shines with a bit of time in the decanter. G. L’Héraud’s 1976 Très Vieux Pineault is a very pleasant surprise. I don’t drink Pineault de Charentes all that often, but I admire these wines for their timeless, elegant beauty. Softly floral and herbal in the glass, with lovely understated depth, the 1976 is a total delight. I could happily drink this all night long.

The Stracciatella to Share.

The dessert menu is exceptional. Stracciatella to Share, prepared tableside, will take some discipline to actually share, as it’s absolutely delicious. Frutta Gelato, an eye-catching composition of fruits filled with their respective ice creams, is an ideal lighter dessert. The selection of dessert wines is mind-boggling, starting with a terrific selection from Italy and other regions. It’s all here, from various versions of Moscato to Marsala, Ratafia, Pineau de Charentes and Vintage Port. A dazzling selection of recent and older vintages from Château d’Yquem rounds things out with flair. 

Frutta Gelato.

Readers spending time in Paris will want to take note of Langosteria when the mood strikes for something different. Food, wine and service are all top-notch, befitting of Cheval Blanc’s position as a temple of hospitality and gastronomy. Langosteria is open seven days a week, which is helpful in a city in which so many smaller restaurants are closed some days of the week, including weekends. Reservations are a must. 

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