Hotel Restaurant


Nolinski Le Restaurant offers Philip Chronopoulos’ contemporary cuisine, radiant with texture, colour and flavours that are both fresh and unexpected in equal measure, in a decor that subtly combines the spirit of the “Seventies” with Art Deco, in a nod to the 1930s hotel facade.

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Open Monday – Saturday
Lunch 12:00pm – 2:30pm
Dinner 7:00pm – 11:30pm
Le Nolinski dinner with live music by Victorious Music every Thursday
Friday and Saturday 8:30pm – 12:30am
Tel: +33 (0)1 42 86 10 10

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The place

A place with a sense of intimacy, untouched by time. Plush corduroy bench seats, honey-coloured wood, oiled Versailles parquet flooring, yellow Sienna marble, brass and gilded lights… A perfect harmony that brings us together, as if by design. As night falls, softness pervades the air in the gentle candlelight.

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The cuisine

Philip Chronopoulos here celebrates a distinctive, cosmopolitan cuisine with Mediterranean influences, and the originality of a menu that embraces many different cultures: “The cultures of raw food, spices, the sea… for a cuisine that you will never tire of”.


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Cheeses and desserts

Olives focaccia bread and tarama 19

Homemade potato bread served with “Nolinski’s salmon rillettes” 19

Tacos with avocado and marinated tuna  23

Fried chicken with paprika and lime, ranch sauce 19

Grilled eggplant, yogurt, fresh herbs and pomegranate 17

Tomato salad, burrata and basil pesto 20

Brocoli salad, crispy rice, orange and fresh goat’s cheese 19

Tomato and feta cheese tart, green salad  18

Organic sea bass ceviche with lemon 23

“Sweet & spicy” raw tuna with lemon and green apple 23

Spaghetti with langoustines and spicy bisque, lime and basil 58

Dover sole fillets, paimpol coco beans and sour condiments  47

Caramelised cod with miso, french peas 31

Fresh herbs crispy raviolis, morels and feta 29

Roasted milk-fed veal chop, morels with savagnin and truffle mashed potatoes (for 2 people) 110

Lamb kebab with sweet spices, homemade pita bread and yogurt 29

Small brioche burgers with foie gras, barbecue sauce and French fries 29

Tarragon and mustard poultry, potato rosti 32

Black pepper-crusted beef fillet flambé with cognac, dauphine potatoes  48

Mashed potatoes 8

French fries 8

Dauphine potatoes 8

Steamed vegetables  9

Green salad with lemon 6

Selection of ripened cheese, green salad and toasted bread 19

Strawberry melba 16

Hazelnut ice cream 14

Molten chocolat cake 14

Chouquettes with vanilla ice cream, chocolate sauce14

Caramelised millefeuille with vanilla cream 16

Frosted lemon and passion fruit 14

Red berries with hibiscus syrup 18

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This dynamic, passionate chef is of Greek origin and trained at the illustrious Paul Bocuse institute before becoming a member of Joël Robuchon’s inner circle. He earned his reputation through his success in prestigious establishments before taking up the reins in the kitchens at the Palais Royal Restaurant in 2015. Two years later, he was awarded his First-Michelin-Star before gaining a second in 2022.

He is also the Nolinski’s Executive Chef, a role he took on in 2020. At the Palais Royal Restaurant in both Paris and Venice, Philip Chronopoulos is committed to delivering a superior gastronomic experience, whilst at the Nolinski, his focus is on innovation, with a menu offering international cuisine, his unique culinary identity being his hallmark. Philip Chronopoulos treats produce with respect to reveal its textures, aromas, flavours and colours.

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Each space is unique, an invitation to the heart of the Nolinski Paris.