Under the sign of the Inca sun, Manko Paris reinvents the art of dining and escaping in 2026

Some Parisian addresses transcend the notion of a restaurant. Manko Paris is the most striking example. Nestled at 15 avenue Montaigne, in the basement of the Théâtre des Champs-Élysées, this reinvented venue combines spectacular decor, exceptional Nikkei cuisine and service designed to sublimate every moment. Yet what makes the truly unique experience is the absolute coherence between these three dimensions.

A breathtaking new setting

To walk down the steps of the Manko Paris restaurant is to enter an immersive theater. The metamorphosis of the space was entrusted to Bureau Lacroix, whose precise eye and mastery of noble materials produced a spectacular result. Parisian elegance flirts with Andean warmth in a rare balance.

Deep blue and precious gold seats, reflections of brass, textured walls, masterful lighting effects: every detail contributes to an enveloping atmosphere. In this way, the space ceases to be a mere decor and becomes a universe that tells the mystical, modern and vibrant story of Peru. Japanese inspirations are expressed in openwork screens and subdued lighting with an almost jewel-like precision.

Behind the new ceviche bar, precious mosaics irradiate the room with warm, golden light. And the interplay of mirrors and silky materials creates an almost theatrical intimacy in every corner of the room. Over an area of almost 1,000 m², each element bears the mark of an expert, patient gesture.

The Ceviche Bar, a veritable altar of local produce

At the center of the room is the Ceviche Bar, the embodiment of Manko’s gastronomic renaissance. A veritable open stage, it showcases the most refined variations of tiraditos, Nikkei crudos and signature cebiches. As a result, the culinary gesture becomes a spectacle.

Each preparation is carried out right before the eyes of the guests: the clean cut of the fish, the precision of the marinade, the fragrance of the citrus fruits and the intensity of the leche de tigre. The delicate power of ají amarillo, on the other hand, is only revealed when tasted. This is where Nikkei cuisine really comes into its own.

“My cuisine is a tribute to precision, color and emotion.” – Melio Oriundo Chavez

Chef Melio Oriundo Chavez runs the kitchens with a singular vision: to bring continents into dialogue without betraying their identities. Every plate at Manko Paris restaurant surprises, moves and upsets in the best sense of the word.

A map that teleports to faraway lands

Nikkei cuisine, born of the encounter between Japanese heritage and Peruvian generosity, is expressed here in all its richness. Nigiri Wagyu with anticuchera sauce and ají schuler(€19), Nigiri Manko with red tuna and Imperial de Sologne caviar(€23), and Nigiri Tuna with lemon caviar and cancha corn(€15).

Cebiches and crudos tell another side of the story. Cebiche Bachiche combines scallops, lean meats and tiger leche with parmesan(€29), while Cebiche Nikkei marries red tuna, daikon and white sesame(€28). The Tiradito Chifa with red tuna, marinated kumquat and maracuya tiger leche(€26) is even more poetic.

• El Barco de Manko: exceptional selection by the chef – lean, red tuna, salmon, octopus, scallops and nigiri – €95
• Pulpo Parrillero: grilled octopus, potato cream, anticuchera sauce, chimichurri – €31
• Picanha Black Angus: honey soy sauce, Brussels sprouts, criollo pepper sauce, pumpkin cream – €58
• Pato Andino: duck breast, wok-fried quinoa, edamame, acebichado sauce – €43
• Charolais beef rib 1.2 kg: chimichurri, potatoes, aioli – €180

The Parrilla section – the ancestral South American art of fire-cooking – brings together the most generous items on the menu. Grilled Batayaki lean with miso potato cream(€40) or Amazonico prawns with pumpkin purée and puffed quinoa(€40) illustrate the full aromatic power of fire cooking.

Desserts: a finale to match

The Dulces conclude the meal with as much care as the rest. The Tres Leches Manko, a soft spiced cookie with vanilla ganache and candied kumquat(€17), pays tribute to the emblematic Peruvian dessert. On the other hand, the crunchy Cachanga with yuzu sorbet and red fruit espuma(€21) is surprisingly bold.

The house sorbets – yuzu, chicha morada and maracuya – offer a fresh, light interlude(€16). And the Chocolat Intense, with its coffee ice cream, red fruit confit and dulce de leche(€18), will satisfy fans of contrasting textures. Yet it’s the Tonka Tropical with its passion sorbet that often remains the preferred choice of regulars.

The bar, Pisco and nights at the Manko Paris restaurant

Completely redesigned, the bar radiates under a splendid golden sun in homage to the Inca people. The cocktail menu magnifies Pisco, citrus fruits, spices and South American spirits with remarkable precision. From tangy Pisco Sour to spicy mezcal and tequila creations, each glass extends the table’s journey.

The Manko Loko is still fondly remembered for its cult Thursday evenings, with a line-up of cutting-edge DJs, live musicians, percussion, saxophones and improvisations that turned dinner into a cosmopolitan celebration. As a result, regulars are eagerly awaiting the return of this weekly rendezvous in the coming months. Stay tuned.

For an unforgettable evening in the Golden Triangle, the Manko Paris restaurant is the most complete address of the moment. Open Monday to Saturday from 7pm, reservations are essential on 01 82 28 00 15 – and recommended well in advance, as the place is always packed.