Best Dishes at Kapara
Bread with Kubana Dips
StartersThe opening course sets the tone: vibrant, spiced, and generous. The bread arrives warm. The dips are complex—tahini smooth and nutty, Zhuhai sour and tangy, burnt tomato deep and slightly charred. Multiple reviewers noted the care in ingredient selection and the 'generosity' of the portions. This dish alone justifies a visit.
Tapuzina
DessertThe dessert brings it home with Mediterranean-Levantine flavor. The orange crème brûlée is silky and bright, the hazelnut streusel adds crunch and nuttiness, dried blood orange provides tartness, and zaatar spice adds savory earthiness. It's a perfect close—not too sweet, complex, and utterly surprising. Sasson's training shines in the precise execution.
Corn Ribs with Corn Aioli and Gorgonzola
StartersA signature vegetable dish that plays with sweetness, saltiness, and creaminess. The corn is cut into 'rib' strips and charred over flame to intensify sweetness. The corn aioli (emulsified corn essence) adds richness, and the sharp Gorgonzola provides salty contrast. The dish exemplifies Kapara's approach to vegetables—creative, technique-forward, and flavor-focused.
Deconstructed Kebab
MainsThis dish bridges Sasson's new restaurant with the beloved predecessor Balagan. Rather than a traditional wrap, the kebab is deconstructed: tender spiced lamb, warm bread, bright pickled vegetables, cooling yogurt, and fresh herbs. Diners assemble their own in each bite, maintaining agency over flavor balance. The lamb carries warming spices and depth.
Octopus Salad with Lemon and Olive Oil
SeafoodA signature dish that Kapara is celebrated for. The octopus is cooked slowly until tender (not chewy), then tossed with nothing but the finest lemon and olive oil. The simplicity speaks to confidence in ingredient quality and technique. The dish tastes at once Mediterranean and contemporary. Multiple review sources mention this as a must-try.
About Kapara
Chef Zohar Sasson's Kapara took over the space of the beloved Balagan, bringing similar energy with a refined focus. The menu blends Sephardic culinary traditions with modern technique, celebrating chickpeas, spices, and vibrant flavors. The space is warm and buzzy, with plush banquettes evoking Mediterranean nights. The restaurant has become a hotspot for post-Fashion Week celebrations and pre-dinner drinks before heading to neighboring cocktail bars.
Top 5 dishes at Kapara:
- Bread with Kubana Dips – 88% recommended(Signature)
- Tapuzina – 84% recommended(Signature)
- Corn Ribs with Corn Aioli and Gorgonzola – 85% recommended(Signature)
- Deconstructed Kebab – 87% recommended(Signature)
- Octopus Salad with Lemon and Olive Oil – 89% recommended(Signature)
Details
- Cuisine:
- Israeli
- Price Range:
- €€€
- Phone:
- +33 7 67 40 56 29
- Website:
- Visit Website
- Services:
- Dine-in, Reservations, Bar, Outdoor Seating
Hours
- Friday:
- 12:00 PM - 2:30 PM(Open Now)
- Sunday:
- 7:00 PM - 1:30 AM
- Monday:
- 12:00 PM - 2:30 PM
- Tuesday:
- 12:00 PM - 2:30 PM
- Wednesday:
- 12:00 PM - 2:30 PM
- Thursday:
- 12:00 PM - 2:30 PM
- Saturday:
- 12:00 PM - 2:30 PM
Kapara is perfect for festive evenings and Fashion Week celebrations. The warm, buzzy atmosphere makes it ideal for groups. Reserve in advance—the restaurant fills up quickly, especially Thursday–Saturday.
Ask the server about spice levels. Most dishes carry heat, but the kitchen can adjust. Don't be shy about your preferences.
The location near Palais Royal makes it perfect as a pre-cocktail stop before hitting nearby bars. The bar pours well and the staff moves the service along if you're on a timeline.
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