Bienvenue to one of the hottest new spots on the hill. Gorgeous design meets tapas for the perfect chill setting in Paris.
HIRU Paris Montmartre arrived in the Paris scene gorgeous, impeccable talented, and welcoming. Hitting all the marks with its stunning interior design, fantastic food and drinks, and top-notch customer service, this cosmopolitan 18th arrondissement restaurant rests at the foot of the Butte Montmartre. HIRU specializes in tapas cuisine, seasonal and raw.

The owners, Alexandre Lacroix and Antoine Micouin come out to welcome you as you settle into this Montmartre eatery oozing with charm. Says Lacroix, "We value the customer experience and want it to be just as good for everyone." Fans claim HIRU has the best croquettes in town, while the wine list will please even the most demanding oenophile. On a nice day, grab a seat outside on the terrace. The space is bathed in gorgeous light as the sun sets, making the ambiance, food, and drink even more exquisite. Locals have descended upon HIRU with gusto, many remarking that this restaurant filled a much-needed void on the hill.

HIRU is a nod to the founders' three core principles and personal experiences, combining the name into a singular representation. In the Basque language, where Antoine was raised, HIRU means "three." Alexandre lived in Japan as a child, and HIRU also means "lunch, the state where there is sun" in Japanese. And lastly, it is a name that refers to personal adventures. Antoine and Alexandre have had three experiences in common: Studying at the University of Paris Dauphine, working in the bank industry in New York, and now, the restaurant as the third common experience.

In September 2019, Antoine started a three-month accelerated training at Ecole Ducasse with an internship at Ducasse sur Seine. He then trained in wine and spirits (WSET2). Alexandre worked a 9-month kitchen training with two internships at the Mandarin Oriental and Hotel Particulier Montmartre.

Micouin and Lacroix spotted the restaurant space in February 2020, a month before the first COVID virus confinement. They took advantage of the two-month lockdown to lay out the concept of the place, design, and imagine the space. They broke everything down to create the place they wanted, favoring raw materials such as wood and stainless steel.

“The cuisine is predominantly Mediterranean, even if we leave ourselves free to bring in elements of Japanese cuisine at times.”

With the help of Alexandre's brother, designer Pierre Lacroix envisioned an interior with eighties influences. "We wanted to imagine the restaurant as a living space with a dining room and a large bar so that the space could become a cocktail bar after dinner service," explains Alexandre. "We knew the restaurant had great sun exposure because the street is perfectly exposed. We were lucky to be able to install a large wooden deck in front of the restaurant."

As you sip on your gorgeous cocktail or imbibe on a glass of wine, take note of the curated list. During the second virus lockdown, Antoine and Alexandre remained vigilant. They carefully visited winemakers in Bordeaux, the Loire, and Burgundy with safety and precaution in mind. While Antoine ultimately selects the wines and spirits, both founders work directly with winemakers and negotiants who they know personally.

With two cooks working alongside the owners, Lacroix says, "We are in the kitchen every day to imagine new dishes. Every week, in addition to the permanent menu, there are 2-3 suggestions of the week, both sweet and savory." With around thirty indoor seats at the bar or the table, be sure to book your online reservation well in advance. HIRU's latest menu release is scheduled for early September and will also feature an all-new brunch series.