Ibrik began with Ecaterina — a tax lawyer from Bucharest who arrived in Paris at six, then quit law to cook the food she'd missed. Ibrik Café opened in 2018; Ibrik Kitchen, in the heart of the Sentier, followed in 2019.
Her recipes travel from the Carpathians to the Aegean — sarmale, mititei and cevapcici, souvlaki, halloumi, papanași — cooked by award-winning chefs with one quiet idea: the Balkans are home to everyone.
— Cathy, fondatrice
Two offers for our Sentier neighbours, to eat Balkan without blowing the budget. Monday to Saturday, 12:00 — 15:30.
Work in the neighbourhood? Tell us when you arrive and take 10% off your lunch, any day of the week.
Neighbours, sit down at 13:30, when the room breathes and the kitchen has time. That is 20% off your lunch.
“The sarmale is a love letter written in cabbage and smoke. We did not stop eating.”
“An act of memory. Ibrik makes a Bucharest grandmother's table feel inevitable, even necessary.”
“A papanași so tender it briefly cured a hangover and a heartbreak in the same bite.”
There is a Romanian word — petrecere — that means a party, a feast, and the act of "passing time" all at once. We were built for it.
Whether it's twelve around the long table or sixty taking the whole room, we cook the way our families cook for theirs: too much, all at once, and so good that nobody quite leaves on time.
Everyone is welcome — people often assume the room is full when it isn't. Just ask, we'll find you a table.
Rest your hand on the crystal ball. Somewhere, somebody's bunică has already put a pot on the fire for you.
Touch the ball… your delicious destiny awaits.
Our chef Cathy welcomes McFly & Carlito and Cyprien into the Ibrik kitchen and walks them through the gestures — sarmale, mămăligă, papanași. An hour of Romanian petrecere, the way it happens at home.
Address, opening hours, bookings, lunch offers and what to order — the things people ask us most.
Ibrik Kitchen is at 9 rue de Mulhouse, 75002 Paris, in the Sentier district. It is a two-minute walk from Sentier metro station (line 3) and five minutes from Bonne Nouvelle (lines 8 and 9) and Réaumur — Sébastopol (lines 3 and 4). Phone: +33 1 70 69 42 50.
Ibrik Kitchen is open Monday to Saturday: lunch from 12:00 to 15:30, dinner from 19:00 to 00:30. The restaurant is closed on Sundays.
Ibrik Kitchen serves Balkan food — Romanian, Greek, Serbian and Turkish — cooked with French bistronomy technique. The signature dishes are sarmale (cabbage leaves stuffed with Angus beef), mititei grilled over embers, chicken souvlaki, lamb shoulder marinated and cooked for seven hours, and papanași for dessert.
Booking is recommended, especially for dinner and on Saturdays. You can book online through Zenchef, by phone on +33 1 70 69 42 50, or by email at bună@ibrik.fr. The room often looks full when it is not — call us, there is nearly always a table left.
Yes, two lunch offers, Monday to Saturday, for people who work in the Sentier neighbourhood. Office neighbours get 10% off their lunch, and 20% off by sitting down at the second sitting, from 13:30. The two offers do not combine: it is either 10% or 20%. The mezze + main set lunch is €25, so €20 at the second sitting.
Yes, at every service. Mezze: barbecue-smoked aubergine caviar, feta roasted with honey and hazelnuts, courgette fritter with feta, fennel risoni. Mains: pepper stuffed with pilaf rice, BLKN Avo' Toast, and souvlaki in a vegetarian version with feta. Vegetarian dishes are marked with a V on the menu.
At lunch, set menus run from €25 (mezze + main, or main + dessert) to €33 (mezze + main + dessert). At dinner, à la carte: mezze €11 to €17, mains €14 to €33, desserts €11 to €14. Expect €40 to €55 per person, before drinks.
Yes. The big table — masa mare — seats 12 to 24 guests from €58 per person, served family-style across three courses. The whole restaurant can be hired for up to 60 people from €4,200. Ibrik also caters christenings and weddings. Write to bureau@ibrik.fr or call +33 1 70 69 42 50.
Ecaterina, known to everyone as Cathy. Born in Bucharest, in Paris since she was six, a former doctor of tax law who left it all to cook what she missed. She opened Ibrik Café in 2018, then Ibrik Kitchen in the Sentier in 2019. The kitchen is run by a brigade of award-winning chefs.
Three dishes for two, shared. Start with the smoked aubergine caviar and the roasted feta, move on to the sarmale or the mititei straight off the embers, and finish with the pistachio cake — the house best-seller — and an IBRIK coffee brewed Balkan-style, which takes 5 to 10 minutes.
| Sunday · duminică | Closed |
| Monday — Saturday · Lunch · prânz | 12:00 — 15:30 |
| Monday — Saturday · Dinner · cină | 19:00 — 00:30 |
