Anahi

Name: Anahi
Telephone: +33 1 83 81 38 00

Black Angus and wagyu from three countries, Kobe from Japan, on an Argentine menu in a former Marais butcher's shop.

OpenNot yet visited · facts from 10 sourcesNo paid rankings

By Inès Vacher · Steakpedia editorial voice · Who writes

How to book

Book on SevenRooms ↗Call Map ↗

Booking link from the restaurant’s own website, checked Nov. 1, 2026.

Why go

Anahi's menu starts with the animal and how long it ate. Each origin carries its feeding days: Kobe beef 900 days on cereals, Australian Black Angus 270 days on grain, American wagyu 500. The room is a former butcher's and charcuterie shop on rue Volta, an Argentine restaurant since the late 1980s according to Gault&Millau, revived by meat importer Riccardo Giraudi in 2017. Since 2021 the menu has been signed by Mauro Colagreco, the Argentine-born chef of Mirazur in Menton, and it is built around the asado. World's 101 Best Steak Restaurants placed Anahi No. 35 in 2024, No. 34 in 2025 and No. 56 in 2026; Gault&Millau 2026 gives it 13/20.

What to order

Cœur d'entrecôte (rib-eye heart), 300 g / 11 oz
Tapa de bife ancho (rib cap, fondant d'entrecôte), 200 g / 7 oz
Picanha, Black Angus, 200 g / 7 oz

BreedBlack Angus, Wagyu, Kobe beef

Not published: aging, fire, grade, price, year opened.

01What to order

Cœur d'entrecôte (rib-eye heart), 300 g / 11 oz€74 in Black Angus or €125 in wagyu on the October 2026 dinner menu.
Tapa de bife ancho (rib cap, fondant d'entrecôte), 200 g / 7 ozThe cap of the rib-eye, €52 in Black Angus or €85 in wagyu.
Picanha, Black Angus, 200 g / 7 oz€39; the rump cap, the cut Gault&Millau singled out in its 2026 review.
Entraña (hampe, skirt), wagyu, 200 g / 7 oz€56, the wagyu skirt steak.
Tomahawk, Black Angus, about 1.4 kg / 3.1 lb€225 for two or three people.
Jamón de buey de Kobe, 40 g€44: cured Kobe beef, from the sharing section of the menu.

02The beef

The menu lists five origins with their feeding. France: grain-fed. Japan: Kobe beef, fed on cereals for 900 days. Australia: Black Angus on grain for 270 days, wagyu on cereals for 350 days. United States: Black Angus on grain for 120 days, wagyu on cereals for 500 days. Spain: acorn-fed; the Spanish item on the menu is Pata Negra Iberian ham. Every steak comes with the house sauces (Luis's chimichurri, an onion and ponzu sauce, a summer criolla, a hot sauce), mashed potato and a green salad with Malbec and chipotle vinaigrette. No source states whether, or for how long, the beef is aged. The number: 900 days.

03The fire

The 2021 relaunch, per Le Bonbon, built the menu around the asado, which it described as cooking over embers. A 2026 guide on En Primeur Club instead speaks of a high-temperature broiler. The restaurant's own site does not name the fuel or the grill, so Steakpedia leaves it open.

04The story

Gault&Millau dates the Argentine restaurant to the late 1980s, opened by Carmina Lebrero and her sister in a former butcher's and charcuterie shop; the tiled ceiling carries a fresco. The house says the place then became a fixture of Paris nights and that Riccardo Giraudi, the meat importer behind Beefbar, revived it in 2017. After closing during the lockdown, Anahi reopened on Nov. 17, 2021, with a menu by Mauro Colagreco. Thierry Paludetto runs the kitchen day to day, according to En Primeur Club. The menu is printed for Paris and Monte-Carlo.

05The practical

49 rue Volta, 75003 (metro Arts et Métiers or Temple). Dinner only: Wednesday, Thursday and Sunday 19:00 to 23:00, Friday and Saturday 19:00 to 23:30; closed Monday and Tuesday. Bookings online through SevenRooms or by phone, +33 1 83 81 38 00. There is no set menu; on the October 2026 card, sharing plates start at €16.

Address: 49 Rue Volta, 75003 Paris
Phone: +33 1 83 81 38 00
Website: anahi-paris.com
Directions: Google Maps ↗

Where does Anahi's beef come from?

Its menu names France, Japan (Kobe), Australia (Black Angus and wagyu), the United States (Black Angus and wagyu) and Spain, with feeding days for each, from 120 to 900.