Steakhouses›Steakhouses in Paris›Biondi
Argentine parrilla · Oberkampf (11e) · Paris
Biondi
Charcoal as in Buenos Aires, Angus and Holstein over the embers, and a côte de bœuf aged eight weeks, near the Cirque d'Hiver.
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By Silas Brand · Steakpedia editorial voice · Who writes
Why go
Charcoal first. The house says its grill burns the same charcoal as in Buenos Aires. Fernando de Tomaso, an Argentine cook, opened Biondi on rue Amelot after La Pulpería, and the menu keeps a whole section for meat over the embers. Angus for the classic cuts. Holstein for the big ones. Three côtes de bœuf aged four, five and eight weeks, all for sharing. The rest of the card runs to empanadas, octopus from the embers and French bistro technique. Lunch is a set menu that changes constantly. Time Out's June 2026 guide gave it 4 out of 5 and warned that evening prices climb.
What to order
Churrasco de las Pampas (Angus entrecôte, rib-eye)
Bife de lomo (Angus filet)
Hampe (skirt), Angus
Not published: grade, year opened.
01What to order
- Churrasco de las Pampas (Angus entrecôte, rib-eye)€39 on the online menu; the house entrecôte, cooked over charcoal.
- Bife de lomo (Angus filet)€45, the tenderloin.
- Hampe (skirt), Angus€32, the lowest-priced cut from the embers.
- Faux-filet (sirloin), Angus€36.
- Côte de bœuf from Galicia, aged 8 weeks€155, to share; a Holstein côte aged 4 weeks is €125, a "Kød" côte aged 5 weeks €135.
- Double entrecôte, Holstein€75, to share.
- Empanadas de carne€20, with tomato water, before the grill.
02The beef
The menu names breed or origin on every cut from the embers. Angus for the skirt, the sirloin, the entrecôte and the filet. Holstein for the double entrecôte and a côte aged four weeks. A côte the menu labels "Kød," aged five weeks. A côte from Galicia, aged eight weeks. A matured Holstein beef ham opens the starters at €18. In 2017 Yonder named the supplier as butcher Michel Brunon at the Marché d'Aligre; the current menu names no butcher and no farm for the Angus.
03The fire
A charcoal grill. The house writes that it is fed with the same charcoal as in Buenos Aires. Yonder, in 2017, described a charcoal grill worked in the asado style. In January 2016 ParisBouge saw a Japanese cook at the grill, its flames and embers fed by wood.
04The story
Biondi opened at 118 rue Amelot at the start of 2016, according to Yonder; ParisBouge reviewed it on Jan. 15, 2016. It was Fernando de Tomaso's second Paris address after La Pulpería on rue Richard Lenoir. Yonder lists Alain Passard, Jean-François Piège and Christophe Pelé among the chefs he cooked with. The name is that of a famous Argentine clown, a nod to the Cirque d'Hiver around the corner.
05The practical
118 rue Amelot, 75011, by the Cirque d'Hiver. Lunch 12:00 to 14:30, dinner 19:00 to 23:00. The lunch set menu (two starters, two mains, one dessert to choose from) is €23.50 Monday to Friday; the same page gives €27.50 on Saturday. Book through Zenchef on the website or call 01 47 00 90 18. Order the Galician côte.
- Address
- 118 Rue Amelot, 75011 Paris
- Phone
- +33 1 47 00 90 18
- Website
- biondi-restaurant.fr
- Directions
- Google Maps ↗
Does Biondi cook over charcoal?
Yes. The restaurant says its grill uses the same charcoal as in Buenos Aires.
How much is a steak at Biondi Paris?
On the online menu, cuts from the embers run from €32 (Angus skirt) to €155 (Galician côte de bœuf aged 8 weeks, to share).
Who is the chef at Biondi?
Biondi is the restaurant of Argentine cook Fernando de Tomaso, who opened it after La Pulpería.
Does Biondi have a lunch menu?
Yes: €23.50 Monday to Friday, with two starters, two mains and one dessert to choose from.
06In Paris’s selections
07Sources
timeout.fr · sortiraparis.com · parisbouge.com · biondi-restaurant.fr · biondi-restaurant.fr · yonder.fr · parisbouge.com
Last verified Oct. 29, 2026.
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