Steakhouses›Steakhouses in Paris›Unico
Argentine parrilla · Faidherbe (11e) · Paris
Unico
Argentine charcoal, Pampas beef and 250 g / 9 oz cuts, behind a butcher's shopfront in the 11th that still reads 'Triperies, volailles'.
OpenNot yet visited · facts from 7 sourcesNo paid rankings
By Silas Brand · Steakpedia editorial voice · Who writes
Why go
Argentine charcoal under Argentine beef. The menu heads its meats 'grillées au charbon de bois argentin', and lesrestos describes a grill forged in Argentina. Time Out, in 2019, said the beef is imported from the Pampas; the house says everything on the plate comes from Argentina except the vegetables, bought at the Aligre market, and the bread. The room is a former butcher's shop. The shopfront was kept as it was, so the sign outside still says 'Triperies, volailles', and the interior is 1970s. Recipes are by the Argentine chef Atahual Flores. Time Out's June 2026 list for meat lovers points to the lomo. A second Unico is on rue Amélie, in the 7th.
What to order
Bife de lomo Unico (filet, tenderloin), 250 g / 9 oz
Ojo de bife (entrecôte, rib-eye), 250 g / 9 oz
Bife de chorizo (faux-filet, sirloin), 250 g / 9 oz
Not published: aging, breed, grade.
01What to order
- Bife de lomo Unico (filet, tenderloin), 250 g / 9 oz€40 on the house menu; the house says order it 'à point, comme là-bas', medium, the Argentine way, with chimichurri.
- Ojo de bife (entrecôte, rib-eye), 250 g / 9 oz€38.
- Bife de chorizo (faux-filet, sirloin), 250 g / 9 oz€38.
- Entraña (hampe, skirt) or vacío (bavette, flank), 250 g / 9 oz€30 each, the thin cuts. High heat, fast.
- Tapa de cuadril (picanha), 600 g / 21 oz for two€65, the rump cap with its fat on.
- Tablita degustación for three€133: rump heart, bavette, entrecôte and filet, 250 g / 9 oz each.
- Caracú a la parrillaBone marrow cooked over charcoal, with celery salad, €13.
02The beef
Argentine beef: 'importée de la Pampa', in Time Out's 2019 review and lesrestos. The cuts keep their Argentine names, glossed in French on the menu: bife de lomo (filet), ojo de bife (entrecôte), bife de chorizo (faux-filet), corazón de cuadril (rump heart), entraña (hampe), vacío (bavette), tapa de cuadril (picanha). Each comes at 250 g / 9 oz, from €30 to €40; the picanha is 600 g / 21 oz for two. No source gives the breed, the feeding or any aging. Time Out's 2026 list says each plate comes with chimichurri, white aioli and salsa criolla, skin-on potatoes, Aligre vegetables from the plancha and mesclun.
03The fire
Charcoal from Argentina, on an Argentine-forged grill, per lesrestos. The house menu says 'charbon de bois argentin'; its home page speaks of meats grilled 'au feu de bois' and of 'un barbecue'. The marrow bone goes on the coals too. Vegetables go on the plancha. Order the lomo à point.
04The story
The house says Unico began in 2004 as an idea between two friends; lesrestos dates the opening to October 2006. Time Out names the owners as the Argentine architect Marcelo Joulia and the photographer Enrique Zanoni, who kept the 1970s look of the butcher's shop that occupied the premises, with orange tiles and the shop's own orange lamps; lesrestos adds Charles Eames aluminum chairs and a Norman Foster table. The octopus on the menu is signed by Frédéric Lorinier of Virtus. Paris Zigzag, in April 2026, still listed both addresses, Paul Bert and Amélie.
05The practical
15 rue Paul Bert, 75011; metro Faidherbe-Chaligny (line 8) or Charonne. Tuesday to Thursday 12:00 to 14:00 and 19:30 to 22:00; Friday and Saturday 12:00 to 14:00 and 19:30 to 22:30; closed Sunday and Monday. Phone 01 43 67 68 08, unico@resto-unico.com. The house recommends booking online, especially at weekends. The menu on the website carries no date, so prices may have moved. The second address is 10 rue Amélie, 75007.
- Address
- 15 Rue Paul Bert, 75011 Paris
- Phone
- +33 1 43 67 68 08
- Website
- resto-unico.com
- Directions
- Google Maps ↗
Where does the beef at Unico come from?
Argentina. Time Out and lesrestos say it is imported from the Pampas, and the house says everything on the plate is Argentine except vegetables and bread.
How is the meat cooked at Unico?
Over Argentine charcoal, on a grill forged in Argentina, per lesrestos and the house menu.
How much is a steak at Unico?
On the house menu, 250 g / 9 oz cuts cost €30 (entraña, vacío, corazón de cuadril) to €40 (bife de lomo).
Is Unico open on Sunday?
No. It opens Tuesday to Saturday and is closed Sunday and Monday.
06In Paris’s selections
07Sources
timeout.fr · pariszigzag.fr · timeout.fr · resto-unico.com · resto-unico.com · lesrestos.com · timeout.fr
Last verified Oct. 29, 2026.
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