La Villa

La Villa brings the breadth and depth of Anatolian cuisine to the 9th arrondissement, emphasizing both the visual and culinary refinement of Turkish tradition. The kitchen leans on generations-old recipes but reinterprets them with precise presentations more common to modern Parisian bistros. Cold starters span fresh celery with olive oil and orange to grape leaves filled with sour cherry. Hot starters include stuffed meatballs Antep-style, and crispy pastry rolls (paçanga) with pastrami.

Lamb features prominently, from melting pieces atop smoky aubergine purée to more vegetable-forward plates with artichokes. Regional Turkish wines—red and white—match the diverse flavors, with rakı delivered in the traditional style, diluted and served over ice. Sweets reflect further subtlety, such as slow-cooked pumpkin with tahini or house-made pudding beneath poached pears. With warm, focused service and a dedication to authenticity beyond usual clichés, La Villa presents seldom-seen Turkish fare elevated with a thoughtful, contemporary touch.

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