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Mandoobar
Korean
A small Korean counter restaurant in the 8th built almost entirely around dumplings and tartares, where you sit close enough to the central prep counter to watch the chef fold, slice, and season his way through a short, focused menu. The mandu are the anchor, but Korean herbs do quiet work across the dishes, lending a fragrance that feels personal rather than decorative. Michelin Bib Gourmand, and you'll want a reservation.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Bib Gourmand
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Mandu
“Diners look on as chef Kim Kwang-Loc, as nimble-fingered as he is precise, prepares the famous mandu (Korean dumplings) and tuna, mackerel, sea bream and beef tartares which form the core of his pared-back menu.”
Michelin Guide -
Beef tartare
“Diners look on as chef Kim Kwang-Loc, as nimble-fingered as he is precise, prepares the famous mandu (Korean dumplings) and tuna, mackerel, sea bream and beef tartares which form the core of his pared-back menu.”
Michelin Guide
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