Gravity Bar sur Paris

17/02/2026: Florina, run by the affable Silvian Haraiala, undoubtedly deserves to be better known. Originally from southern Romania (Alexandria, not far from the Danube), the chef spent six years training in Catalonia, starting at Hostal de la Glòria in Viladrau, and continuing with, among others, the restaurant Ca l’U in Vic. Catalonia is certainly not the worst place to train, and this is evident in the homemade semi-cooked foie gras, served on a white grape and ginger compote; cinnamon is used as an infusion during cooking, for a result that would put some "Southwest" restaurants, established for (too?) long in this part of Paris not exactly known for its bistronomy—until Capsule arrived—too much to envy. The Jerusalem artichoke velouté, with its warm Iberian ham mousse and ham powder, a nod to the nearby caterer Espagne Royale, was truly perfect. The free-range chicken supreme with potato and sweet potato gratin with truffle, and a rich jus, is a delightful surprise. The chef, who cooks without fuss, is undoubtedly very attentive to the quality of the ingredients, which remains the foundation of everything. To finish on a high note, the Tatin with its thin pastry, lime mascarpone cream, caramel cream, and peanuts, accompanied by a good Brazilian coffee from Minas Gerais (Catuaí red and yellow), round and smooth. A perfect score with the Romanian wines: a Riesling from the Bogdan estate, produced, if I'm not mistaken, in the Constanța region, which transported me in my mind to Luxembourg and the Alice Hartmann estate; certainly a fine piece of work, with minimal chemical inputs. The sous-chef is Vietnamese, originally from Saigon. The service provided by Radia is charming and professional. The restaurant is named Florina in homage to the chef's mother. So, if Capsule is full one day (every day, I imagine) and you forgot to book (poor thing, have you never heard of algorithmic bistronomy?!?), you have a quality establishment close by that constitutes a very honest plan B and which may even surprise you.

17/02/2026: We had a great experience here with an excellent 5 course menu. Definitely recommend it and will try to visit again!