Welcome to Reyna!
Hermanos en comida!
From february 21 till the 25th we will be doing a specail 4 hands menu with Mexican chef Emmanuel Peña. It will be a collaboration of Filipino and Mexican flavors, special fried chicken sauces, pinoy flavors mixed with chiles and a lot of other flavor explosions! Are you ready for a Fil-Mex fiesta in your mouth?
Reyna on Tuesdays-Saturdays 7pm-11:30pm with last orders at 10:30pm
Reyna on Sundays noon till 4:30pm with last orders at 3pm
Reservations online only and no more than a month in advance
To keep updated, follow us on Instagram @reyna.paris
We look forward to seeing you soon!
Reyna started as a supper club in Chef Erica's apartment in 2017 with her business partner Cyrille Marc. Every weekend they would welcome guests who did not know each other to their dining table to eat good food, share wines and meet new people. Through Instagram and word of mouth their notoriety grew. In 2018, due to popular demand, Chef Erica started doing pop ups around Paris and to date has taken over the kitchens of the likes of Greenhouse, Le Grand Bain, Dirty Lemon, Les Foodies, Haikara, Botanero and others. She also did a successful 3 month residency at Mokoloco right after seven months of offering takeaways during the long confinement of 2020. Reyna the restaurant has been a long time coming, with a lot of blood, sweat and tears poured into it along the way. We are happy to be here, and we are ready!
Food is our love language and we believe it is meant to be shared and enjoyed together! So order the whole menu and dig in!
- Where is Chef Erica from?
- Is Chef Erica cooking at Reyna every night?
- What kind of food is served at Reyna?
- What is Filipino food?
- Can vegetarians and vegans enjoy the food at Reyna?
- Are any of your meats Halal?
- Do you use citrus in your food?
- What other ingredients are not removable?
- I have a nut allergy, can I eat at Reyna?
- More people want to join me but I cannot modify my reservation. What can I do?
- What is the chef’s menu and when it is available?
- Why do we have to place a bank imprint?
Q. Where is Chef Erica from?
Chef Erica was born and raised in the Philippines but has also lived in other parts of the world such as Australia, the UK and now France. Her food deeply reflects her roots combined with her extensive travels. Expect a lot of fun creative twists in her dishes as she pulls inspiration from her childhood memories and experiences, as well her journey.
Q. Is Chef Erica cooking at Reyna every night?
Yes, you will find her in the Reyna kitchen every night unless we have a special event that requires her presence. Don't hesitate to come say hello at the pass!
Q. What kind of food is served at Reyna?
Reyna serves Filipino and South East Asian rooted food with a French twist. DO NOT expect traditional dishes here but DO expect authentic flavors that will transport you to the Philippines and Asia!
Q. What is Filipino food?
The Philippines is the ultimate melting pot of cuisines. After being colonized by Spain for over 300 years, the Philippines was under the banner of the United States and for a short time Japan. It is also home to the oldest Chinatown in the world. The cuisine of the Philippines reflects all these influences but is also distinctly its own.
Q. Can vegetarians and vegans enjoy the food at Reyna?
We try to keep at least 2 vegans options on the menu at all times. Several of our other dishes are easily adjustable to be vegetarian, if not vegan, friendly. Ask for the options of the day!
Q. Are any of your meats Halal?
No sorry, but if you privatize Reyna, we do accept special dietary requests.
Q. Do you use citrus in your food?
Yes particularly lime and calamansi in almost every dish and sauce. We are unable to remove them as they are incorporated into the dishes and not added last minute.
Q. What other ingredients are not removable?
Citrus (lemon, lime, calamansi), soy sauce, coconut milk, bagoong (shrimp paste) and patis (fish sauce) are not in all the sauces but if highlighted on the menu are not removable as they are already part of the corresponding sauce.
Q. I have a nut allergy, can I eat at Reyna?
We make sure to list nuts used in the dish description on the menu but please don’t hesitate to specify any allergies in the comment section when you make a reservation with us.
Q. More people want to join me but I cannot modify my reservation. What can I do?
The easiest thing to do is to make a new reservation and cancel the old one. However if you can’t make a new reservation of the required size, don’t hesitate to call us (preferably just before the beginning of service 5pm-7pm) at 01 40 09 06 82. What you should absolutely NOT do is make a second reservation and assume we can seat them together.
Q. What is the chef’s menu and when it is available?
We require large groups of 7 or more to take the chef’s menu, a combination of the chef’s favorite current dishes with one special “off menu” item. Please do not hesitate to specify any allergies or dietary restrictions in the comment section of your reservation or by email at firstname.lastname@example.org.
Q. Why do we have to place a bank imprint?
We have had serious issues with no shows, people no coming without cancelling ahead of time. Some nights we've had as many as 10 no shows and considering we are a small restaurtant with only 30 seats, that's a very big deal for us. In order to continue to buy quality ingredients and produce quality food, we had to put this system in place. Thank you for your understanding.