In an intimate setting, with Bordeaux stone, patterned cushions, and colorful dishes, Okra offers a Franco-African fusion that is both generous and refined. At the helm: a group of friends, led by Antoine and his chef Patrick, determined to bring together bistronomy and African traditions. Senegal, Ivory Coast, Ethiopia, Maghreb, Congo... the influences blend on the plate with delicacy and creativity.
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A Fusion Cuisine with an African Twist
The yassa, mafé, lamb couscous infused with kinkéliba, and the Atakilt Watt, an Ethiopian stew with spices and cabbage, are some of the signature dishes. For starters, you can enjoy a velvety pumpkin soup with moringa crumble, plantains drizzled with sriracha mayonnaise, or a reimagined hummus featuring black-eyed peas and beetroot. All of this can be enjoyed as a starter/main or main/dessert combo starting at €22.
A cozy spot with a homey vibe
The restaurant has a capacity of 30 seats inside, spread over two services (7 PM and 9 PM). A few seats on the terrace allow you to enjoy beautiful days facing the Judaïque street. The welcome is designed to feel like home: “We treat it as if we’re hosting friends of friends,” says Antoine to his team.
Drink the world, taste elsewhere
The experience also flows through the glass: bissap, Amarula (a liqueur made from wild fruit from Southern Africa), along with a selection of wines and beers from around the world that complete the menu and extend the journey. The Okra restaurant has also expanded with catering services, an active presence on delivery platforms, and an Instagram account where you can follow the evolution of a constantly vibrant place inviting exploration.
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