Datsha Underground, a sophisticated bunker-style restaurant in the heart of Paris

Published on 27 September 2021. Updated on 26 May 2026.

We would have spotted it sooner had we not been looking for it. This discreet, bunker-style restaurant is a den for devotees of private evenings who swear by a total gastronomic experience. Datsha Underground seduces with its contradictions… A trendy venue offering inventive, almost simple cuisine, a spot for partygoers where it feels good to settle into a quiet corner, have a rounded, glass of natural wine, and watch the chefs bustling away in the kitchen.

While the dishes are meant to be shared, nothing in Datsha Underground’s cuisine recalls our grandmothers’ comfort food. The subtle flavours surprise us and burst on the palate. The textures are strikingly original, elevating recipes one wishes to recreate at home.

At the head of the kitchens since early 2020, chefs Joao DaSilva and Vincent Bessy – whose paths crossed at Clamato, the seafood restaurant of the Parisian institution Septime – combine experimentation with conviviality. Their refined plates feature both classic French dishes and surprising recipes from elsewhere. Guests can sample pressed oxtail reminiscent of a traditional pot-au-feu, shallot ravioli with kimchi — a traditional Korean dish made from fermented and spiced cabbage — as well as simply roasted cauliflower, given a twist with vanilla almond cream.

The pinnacle of the meal is “l’époirsse”, a pairing built around Époisses cheese served with ginger caramelised walnuts and an exceptionally delicate wine, the “Poiré de loup.” The cheese completes its fermentation inside the walls of the restaurant, under the watchful eye of its sommelier.

Datsha Underground, 57, rue de Gravilliers, 75003 Paris.