In January 2025, buenas restaurant warmed up the rue du Faubourg Saint-Denis, bringing the richness of Iberian culinary culture to the heart of Paris’s 10th arrondissement. At the helm is founder Toufik Seddik, who plunges us with delight into a colorful, whimsical universe full of surprises.
AIer many years as an operaJons manager in the restaurant business, Toufik Seddik opened his first restaurant with buenas, a tribute to his love of Spain, its cuisine and its generosity. Passionate about hospitality, he and his team welcome each and every guest with an innate sense of service and a bonhomie that is not feigned, warming hearts before it feeds stomachs.
His vision for this project is a perfect summary of Spanish-style happiness.
A place where you can feel at home at any Jme of the day. A restaurant with a lively, relaxed atmosphere, where you can come as one, two or fiIeen people, with friends or family, to share tapas while catching up on old Jmes, and sip homemade sangrias or fine wines. All at very affordable prices, so that everyone can enjoy guilt-free.
As soon as you enter, buenas plunges you into an atmosphere worthy of a Pedro Almadovar film, imagined by Stéphane-Armando Garcia, the venue’s arJsJc director. It’s a sunny universe that breaks away from today’s restaurant codes to our delight, brilliantly embracing its share of kitsch without going overboard. The perfect seQng for enjoying the real stars of the place: the mouth-watering recipes on the menu. Far from the frozen torJllas and croquetas too oIen found on
menus, everything here is homemade with love and olive oil, faithful to the dishes enjoyed at tradiJonal counters and family kitchens. With a focus on specialJes from the country’s various regions, the plates eschew clichés to concentrate on taste and emoJons. The kind of emoJons oIen aroused by the most simple yet terribly comforJng recipes, which we all have somewhere in memory.
Memories of travels, vacaJons in the sun or endless finger-licking, saucing meals at. These include patatas bravas, chipirones rebozados (fried chipirones, spicy aioli), cordero asado (lamb shoulder low temperature, mashed potatoes and gravy) or arroces al forno (tradiJonal oven-baked rice). With a special menJon for the incomparable minute-made torJlla, offered with or without onion, with or without drool. A model of its kind, it stands in instant contrast to all the versions we’ve tasted so far!
In addiJon to the à la carte menu, buenas has also launched its weekly menu, featuring tradiJonal gourmet recipes. Currently on the menu?
Brochetas de pollo (chicken skewers) on Tuesdays, the famous paella mixta on
Wednesdays, albóndigas (beef meatballs in tomato sauce) on
Thursdays or zarzuela (a typical recipe between paella and bouillabaisse) on Fridays. A dish of the day is available for €16, a real bargain that makes you want to eat there four days a week! Sandwiches are now also available to take away, with a choice of three bocadillos with jamón ibérico, tuna and torJlla de patatas, sold in a complete formula with drink and dessert at €11.50.
Garcia
The desserts are not to be outdone, like the unmissable churros con chocolate, torrija (Spanish-style lost brioche), or the unmissable crema catalana.
Needless to say, here again, the regression is ulJmate and the pleasure of dipping your spoon into it, absolute. But the originality of buenas also lies in the fact that as the hours go by, the place transforms itself into a veritable neighborhood HQ, outside the lunch and dinner services. From 9 a.m., the restaurant opens its doors with a tradiJonal desayuno offering not to be missed. Gone are our usual coffee and croissants, replaced by tostadas de jamón ibérico and bocadillos with torJlla de patatas or lomo, queso y piquillos; the inevitable churros con chocolate and, for those with a sweet tooth, the famous cafe bombón.
A short menu is also available for aIernoon tea from 3 p.m. to 5 p.m., followed by ¡ ora feliz! a Jme for sharing small plates, cold meats and cheeses over a cold beer, calimocho or rebujito, and carefully selected Iberian wines.
