Mova — Restaurant in Paris

The place has a fixed tasting menu - 4 or 6 courses. All other similarities with Michelin star restaurants practically end here. For the price (~80€ per person, no wine) the food and service were very decent. As the restaurant makes the impression it dreams of a Michelin star - I think they are 30% of the way there and I could suggest few improvements in order to go the rest (starting with the least important):

1. The saloon is quite not cozy enough, when full it gets terribly noisy and reminds more of a lunchroom/snack bar than fine dining restaurant, the space does not give much options, but 30-40% less tables crammed together and some interior design changes with warmer colors and materials would probably help.
2. Some kind of wardrobe area (or at least a coat hanger in some corner) would be a very helpful addition.
3. Toilet needs renovation for sure.
4. Service (two guys, one probably the owner) was trying their best but I think they just physically cannot give the required attention to that amount of guests. 30% less guests and 1 more person would be the minimum for acceptable service.
5. The food - this is my very subjective opinion: The ingredients are in sync withe the price, nothing too fancy, but also nothing cheap and of low quality. The white beans salad was rather bland, generally good idea and fine presentation, but for me it desperately needed salt and some balsamic vinegar. The something like soup with foam on top (did not hear a word of the presentation due to the chatter noise in the saloon) was rather nice in taste, except the pieces unpeeled potatoes. I personally don't find the potato peal to improve the taste of anything in any way and I think the trend of leaving it here and there is just culinary lazyness being dressed-up as modern taste enhancement technique, but in soup it is especially unacceptable to me. The pate was very nice on itself but the artichoke garnish was rather insufficiently flavoured. The very nice pate needed desperately something more pickled to bring some more freshness to the dish. The salmon roll was generally OK, a bit undercooked on the bottom of the roll, actually it could have benefitted from a couple of minutes more baking on the top as well. Taste profile was nice, a bit too heavy on the black pepper, maybe missing something on the sour-sweet axis. I imagine some hollandaise sauce and / or some honey could bring the dish a level up. A guy at the neighboring table got a piece of the roll visibly smaller than the rest of the portions arroud - very unacceptable. The chocolate souffle with ice cream was magical and perfect (and I generally don't like chocolate that much). The second desert (heard only "yoghurt" from the presentation) was interesting, but I disliked the black sesame on top very much, maybe it is the creative point of the dish but I subjectively did not like the taste combination and its texure was teribly out of place. Maybe it would be better if the taste is added in a different way and you put just few seeds for show...

Sure some of the improvements I mentioned would bring the prices up, but the most important I think is the taste and it could be improved with almost no additional cost.

Hope to see this promissig restaurant get better and reach...

Stumbled across this gem off a tip from Reddit. So glad we did because Mova was our most memorable and delicious meal in France. The wine pairings were all excellent and complimented the dishes so well. It was an intimate dinner over 3 hours which gave us time to enjoy each serving. Service was very pleasant.

The rundown: First: tomato and burrata: Incredible flavors with the perfect amount of pepper. Both sweet and salty. Delightful. Second: lobster and cod bisque. A light and foamy bisque with a little bit of crunch. Wooden bowl was a nice touch. The cod melted in your mouth. Third: tuna wrapped in pastry (similar to beef wellington). Cooked and presented beautifully. The olive tapenade on top was perfection. Fourth: chicken with peas in a Dijon mustard sauce with mustard seeds. Getting full at this pointm. This was yummy but so happy the last two plates are desserts. Fifth: apricot ice cream pastry. Light and divine! Sixth: cherry sorbet mascarpone cheese. The sorbet to end it off was so refreshing

Highly recommended if you're looking for an unpretentious meal that will delight your senses. Mova is a Michelin guide restaurant but deserves a star....

Located in a narrow street in a popular restaurant/bar area, came to this restaurant by the recommendation of Michelin Bib Gourmand. Went there some weeks ago. Although didn’t stay a hotel nearby, it was absolutely worth to come here with a half hour ride. Had the six courses menu plus cheese plate and wine paring. The food was excellent, fresh to the season and also with surprises. Watermelon, peach… summer fruits as ingredients, and it was playful combination of the salmon with watermelon. I usually don’t like goat or sheep cheese, the cheese plate was all with goat and sheep cheese but I enjoyed it since the taste was mild. First dessert was sweet in a salty cooked/marinated tomato, according to the chef it was smooth transfer from savory main course to the end sweet dessert, nice concept. Chef was really friendly, waited until everyone at the end of the meal and then came out from the kitchen to talk and explain the food. It was new menu in that week and he was delighted to ask impression and opinion about the menu. Would be back to this restaurant when come to...