Ostra

The food at Ostra begins with a fundamental advantage: direct control over oyster production through their La Ferme des Baleines farms on Île de Ré. These oysters, refined in the island's coastal parks, arrive in Paris with exceptional freshness and consistent quality. This producer-to-plate relationship ensures you're experiencing oysters at their peak, with the distinct characteristics imparted by Île de Ré's waters and cultivation methods.

Beyond the signature oysters, the menu demonstrates versatility across seafood preparations and French culinary traditions. The Peruvian ceviche brings bright, citrus-forward flavors and contemporary technique to the raw seafood category. Seafood platters showcase the day's best offerings in composed presentations designed for sharing. For those seeking cooked preparations, options like sole and other fish dishes receive careful, quality-focused treatment.

The menu extends beyond pure seafood to include French classics that broaden the restaurant's appeal. Duck magret represents the kitchen's ability to handle land-based proteins with the same attention to quality and proper preparation. The gratinéed onion soup honors Parisian bistro traditions. This range means groups with varying preferences can all find satisfying options, while the core identity remains firmly rooted in seafood excellence.

Vegetarian guests find genuine options rather than afterthoughts: ratatouille prepared with seasonal vegetables, eggplant caviar showcasing Mediterranean influences, and sautéed mushrooms that celebrate earthy flavors. The kitchen's willingness to accommodate gluten-free requirements demonstrates flexibility and attention to contemporary dietary needs.

Pricing remains notably accessible, with dishes ranging from €6.90 to €29.90. This structure allows you to customize your experience—perhaps starting with a half-dozen oysters before moving to a main course, or building a more elaborate meal around a seafood platter and wine pairings. The average spend of around €23 positions Ostra as a place for regular visits rather than special occasions only.

The dessert menu features homemade French classics: crème brûlée with its signature caramelized sugar crust, rich chocolate fondant, mango-coconut soufflé bringing tropical notes, and traditional tarte tatin. These preparations demonstrate proper technique and provide satisfying conclusions that honor French pastry traditions without unnecessary elaboration.

The beverage program includes quality wines selected to complement seafood, with particular attention to whites and champagnes that enhance oysters and fish preparations. Craft beverages and cocktails provide additional options for those seeking mixed drinks or non-wine pairings. The overall approach prioritizes quality and appropriate pairing over extensive selection.