Reyna

Reyna's cuisine represents a thoughtful evolution of Filipino cooking, bringing the archipelago's vibrant flavors to Paris through a contemporary lens that respects tradition while embracing innovation. The kitchen's approach centers on citrus as a defining element, with lime and calamansi (a Filipino citrus fruit) providing the bright, acidic backbone that characterizes many dishes. This citrus-forward philosophy isn't just a flavor preference—it's integral to the restaurant's identity, woven into dishes in ways that cannot be modified, ensuring each plate delivers the intended taste experience.

The menu showcases the diversity and complexity of Filipino cuisine through carefully crafted dishes that balance bold flavors with refined technique. The ceviche de dorade demonstrates this approach perfectly, marrying the French appreciation for quality seafood with Filipino citrus treatment and seasoning. Sisig, a traditional Filipino dish typically made with chopped pig's head and liver, receives the Reyna treatment with attention to texture and flavor balance that makes it accessible to newcomers while satisfying purists. The fried chicken, prepared either adobo-style or with patis (fish sauce), delivers the crispy, umami-rich satisfaction that has made Filipino fried chicken legendary, with each preparation offering distinct flavor profiles.

Beyond these signatures, the menu ventures into more complex territory with dishes like Kare Kare, a rich peanut-based stew that showcases Filipino comfort food at its finest. The Rendang brings Indonesian influence into the mix, reflecting the broader Southeast Asian connections in Filipino cuisine. Hainan Burrata represents the kind of creative fusion that defines contemporary Filipino cooking—taking inspiration from Hainanese chicken rice but reimagining it with Italian burrata for a dish that's entirely its own. The Sinigang, a sour soup that's a Filipino staple, and the Chou Pointu (pointed cabbage) preparation demonstrate the kitchen's ability to make vegetables shine alongside more protein-forward offerings.

The cooking philosophy emphasizes seasonality and quality sourcing, with the menu changing regularly to reflect what's available from local, organic producers. This commitment to French agricultural principles—seasonal, local, biological—provides the foundation for Filipino flavor profiles, creating a unique dialogue between two culinary traditions. The kitchen's use of local products ensures freshness while supporting sustainable practices, aligning with the natural wine program's ethos.

Vegetarian diners find thoughtful options here, with several dishes either naturally plant-based or adaptable to accommodate dietary preferences. However, it's worth noting that the menu doesn't include halal meat options, and the citrus elements that define many dishes cannot be removed or modified—they're essential to the intended flavor experience.

The sharing-style service encourages diners to order multiple dishes, creating a table full of contrasting flavors, textures, and temperatures that mirror the Filipino tradition of communal eating. This approach allows guests to experience the breadth of the menu while fostering the convivial atmosphere that makes dining at Reyna feel like a celebration. Portions are designed for sharing, making it ideal for groups who want to explore the menu together, though the dishes are substantial enough that even smaller parties can enjoy multiple offerings.