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Rooftop Molitor

European

± 75 EUR*
4
(752)
Paris 75016,...

Upcoming availabilities

Next availabilities

A place where the sun shines in the sky and also on the plates; under the leadership of Executive Chef Gregory Gbiorczyk

  • Summer menu

  • French meat

  • Panoramic views

  • Festive atmosphere

With its "sea on the roof" concept, the Molitor Rooftop is designed in the spirit of a private beach bar and restaurant. Our added bonus? A magnificent view of Paris and a relaxed atmosphere to experience unique moments.

A place where the sun shines in the sky and also on the plates. Under the leadership of Executive Chef Gregory Gbiorczyk and his kitchen crew, the teams have created a summer menu for this new 2024 season where each dish is a celebration and an invitation to travel. For the cocktail menu, we are honored to continue our partnership with St Germain for this new season. Through this collaboration, we have combined the expertise of our talented mixologists with the floral and delicate essence of St Germain, to offer a range of refined and refreshing cocktails.

Current offers

Rooftop Molitor: refined, fresh cuisine at a rooftop restaurant in Paris.

Gregory Gbiorczyk

Born in the south of France, this was where Grégory began his career. He knew early on through contact with the women in his family that he preferred playing with pots & pans than trucks. He studied at Avignon hotel school while working in the family restaurant. He then worked at prestigious establishments such as Château de la Messardière in St-Tropez & Kilimanjaro in Courchevel. In 2023, he came to the Molitor. "Why Molitor? There's something sparkling about this unique establishment! It's a dream!" Executive Chef Grégory Gbiorczyk manages the Molitor Brasserie, banquet, rooftop & room service.

Grégory Gbiorczyk was the 2023 French Stuffed Cabbage Championship winner

On October 19, 2023, the Executive Chef of the Molitor Hotel, Grégory Gbiorczyk, was awarded first prize in the 2023 France Stuffed Cabbage Championship. He presented his original version of this tasty recipe made from local produce: foie gras and veal sweetbreads, accompanied by a unique and succulent Bordeaux and horseradish sauce.

Reviews

"Rating: 4 stars out of 5, based on 752 reviews"

  • Nathalie RIOUX

    1 stars out of 5

    2 months ago

    (Translated by Google) We had lunch on the roof top on Sunday August 31 at 5 and we found the food very mediocre or even bad. My son left his dish because he didn't think it was good. I would like to point out that this steak tartare dish costs €46, the same goes for me where the overcooked tuna was brought to me even though the server told me that it was a return snack. So I didn't eat my dish with the rest of the family. the service was slow 30 minutes or more between starter and main course. To avoid given the prices charged without counting the valet at 25€ when you wait 10 minutes for your vehicle.

    Nous avons déjeuné sur le roof top dimanche 31 Aout à 5 et nous avons trouvé la nourriture très médiocre voire mauvaise. Mon fils a laissé son plat tellement il n'a pas trouvé ça bon. Je précise que ce plat steak tartare est facturé 46€, idem pour moi dont on m'a apporté le thon trop cuit alors que le serveur me précise qu'il est snack aller/retour. Je n'ai donc pas mangé mon plat avec le reste de la famille. le service était lent 30 min et plus entre l'entrée et le plat. A fuir au vu des prix pratiqués sans compter le voiturier à 25€ quant on attend son véhicule 10min.

  • laurent Dietrich

    4 stars out of 5

    2 months ago

  • Jonathan

    3 stars out of 5

    2 months ago

    (Translated by Google) Reservation at the rooftop in the evening, the table was not ready we were seated for dinner on the bar side and not on the restaurant side.

    Réservation au rooftop le soir, la table n’était pas prête nous avons ete installés pour diner cote bar et non cote restaurant.

  • Sophie Gaudron

    2 stars out of 5

    2 months ago

    (Translated by Google) What a disappointment this evening spent at the Rooftop Molitor. I had great memories of it. But nothing was going well there. From the completely disorganized service to the disappointing cuisine. Overcooked and dry tuna, burger bun almost hard. At the price of dinner only the fries were worth the detour. What makes potatoes expensive?

    Quelle déception que cette soirée passée au Rooftop Molitor. J’en avais gardé un super souvenir. Mais là rien n’allait. Du service complètement désorganisé à la cuisine deceptive. Thon trop cuit et sec, bun du burger presque dur. Au prix du dîner seules les frites méritaient le détour. Ce qui fait cher de la pomme de terre

Location & Contact

Location

MOLITOR HOTEL & SPA PARIS
6 avenue de la Porte Molitor 75016 PARIS
Paris 75016

Booking

+33156070882
restaurant@mltr.fr

Closed

from 20/09/2023 to 31/05/2024

Restaurant location

Services

  • Credit card

  • Other payment options

  • Wheelchair access

  • Free Wireless internet (WiFi)

  • Parking

  • Booster Seats available (for Baby)

  • Reservation recommended

Nearby restaurants

(*) Average meal price calculated on the basis of starter and main course or main course and dessert, excluding drinks, menu and promotional offers. The average price is an estimate only, calculated according to the prices provided by the restaurant. Depending on the country, the average price may or may not include all taxes.