The 2025 edition of the Fooding guide has announced the top destinations in Paris, and this year, it is home to the best pizza in the city. Each year, Fooding meticulously curates a list of noteworthy eateries across France, spotlighting restaurants and bars essential to the culinary scene. The unveiling of the 2025 awards will take place during a gathering on November 18, 2024, at the stunning rooftop of the Centre Pompidou, showcasing 17 establishments that have shaped the gastronomic landscape.
Among the honored establishments, four standout spots in Paris have captured the attention of Fooding. Dandelion, led by Chef Antoine Villard, and 19 Saint Roch, run by Pierre Touitou, represent a vibrant new generation of bistros that blend fine dining with a warm, inviting atmosphere. L’Arpaon was awarded as the “best little luxury,” but the true star is Oobatz, renowned for serving what Fooding describes as “the most fabulous pizzas ever tasted.”
Oobatz, nestled in the 11th arrondissement, shines under the creativity of talented American baker Dan Pearson, who is passionate about natural leaven. Following a successful pop-up at the Michelin-starred Rigmarole, Pearson collaborated with Robert Compagnon and Jessica Yang to establish Oobatz last spring. The secret to their success lies in their 36-hour naturally fermented dough, resulting in thin, crispy Roman-style pizzas—a delightful twist.
The menu is selective, featuring only six pizzas that change based on seasonal inspirations. Diners can indulge in unique flavors like zucchini mozzarella, duck meatballs, spicy sausage, or potato slices, breaking the mold of traditional offerings. Each pizza can be enjoyed at stylish wooden counters in a deliberately minimalist setting, complemented by a curated selection of natural wines.
The Fooding guide for 2025 has recognized Paris as home to the best pizza, highlighting Oobatz in the 11th arrondissement. Led by American baker Dan Pearson, Oobatz specializes in Roman-style pizzas made from a unique 36-hour naturally fermented dough. The menu features limited yet inventive options, with an emphasis on fresh, seasonal ingredients. The guide’s awards will be celebrated on November 18, 2024, at the Centre Pompidou.
