Petit Paris

The story

Petit Paris in Sopot – French Cuisine, Michelin Recommended 2026

Petit Paris in Sopot earned a Michelin Recommendation for 2026, a recognition that reflects the precision and heart behind the cooking of chef-owner Philippe Abraham. Abraham began his culinary training at sixteen in France, and after fifteen years in the Tricity area, he brings a distinctly French sensibility to the Baltic coast.

A decade of tradition

The restaurant, a ten-year fixture in central Sopot, sits just ninety metres from the beach and two hundred metres from the famous pier. The kitchen works from a philosophy of using fresh, seasonal local produce—much of it sourced from Tri-City markets and organic farms. The result is a menu that feels grounded in French tradition yet lightened by the quality of Polish ingredients.

Signature dishes and seasonality

The à la carte menu reads like a greatest hits of French bistro and brasserie cooking. Starters include a duck foie gras terrine with smoked plum mousse and truffle brioche, snails baked à la Bourguignonne, and a beef tenderloin tartare. Main courses feature slow-roasted Burgundy beef cheek, a duck breast flambéed with Grand Marnier, and frog legs fried in butter with fresh garlic and parsley.

Beyond the printed menu, the kitchen prepares whole fish—turbot, sea bass, Dover sole—filleted tableside, as well as seasonal oysters, lobster, and other seafood sourced directly from France. Tasting menus of six to twelve courses are also available on request, showcasing the team’s creativity and Abraham’s French roots.

A welcoming yet refined atmosphere

The restaurant describes itself as an “extraordinary and atmospheric place” where every guest is treated as special. The wine list leans heavily on French bottles, with a generous selection available by the glass, making it easy to pair a dish with a Burgundy or a glass of Crémant.

Petit Paris is French cooking at its most confident—classic technique, impeccable ingredients, and a setting that invites you to linger.