Benjamin Cohen is a people pleaser! In 2021, he brought us Dalia, a joyful and elegant Mediterranean table that rose straight to the top of our favorite spots list!
In 2023, he moved to the East side of Paris, in the 11th, and opened Jolia which keeps the family atmosphere, fresh and vibrant just like its sister, with a touch of glamour and creativity. We'll tell you all about it.
Sophisticated Look and Feel
Designed by Jaune's architects, Jolia is a big L-shaped space built around two main elements: a bar at the entrance and an open kitchen on the opposite side, with a counter where people can sit down.
All around, long rows of tables, golden velvet benches matching the honey-hued wooded room and hanging lamps that diffuse an ultra-soft light in the evening.
During daytime, the large bay windows bring in plenty of light.
Festive Atmosphere at Night
The killer combo for a funky evening? First and foremost, made-to-order cocktails that will enhance the dishes, like the delicate Adeia, light gin infused with coconut oil or the intense Kaydi with white rum infused with Espelette pepper. Then, a nice selection of natural, organic and biodynamic wines, and of course, a disco playlist to turn up the heat and a cuisine made for sharing with two chefs behind the stove.
Steve Zylbersztejn, Franco-Israeli, former executive chef at Magniv in Paris and Dalia, who’s worked in Hong Kong and with great chefs (Alain Senderens, Jérôme Banctel), and Israeli pastry chef Chen Zikry, ex-Balagan, who’s already worked at Dalia and who delights with sweet creations.
Together they craft a well balanced, edgy and creative oriental cuisine that celebrates meat and fish, with an emphasis on vegetables.
All spiced up by a grilled cooking and top quality products in season.
Let’s Talk Food
Sharing is Jolia's credo, and that starts with "breaking bread", the Malka Bread, a homemade brioche with olive oil and flavored butter (12 €): off to a great start!
Then comes the amazing roasted cauliflower hummus (8 €) and the delicious halloumis fried with zaatar and honey (10 €). The waitress will advise you to go for the celeriac brochette with spicy mayo: it’s just divine! (12 €). The chicken shawarma, tehina with coriander and laffa bread… Yummm we may return only to eat it one more time (14 €)! We finish off with the delicate scallop carpaccio with pistachios and grated white chocolate (20 €).
Time for sweets - the chocolate ganache with a crumble of kalamata olives is the finishing touch to this great dinner (10 €).
Nota Bene
Saturdays and Sundays at noon, Jolia is the place to hit for an oriental brunch with mezzés that fill up the tables: tehina, Moroccan-style carrots, cumin bread, manakish with zaatar, rugelach... and signature dishes like the addictive egg brick. Brunch 33 €, with a cocktail 39 €.
Open Monday to Wednesday from 12:00 to 14:30 and from 19:00 to 00:00, Thursday and Friday from 12:00 to 14:30 and from 19:00 to 00:30, Saturday from 11:00 to 16:00 and from 19:00 to 00:30 and Sunday from 11:00 to 16:00 and 7pm to midnight.
Online reservations.
© Pierre Lucet-Penato
Also discover Dar Mima, The new festive table in collaboration with Jamel Debbouze and Mimosa, the mediterranean table by Jean-François Piège at the Hôtel de la Marine.
