Black-and-white floor tiles offset warm yellow walls, high wedding-cake ceilings, and portraits of Beethoven, Verdi, Strauss, and Liszt; the menu starts with salads and carpaccio, moves on to suprême de volaille (chicken in cream sauce), and ends with desserts that taste as good as they look. Time your arrival carefully, as pre- and postopera crowds sweep through this relaxed corner brasserie opposite the Grand Théâtre; an alternative is afternoon tea.
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