Frédéric Anton presides over the fortunes of this emblematic restaurant on the second floor of the Eiffel Tower, accessible by a private lift. The magic of the venue, perched at a height of 125m, instantly bewitches diners, who are then entranced by the high-flying cuisine. Every day, the team pulls out all the stops to elevate premium produce as they craft delicate, spot-on dishes boasting flavour combinations that never fail to deliver. For example, ravioli of langoustine in parmesan cream and a delicate beetroot jelly, or grenobloise-style caramelised calf’s sweetbread, perfectly executed and free of unnecessary frills. The desserts are fully the equal to the rest of this lofty score. To bag one of the tables near the windows, be sure to book well in advance - the iconic view over Paris through the tower's iron fretwork is nothing short of spectacular. Polished welcome and suitably slick, seamless service.