Make a reservation

Bar Vendôme

A must in any day spent at the Ritz Paris, it exudes the warm atmosphere of a large Parisian brasserie.

Morning, noon, or late at night, there is always something going on at the Bar Vendôme — the perfect place for a club sandwich or a Caesar salad at any time of day!

Afternoon tea comes with finger cookies, scones and a pastry by our Head Pastry Chef, François Perret.

Prolong an afternoon beneath a blue sky or the sublime retractable glass roof, or opt for the red velvet banquettes and a quiet atmosphere near the bar.

The best time? Settle in starting at 6pm to enjoy live music played on a grand piano.

For breakfast 9:00am - 12:00pm
For lunch 12:00pm - 3:00pm
Light meals 12:00pm - 10:00pm
English Teatime 3:00pm - 6:00pm
For Dinner 6:00pm - 1:00am
New Year's Eve Dinner Tuesday, December 31

A window to the sky

The link between the Bar Vendôme and its terrace, the retractable glass roof picks up on Belle Époque codes.

In fine weather, it folds back its glass wings to let the light stream in.

When it rains, this transparent parasol plays makes it possible for confidential discussions to flow as easily as the rain.

In winter, it takes on the air of a conservatory, with carpeting, draped fabrics and velvet armchairs to match the interior décor. Bathed in natural light by day, it opens to the stars by night.

From the first coffee of the day to the last nightcap, this is the soul of the Ritz Paris.

Notes from the Ritz Paris

Hats off to the ladies

In the early 1900s, the Ritz Paris was one of the very first hotels where women could travel unaccompanied. They liked to be seen there for "five o'clock tea", a ritual Caesar Ritz imported from London.

Latest news

Puttin' on the Ritz

Evenings at the Bar Vendôme are known for jazzing things up. Every night, from 06.00 PM to 10.00 PM, a pianist sets the tempo at the bar as the blue notes are distilled beneath the glass canopy. On wednesdays, the grand piano summons a bass, a violin and a guitar and together they find the perfect rhythm. 

Sweet delicacies by François Perret

An éclair powdered in cocoa, a back-to-front millefeuille, a madeleine with a centre of runny honey and biscuit topped with ethereal whipping cream and velvety chocolate. In their display cases, the desserts reveal only a small part of themselves, all the better to make your mouth water and your good intentions disappear.