WHERE: 51 Galerie de Montpensier, 75001 (1er arrondissement)
WHEN: 8am-6:30pm everyday
HOW MUCH: espresso 2.5€; cappuccino 4€
METRO: Palais Royal – Musée du Louvre (lines 1, 7) 
BEANS: Workshop Coffee Co.
FOOD: Gluten free baked goods
CONTACT: Web; Tel: +33 1 40 15 62 31 

Article: Yasmin Zeinab
Photos: Yannick Slade-Caffarel

I must admit: I spent most of my summer in Paris strolling around the beautiful gardens of the Palais Royal with a Café Kitsune sorbet in hand. But I wasn’t the only one. I promise. 

After the successful launch of its first café in Tokyo, fashion, music and lifestyle brand Maison Kitsune has ventured into the ever-expanding Parisian coffee scene. Since its opening in early 2014, tourists and locals alike have flocked to Café Kitsune for the great coffee and good vibes. Being very central, Kitsune is an ideal place to stop for a caffeine fix while sightseeing or window-licking in the 2ème. It’s a stone’s throw from the Louvre and is situated in an impeccable location, right amongst the boutique arcades of the Jardin du Palais Royal. 

On the inside, the café boasts a stylish, clean aesthetic, although with limited seating. It compensates for this with an ode to the Italian coffee tradition: a beautiful long counter to lean against while sipping on an espresso. Behind the coffee machine, you’ll find local and international baristas who serve up coffee from the London-based Workshop Coffee Co. 

The folks at Kistune have also got the juice game covered, serving a range of Bob’s Cold Press juices, from regular fruit juices to bottles of healthy green stuff, which people these days seem to enjoy. Finally, much to the delight of the residents of South Park, Café Kitsune is also a gluten-free safe haven, serving tasty pastries and cakes from the cleverly-named Noglu.

Like a lot of new cafés in Paris, Kitsune isn’t just about nice coffee. It’s about nice things in general, served by nice people in a really nice location, all in the heart of a nice city.

(As far as the sorbet goes, it’s a summer specialty, so you’ll have to wait a few months before you can freeze your brain with that tasty stuff).


  1. Very nice coffee. It developed from sweet to fresh acid, very special; normally it's the other way round. Nice to see the face of the barista who was happy to hear that I tasted that development!