Nothing about Armorix is quiet: from its bright yellow facade, its whacky interiors cluttered with shells and knick-knacks and its cluster of high/low tables that draw in an eager crowed. This Sainte-Marthe hangout serves a taste of Brittany: buckwheat (a gluten-free flour) is one of the three ingredients to make its infamous crêpes base. The filling varies from simple to the slightly absurd – salmon, samphire and cream is our go-to – and is rounded off by a honey or caramel-soaked galette. Deliciously good, remarkably simply. Don't miss the happy-hour, where Carnac-caught oysters are served for one euro a piece between seven and eight pm. 

A bread and wine vault tucked away on the quiet calm of the rue Sainte-Marthe. Valentin Orgeas and Alexis Bourre lead the charge of the vibrantly-painted, bold-blue storefront. Sourdough loaves – perfectly bronzed on the exterior, fluffy and doughy on the interior – are made from peasant, wheat flour, raisin scones are made ever-so slighty sour with the addition of a milk kefir and olive-oil doused focaccia comes stuffed with fiery jalapeños and black olives. The slightly rogue opening hours are excused due to the stellar offering of natural wines to pair with each of the loaves. 

Iconic for its collage-curved front, Dixième Degré hugs the corner of Rue Sainte-Marthe and the tiled, mosaic covered wall of the Rue Jean et Marie Moinon. Inside, is an equally chaos of colour: mix-match chairs sprawl across the hexagonal space and various chalkboards are propped against antique mirrors, lamps and door frames covered with the menu of the day. The €7 mojito never goes a miss. 

Like many of the dinky restaurants along Rue Sainte-Marthe, Mulino Mulé is similarly equipped with brick-lined walls, brushed wooden tables and cord-hanging ruffle lamp shades that exude a remarkably cozy, golden glow. What sets it apart is its very own wheat mill, where grains are processed to create a fresh pasta dough that becomes the epicentre for its Sicilian-focused menu. A sausage ragu simmers away for hours, cacio et Pepe is doused in a peppery sauce and hearty bowls of pasta alla norma are whisked from the kitchen to the crowds of hungry locals.