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Lindsey Tramuta head shot - Condé Nast Traveler

Lindsey Tramuta

Contributing Writer

Contributing Writer

Lindsey Tramuta is a contributing writer for Condé Nast Traveler. Based in Paris for over 10 years, she is the author of the bestselling book The New Paris: The People, Places & Ideas Fueling a Movement, and has written for The New York Times, AFAR, Fortune, and Food & Wine, among other titles. When she's not traveling across France, she's likely at home with her husband and two ridiculously charming French cats.

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Saint James Paris

A property with the distinction of being the city's only chateau-hotel.

Relais Christine

Get in on the secret with a stay at this Saint-Germain-de-Prés hideaway, where you'll feel like a local, but get treated like an honored guest.

Hôtel des Grands Boulevards

The latest from the Experimental Cocktail Group: an artfully designed 18th-century townhouse right in the center of the city.

Grand Hôtel du Palais Royal

More like a series of private apartments, this understated luxury hotel is the only with direct views over the Palais Royal Gardens.

Prince de Galles, a Luxury Collection Hotel, Paris

A tasteful nod to a the 1920s Années Folles era in Paris, and a refreshing departure from much of the further-back looking competition.

Park Hyatt Paris-Vendôme

Of all of Paris's luxury hotels, this one may be the most understated.

Domaine Les Crayères

Grand is the operative word at this Relais & Châteaux hotel.

Nolinski Paris

Though high-design and high luxury, it’s a small-scale affair by first arrondissement hotel standards that feels almost too cool (in a good way) for the touristy neighborhood.

Vivant 2

The menu is a short but sharp offering of small, shareable dishes and two to three larger portions for bigger appetites.

Breizh Café

Known for the best Breton-style buckwheat galettes and sweet crêpes in Paris.


Clover Grill



La Tour d'Argent  

La Dame de Pic

Pic's hyperseasonal cooking is both bold and delicate; Japanese flavors and ingredients inflect many of her dishes, as with the baked carrots with hazelnut and Nikka Black whiskey foam.