In Paris, there is no shortage of Italian restaurants. The capital has dozens and dozens of them. When we think we have toured the addresses and tasted all the specialties of La Botte, new establishments still manage to surprise and charm us, by introducing us to little-known culinary treasures. When Italy invites itself onto the plate, it is never to displease us. From Sicily, via Rome or Piedmont, an overview of these favorite Parisian addresses, which take our taste buds on a journey brilliantly in the land of La Dolce Vita.
Our favorite Italian restaurants to discover in Paris
The best pesto pasta in Paris at Zeffirino
In Genoa, Italy, Zeffirino has been a true institution since 1939. Since its opening, the restaurant has hosted all the Popes, but also some of the biggest international stars, from Mohamed Ali to Céline Dion, including Charles Aznavour. Frank Sinatra and his wife were among the regulars of this legendary restaurant, which has just been exported to Paris this summer, under the leadership of Monegasque restaurateur Riccardo Giraudi (Beefbar) and Mehdi Abdelhedi (César et Siena). In a refined setting that evokes the sumptuous glamor of the 70s in Italy, we sit down above all to taste the signature recipe for which the establishment is renowned: the famous trofie or mandilli (the choice is yours) al pesto di Zeffirino, recognized to be the best of the Boot. And we cannot say the opposite! Zeffirino has clearly reconciled us with pesto pasta which was not necessarily among our favorites. The problem is that now we only want to eat these. We recommend that you opt for the version served with a Sicilian shrimp tartare which makes the experience even better. We also have to mention the dessert we really fell in love with, namely the creamy vanilla pudding served topped with a flowing caramel. Regressive and comforting.
- 9 Rue Marbeuf, 75008 Paris
Pasta with all the sauces at Adela
“Pasta house” This is how Adela describes itself, a new address in the Faubourgs district which is almost monomaniacally devoted to… pasta. In all shapes, in all sauces, made in-house by a seasoned “pastaïo” before being enhanced by beautiful products. A recipe that definitely works. Inaugurated this summer by a young couple of restaurateurs, the restaurant takes on the appearance of a sublime Art Nouveau brasserie. Travertine floors, red marble tables, Lille theater chairs, benches covered in wood and a sublime stained glass window created by a master glassmaker, an immense fresco created by the painter Victor Brun which features the emblematic flowers of the Belle Époque… . The perfect setting for twirling ultra-gourmet plates on the tables. We warm up with foccacia to drown in ricotta whipped with Espelette pepper, well-executed vitello tonnato and unreasonably delicious arancini, before the pasta steals the show. Tagliatelle al funghi generously browned in sage butter, casarecce alla puttanesca and our favorite of a nameless delicacy: the plump agnolotti cacio e pepe garnished with truffle cream, pecorino and a good dose of pepper. An affogato with homemade fior di latte ice cream to finish and then that’s it.
- 20 Rue du Faubourg Poissonnière, 75010 Paris
Pasta madness at Fellows
We loved Maslow, the first address of the eponymous group, which is committed to exalting sexy, veggie cuisine. An exercise that they are trying again brilliantly at Fellows, in a completely different register: that of pasta. Mehdi Favri, the chef and co-founder brimming with creativity and inventiveness, tackles these totems of Italian gastronomy to revisit them through a host of vegetarian recipes, original, super gourmet and truly affordable. In this new urban spot which further stirs up the already very lively rue du Faubourg Saint-Denis, we come to twirl our forks in absolutely crazy pasta dishes (homemade). Mafaldine harissa, pappardelle with mushroom ragû, fettuccine with chicken egg bottarga, agnolotti skyr and miso and our ultimate favorite: pici (large spaghetti) topped with a butter sauce with a smoked cheese emulsion . All awakened by welcome mustard seed pickles and a few chervil leaves which are not just there for decoration: we dare say it is probably the best pasta we have eaten in a while.
- Fellows, 84 Rue du Faubourg Saint-Denis, 75010 Paris
Viva Italia at Miglia
A stone’s throw from Place des Ternes, there is a new Italian trattoria. Miglia, from its name, is first distinguished by its colorful decor created by the Madrid architectural studio Hurlé & Martin. Thanks to several well-thought-out nods to the Mediterranean, the place clearly takes us on a journey from Tuscany to Puglia. Warm shades, graphic and colorful patterns, sunny decorative elements, all the elements of a dapper restaurant… right down to the plate. A duo of Italian chefs sit behind the Miglia stoves to cook up the fundamentals of transalpine cuisine which give pride of place to seasonal vegetables and other good local products among what Italy knows how to do best. From antipasti to pasta or pizza to aperitivo or dolce: everything is there. To absolutely order: the stracciatella sea bass carpaccio, black lemon & raspberry; ricotta, spinach and lemon ravioli or pici cacio e pepe, tiramisù or large Italian profiterole to finish on a sweet note.
- 233 bis Rue du Faubourg Saint-Honoré, 75008 Paris
Italy like no other at Adami
At Adami, we forget everything we know about the traditional Italian restaurant. With its appearance of a trendy dining bar, its polished and minimalist decor and its quartz counter, which gives access to the spectacle of the open kitchen, the address is one of those which breaks the codes without distorting them. The ambition of Christopher Kelsey, the owner of the place? To give Italy a taste of the new, something that we no longer thought possible in Paris, which is teeming with places and concepts around transalpine gastronomy. Adami’s menu – which evolves over the days – offers truly unique antipasti, primi and dolce and places particular emphasis on pasta, Christopher’s passion. The day we came, the plates were mixed together: ricotta gnocchi with sweetbreads, cold spaghetti with oysters, red radish and samphire, or even delicious ravioli stuffed with scorpion fish and cacciucco (a typical fish soup from Livorno). ). We also fell in love with a grilled romaine salad enhanced by a puttanesca seasoning. Special mention for the “Spicy Amaretto Sour”, the ideal cocktail to sip while waiting for your dishes.
- Adami, 19 bis Rue Pierre Fontaine, 75009 Paris
Sicily in the spotlight at Pane e Olio
Each region of Italy has its favorite specialties. At Pane e Olio, an unpretentious Italian restaurant well established in the 16th arrondissement, Sicily is in the spotlight. Chef restaurateur Giuseppe Messina pays homage to his native island by adding to his menu, as extensive as it is generous, the flagship recipes that rocked his childhood and that he saw parade during family meals hosted by his nonna Giuseppina. Little-known specialties that are not usually tasted in restaurants. In its taverna with its sunny and relaxed atmosphere, we enjoy for example a “miliburger ri milinciani”, which is none other than a burger (without bread) made between two slices of round Sicilian eggplants breaded and dressed with mozzarella, caciocavallo (a stringy cheese), tomato and basil before being gratinated in the oven. We also tasted cauliflower pasta “pasta cu vruocculu” for the first time. These are served topped with homemade breadcrumbs, a handful of raisins and a dollop of grated caciocavallo. For dessert, we can’t recommend the artisanal pistachio and hazelnut gelati… To die for!
- Pane e Olio Taverna, 117 Av. Mozart, 75016 Paris
Discovering Piedmontese specialties at L’Assaggio
In the very chic rue Cambon, the historic Chanel boutique has a discreet neighbor, the Hôtel Castille. A high-end establishment, favorite with Parisians and international tourists alike wanting to drop off their suitcases in the very center of the capital. We particularly stop there to sit down at Assaggio, a restaurant recognized by the 2023 Michelin Guide which brilliantly represents the best that traditional Piedmontese cuisine has to offer. The menu, designed by chef Sasha Arandjelovic in collaboration with starred chef Ugo Alciati, highlights Mediterranean flavors with that typically French sophistication. On the program: traditional Piedmontese vitello tonnato, gnocchi with lobster bisque, taglioni with black truffle and above all… agnolotti di Mamma Lidia in sauce and cloth, the restaurant’s signature dish. Rectangular in shape, this pasta is stuffed with a mixture of three meats (beef, veal, pork) simmered for three days with small vegetables and served topped with an absolutely addictive sauce.
- L’Assaggio, 37 Rue Cambon, 75001 Paris
Amazing pizzas at Firenze Trattoria
It is a stone’s throw from the Maison de la radio that the managers of La Pizzeria d’Auteuil, a well-known address in the 16th arrondissement, inaugurated a brand new haunt in the spring: place at Firenze Trattoria and its large, ideal, warm terrace. , where we come to eat truly successful and generously garnished homemade pizzas, which stand out in particular for their daring combinations. To get warmed up, we start by setting our sights on mozzarella sticks which impress with their crazy “cheese pull”, before deciding among the twenty pizzas on the menu. Our favorite, the “Diavolo”, will appeal to lovers of really spicy spicy foods. Four ingredients and nothing more: tomato, mozzarella, garlic and thin strips of hot pepper. The more it stings, the better it is…
- Firenze Trattoria, 30 Avenue de Versailles, 75116
Pinsa is better than pizza at Maison Pinsa
Rather than a pizza, what if we opted for a pinsa? Lighter and less stuffy than its cousin, this peasant specialty born in ancient Rome is distinguished by its oval shape and its mix of three flours rich in proteins and with a low glycemic index: wheat flour, rice flour (which brings lightness) and soy flour (which brings crunch to the dough). Enough to allow the pinsa to be 30% less caloric than a classic pizza (which is far from negligible). In Paris, we taste very good ones at Maison Pinsa, a monomaniacal temple of pinsa. They are made according to the rules of the art and filled with quality, fresh and seasonal products. “Carciofi” with artichoke, “Verde” with zucchini and ricotta cream or “Pistacchio” with pistachio pesto… There is something for all tastes and even sweet pinsas sticks to dip in organic nocciolata and pieces of hazelnuts.
- Maison Pinsa, 94 rue des Martyrs 75018 Paris
