Overseen by chef Giovanni Passerini, this is considered to be one of Paris' finest Italian restaurant, serving a traditional four-course menu, of which the handmade pasta is always a highlight. Imaginative pasta dishes could include linguine with belly of confit red tuna, olives, raisins and crushed red chillis or homemade casarecce with duck ragu, olives and tarragon, but don't skip over the sharing main courses, such as rack of lamb with roasted and mashed curried carrots or pigeon two ways: pappardelle with heart and liver ragout, mushrooms and olives, plus the carcass served with a fennel and onion gratin. The interior has a stylish midcentury vibe, and the ambience is laid back and convivial, aided no doubt by a delightful list of natural wines. Look out for the lunchtime special menus too, which offer excellent value for money.
65 Rue Traversière, Bastille, Paris, 75012