Giorgio

Giorgio's culinary identity centers firmly on the traditions of Italian trattorias, with a particular emphasis on the art of Neapolitan pizza-making. The restaurant's wood-fired oven, brought directly from Naples, operates at the high temperatures necessary to achieve the characteristic texture of authentic Neapolitan pizza—a tender, slightly charred crust with an airy, elastic interior that's worlds apart from standard pizzeria offerings.

The signature Rose Panther pizza exemplifies the kitchen's approach: quality ingredients, careful preparation, and presentation that delights the eye as much as the palate. At 17 euros, it represents excellent value for the level of craftsmanship involved. Beyond pizza, the menu explores the broader landscape of Italian cuisine with dishes that showcase both technique and ingredient quality. The vitello tonnato—thinly sliced veal with a creamy tuna sauce—demonstrates the kitchen's ability to execute classics with precision, while the smoked stracciatella offers a more contemporary take on traditional Italian cheese preparations.

The kitchen sources ingredients thoughtfully, combining the best of French and Italian products to create dishes that honor tradition while reflecting the restaurant's Parisian location. Fresh focaccias arrive warm and fragrant, perfect for sharing or enjoying as a lighter option. Salads incorporate seasonal vegetables, and the menu includes thoughtful vegetarian options that go beyond simple margherita pizzas.

Weekend brunch expands the culinary offerings, bringing Italian breakfast and lunch traditions to the table in a format that suits leisurely weekend dining. Throughout the menu, you'll find a commitment to quality over complexity—dishes that let excellent ingredients shine through careful but unfussy preparation. The dessert menu continues this philosophy with visually striking creations that taste as good as they look, providing a sweet conclusion to the meal that's entirely in keeping with Giorgio's celebratory spirit.