Passerini

The cuisine at Restaurant Passerini represents chef Giovanni Passerini's deep commitment to Italian culinary authenticity, particularly the bold, flavorful traditions of Roman cooking, while incorporating the quality ingredients and seasonal sensibility of French gastronomy. This Italian-French fusion approach results in a menu that honors tradition while embracing contemporary refinement.

At the heart of Passerini's offering is handmade pasta, crafted with artisanal care and served in classic preparations that showcase the chef's technical skill. Signature pasta dishes include tagliatelle with lamb ragù—a rich, slow-cooked sauce that exemplifies Italian comfort food—and delicate ravioli filled with ricotta and spinach, a timeless combination executed with precision. The pasta-making expertise extends beyond the restaurant through Pastificio Passerini, the adjacent delicatessen where guests can purchase fresh pasta to prepare at home.

The restaurant's signature dish, trippa alla romana (Roman-style tripe), demonstrates Passerini's confidence in serving traditional, boldly flavored preparations that might intimidate less committed chefs. This classic Roman specialty reflects the restaurant's philosophy of authentic Italian cooking without compromise. Another standout is the vitello tonnato, the elegant Piedmontese dish of thinly sliced veal with tuna-caper sauce, showcasing the chef's range across Italian regional cuisines.

Beyond pasta and Roman classics, Passerini excels at preparing premium proteins designed for sharing. The Manech black-head suckling lamb and whole pigeon served in two courses represent the restaurant's ability to work with exceptional French ingredients while applying Italian culinary sensibilities. These shareable plates encourage convivial dining and demonstrate the chef's skill with sophisticated meat preparations. Daily specials might feature dishes like monkfish with spices, grilled celtuce, and mussel jus, revealing a creative approach that extends beyond strictly traditional Italian boundaries.

The menu also includes refined preparations of seafood, such as white tuna marinated with harissa—a dish that introduces North African spice influences while maintaining the Italian focus on quality fish. This openness to complementary flavor profiles enriches the dining experience without diluting the restaurant's core Italian identity.

Antipasti and charcuterie selections, available both at the restaurant and at Passerina wine bar, showcase Italian cured meats and prepared items that set the stage for the meal. These offerings reflect the Italian tradition of beginning meals with carefully selected cold preparations that stimulate the appetite.

Desserts at Passerini receive the same attention to quality and craftsmanship as savory courses. House-made creations like pistachio semifreddo with greengage plums demonstrate a refined approach to Italian dessert traditions, balancing richness with freshness and seasonal fruit. The dessert menu changes to reflect available ingredients, maintaining the restaurant's commitment to seasonality throughout the entire meal.

The pricing structure reflects the quality of ingredients and preparation, with pasta dishes ranging from €26-31, main courses from €34-71, and premium sharing plates from €85-150. The weekday lunch tasting menu at €52 offers an accessible entry point to experience the chef's vision across multiple courses. This range allows guests to tailor their experience from a focused pasta-centric meal to an elaborate multi-course feast featuring the restaurant's most luxurious offerings.

Giovanni Passerini's cooking philosophy emphasizes authenticity, quality ingredients, and respect for Italian culinary traditions while remaining open to the influences and exceptional products available in France. This approach has earned the restaurant its 14/20 Gault&Millau rating and established it as one of Paris's most respected Italian dining destinations, where traditional techniques and contemporary sensibility create a distinctive, memorable culinary experience.