The story
Passerini occupies a quiet stretch of the 12th arrondissement, and what Giovanni Passerini has built here is something more than a single address — it's a small universe of Italian food culture in Paris. The restaurant sits at the centre of it, flanked by Passerina, a cave à manger, and the Pastificio Passerini, a fresh pasta workshop and fine Italian grocery.
The main dining room is where the cooking earns its reputation. Gambero Rosso — the authoritative Italian food guide — awarded Passerini its 3 Forks distinction in 2026, placing it among the most accomplished Italian tables outside Italy. That recognition is not incidental: it reflects a sustained commitment to rigorous, ingredient-led cooking that stays true to Italian tradition without becoming a museum piece.
The Pastificio next door produces artisanal fresh pasta and stocks carefully chosen Italian provisions — a natural extension of the same philosophy that runs through the restaurant. Passerina, the wine bar and cave à manger, rounds out the offer for those who want something more informal. Together, the three spaces make Passerini one of the most complete Italian addresses in Paris, open for lunch, dinner, and private gatherings.
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3 Forchette
In his angular Roman taverna (terrazzo floors, light wood furniture, an open kitchen, floor-to-ceiling windows), Giovanni Passerini masterfully celebrates French-Italian friendship with his mouthwatering cuisine. The day we went for lunch, we had all of the following: line-caught Albacore tuna marinated in harissa, divinely caught up in a juicy panzanella salad with tangy gooseberries; spinach and ricotta ravioli snatched up from his neighboring Pastificio, draped in sage butter that’s anything but an afterthought; followed by a classic blueberry tart served with a scoop of luscious orange blossom ice cream. // Daphné Miller
In his angular Roman taverna (terrazzo floors, light wood furniture, an open kitchen, floor-to-ceiling windows), Giovanni Passerini masterfully celebrates French-Italian friendship with his mouthwatering cuisine. The day we went for lunch, we had all of the following: line-caught Albacore tuna marinated in harissa, divinely caught up in a juicy panzanella salad with tangy gooseberries; spinach and ricotta ravioli snatched up from his neighboring Pastificio, draped in sage butter that’s anything but an afterthought; followed by a classic blueberry tart served with a scoop of luscious orange blossom ice cream. // Daphné Miller
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