The story
Passerini is an Italian bistro at 65 Rue Traversière in Paris, and Gambero Rosso awarded it three forks in 2026.
Giovanni Passerini cooks with a French-Italian sensibility, and Le Fooding named him best chef in 2017. The room suits that approach: terrazzo floors, light wood furniture, an open kitchen and floor-to-ceiling windows.
One Le Fooding reviewer ordered line-caught albacore tuna marinated in harissa, served with a juicy panzanella and tangy gooseberries. The spinach and ricotta ravioli came from the neighboring Pastificio and were finished in sage butter. Dessert was a classic blueberry tart with a scoop of orange blossom ice cream.
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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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