PAPI

46 Rue Richer, 75009, Paris

Sustainable meat, Zero waste

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The Italian-Japanese restaurant around the corner

Nestled in the heart of the 9th arrondissement in Paris, PAPI claims to be a unique experience in the capital. From the place entirely designed by architects from Shanghai, to the sourdough pizzas and the Franco-Italian dishes of Japanese inspiration - a nod to the origins of chef Akira Sugiura - the restaurant has something to intrigue businessmen and residents of the neighborhood. On the menu, a short menu, dictated by the seasons and the suppliers : scallop sashimi, dashi rice sauce and salicornia for lunch give way to a shiitake and goat cheese pizza in the evening and a tasting of natural wine. All in a cozy and warm atmosphere, music and candles to support you.

Practical info

About us

  • Average price : 11-25€
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"PAPI, it's that neighborhood restaurant we used to dream of"

PA-PI means artisanal fresh pasta and natural sourdough PIzzas. But it is also a tribute to the two peasant grandpas and producers of Etienne Ryckeboer, one of the founders of the place. When they he was running an oyster bar with Jenny, his partner, the couple decided to open the place their dream restaurant at the end of 2020. “There was a lack of a food offer in the neighborhood that would be both tasty and affordable” explains Etienne, who has been living in the 9th arrondissement for many years. “We created the restaurant we wanted to have down our appartment. "Resolutely driven by the idea of ​​proximity, the supply is no exception to the rule, like the flour that comes directly from the Fouché mills, only 40 km away from Paris. Only a few flagship italian products - mozzarella and burrata - are sourced in Italy, quality and costs management oblige. Organic to the maximum and always in season, the products are magnified in the kitchen by chef Akira Sugiura and do not fail to be praised by the restaurant team, who always take great pleasure in sharing their commitment with as many people as possible. Well aware that it can be improved upon, the team coming from all walks of life does not intend to stop there. Next step: better management of bio-waste, and ever more eco-responsible household products.

Contributors

  • Author: Jeanne Bourdier
  • Photos: Lisa Streich
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« The restaurant’s greatest pride is that it is unlike any other. »
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