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Pourquoi vous allez adorer y aller : une vraie belle trattoria chic, décorée de banquettes bleues en velours, miroirs vieillis, suspensions en osier et plantes wild, pignon sur le canal de l’Ourcq. En prime : une grande terrasse chauffée et un staff adorable.

La spécialité : une pizza légère, pâte fine et moelleuse à la farine bio, cuite au four napolitain ramené directement de là-bas par le chef himself. Les valeurs sûres : la Sottobosco (speck, mozza, gorgonzola, champignons, poires, basilic, 17 €) et la Tartufo (crème de truffe, ricotta, pleurotes, mozza, parmesan, basilic, 18 €). Top aussi : la charcute sourcée et coupée minute, savoureuse et qui fond dans la bouche.

Ouvert tous les jours midi et soir, le week-end en service continu.

simonetta restaurant italien

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Why you will adore going there: a real chic trattoria, decorated with blue velvet banquettes, old mirrors, wicker suspensions and wild plants, right on canal de l’Ourcq. And as an extra treat: a large heated terrace and a friendly staff.

The specialty: a light pizza, a thin and soft crust made with organic flour, cooked in an oven brought directly from Naples by the chef himself. The sure values : the Sottobosco (speck, mozza, gorgonzola, shrooms, pears, basil, €17) and the Tartufo (cream of truffle, ricotta, pleurottes mushrooms, mozza, parmesan, basil, €18). Tops also : savoury melt-in-the-mouth charcuterie sliced on the spot.

Open every day lunch and dinner, non-stop service during the weekend.

simonetta restaurant italien

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Pourquoi vous allez adorer y aller : une vraie belle trattoria chic, décorée de banquettes bleues en velours, miroirs vieillis, suspensions en osier et plantes wild, pignon sur le canal de l’Ourcq. En prime : une grande terrasse chauffée et un staff adorable.

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Ouvert tous les jours midi et soir, le week-end en service continu.

simonetta restaurant italien

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Why you will adore going there: a real chic trattoria, decorated with blue velvet banquettes, old mirrors, wicker suspensions and wild plants, right on canal de l’Ourcq. And as an extra treat: a large heated terrace and a friendly staff.

The specialty: a light pizza, a thin and soft crust made with organic flour, cooked in an oven brought directly from Naples by the chef himself. The sure values : the Sottobosco (speck, mozza, gorgonzola, shrooms, pears, basil, €17) and the Tartufo (cream of truffle, ricotta, pleurottes mushrooms, mozza, parmesan, basil, €18). Tops also : savoury melt-in-the-mouth charcuterie sliced on the spot.

Open every day lunch and dinner, non-stop service during the weekend.

simonetta restaurant italien

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