In the evening, the menu widens its stride. Share one or two starters, pick your own pasta or steal a forkful from your neighbor then close with a careful dessert.

Starters that start the conversation

Shaved ewe’s tomme with a gentle kick sets the mood; zucchini aguachile wakes the palate; buttered focaccia with bottarga calls for the first glass. Plates that open appetite and settle the evening in.

Signature pastas: seven paths, one compass

Texture, sauce, seasoning. Whether pappardelle, pici, or cavatelli, pasta arrives al dente and just‑glossed. The house pairs bold identities like brillat and truffle, zaatar with Basque tommette, tomato‑peanut in a mafé nod, without losing clarity.

A tidy finale

Olive‑oil chocolate mousse with fleur de sel for purists, Basque cheesecake with sweet clover for the curious, brioche French toast with buckwheat toffee for the indulgent. Controlled sweetness, worked textures, lasting memories.

Good to know

The new address sits in Saint‑Germain with easy access from major lines and the riverbanks. Booking is recommended on weekends and for tables of four or more. A simple tomato “pasta kids” option makes family visits easy without sacrificing grown‑up pleasure.