Passerini - Menu

Tasting one of the best dishes of my life: deer with generous Burgundy truffle. One regret: not having ordered a second plate. Excellent!

Trepes to sumptuous Romans and fresh pasta (mulet - lemon fish and poutargue) as rarely it happened to me to taste it even by having travelled Italy.

we were 3 and no dish at the height of their reputation. nor even desserts. More expensive and frankly bad. Restaurant to avoid both your taste buds and your wallet. View menu

We tried to get in and pasta, all was very good. Beef tartare and pasta alla puttanesca and ragù pasta are very tasty.In addition, pasta is made at home. A sommelier is there to advise the best wine to take. In total it was a very good experience. Note: 8/10

I came here to have dinner with a couple of friends and we enjoyed it a lot. the Italian chef offers modern and refined dishes. excellent quality ingredients and very attentive staff. relatively spacious place but I recommend to book. a test absolutely desserts. advised!

The standards were high enough, with all the positive returns heard on Passerini. Overall, a very pleasant setting, with a very professional, young and warm team and service. For meals, you can enjoy a very good nature wine and delicious pasta. Inputs and desserts are a little more "banal", although very good. I will come back, however, without hesitation! The map is refined and makes you want to be completely tried. View menu

late July of this year, with my companion we decided to go on vacation in town, away from the beaches and the heat that barricades the Italian. The two destinations selected were first bets, then via eurostar London. The first meal on the first day of the holiday was in this restaurant. I booked well in advance, on the advice of gourmet friends, even if we don't have to live expectations, what I hoped to find in the dishes of this enchanting place was fully satisfied. We took a salad of algae, good good and always as good that has transported us into one of the best pigeons ever tasted. both versions are excellent, the first with tagliolini. perfect cooking, good consistency, delicate flavor...

I was going to dinner at passerini's house since the time of uno and bino, I remember the desire to do, change, innovate and it did not bother me at all, even though at the time I did not understand too much why the "bistromic" movement to which it adheres faithfully, but always with obvious tins. Today, in the restaurant that bears its name, it seems to have found a square of the circle. It is a restaurant with enough living space and where you order from the menu, with all the respect that I owe to the 7-course menus that are always very popular that, if your name is not inaki or about you may become annoying. it is an obvious Italian matrix restaurant, in addition to a chapter on the past...

We have to go or not that is the question. we live next to it and we have a lot of hesity. Indeed this restaurant with all the features of the bobo piege: one of the fooding magazines, pointu concept, trendy clientele. .this is the problem that this type of establishment poses: we go out at the restaurant in the evening to have a good time and eat well. The rest is just superflux. User-friendliness can be: you call to book and entry to the game we explain that you will have to have finished for the second service at 9:15: as first approach we have seen more user-friendly at the scheduled time we are well accustomed that I have been well-accurated and we are placed on a table. We are given th... View menu