© Eataly / Photography: Thibaut Voisin

The Eataly phenomenon has finally nestled in Paris, occupying a sizeable late-19th century building in the Marais, and as such, contributes to the area’s ongoing transformation along the way. The distinctly Italian retail and hospitality formula, founded fifteen years ago by entrepreneur Oscar Farinetti, has resonated with consumers across the planet, and now, through a collab with Groupe Galeries Lafayette, it enables picky Parisians to indulge in the very best that Italy has to offer. Open daily, and that’s quite exceptional in the French capital, Eataly Paris offers no less than seven different eateries seating a total of 400 guests and eight market counters, including a butcher, a baker, a cheese monger, fresh mozzarella and pasta producing stands and fruit and vegetable stalls, all across 2,500 sqm. (26,910 sq.ft.) on four floors. Additionally, the venue is home to L’Enoteca, the largest Italian wine cellar in town, and a cooking school with daily classes. At the heart of Eataly Paris, visitors find La Piazza, a lively place where to indulge in a bite, a drink or a chat, and as said, there’s plenty of choice. The Mozzarella Bar is an authentic mozzarella lab, revealing the secrets behind how one of Italy’s most iconic cheeses is made. The Pasta Fresca Bar offers a wide selection of pasta, all hand-made in store and served with delicious sauces.

Last but not least, there’s the Salumeria with a selection of the country’s celebrated antipasti and taglieri. Seating 160 guests up on the second floor is La Pasta & Pizza, a full-fledged restaurant that, as its name already implies, two of the planet’s fav dishes, but in a string of varieties. The menu includes spaghetti made with Afeltra pasta from the Gragnano region, fresh home-made pasta, and la Pizza Eataly – a unique recipe born from the perfect combination of Roman and Neapolitan styles. Dessert anyone? As no Italian meal is complete without something sweet, gelato and tiramisù are readily available, in addition to a large selection of wines by the bottle or by the glass, and artisanal beers. Another crowd-puller is the Panetteria where bread is baked in a large custom-built wood-fired oven, using high-quality ingredients to make all its products, and the certified Italian organic wheat flour from Mulino Marino. Obviously, all bread and pizze are hand-made in the bakery throughout the day. And of course there’s a section dedicated to meat, and it’s called La Macelleria. To ensure top-notch quality, Eataly Paris has struck a deal with renowned butcher Yves-Marie Le Bourdonnec to manage this section which next to his own meat supply, also offers meat from La Granda, a consortium of farmers in the Italian region of Piedmont.

Eataly
37 rue Sainte-Croix de la Bretonnerie (Marais)
75003 Paris
Telephone: +33 1 83658100
E-mail: [email protected]
Mon-Fri 10-10
Sat-Sun 9-10

© Eataly / Photography: Thibaut Voisin