Forno a Legna & Cocktail Bar

Ober Mamma

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Because we’d inherited this amazing space that—with its mouldings and giant pornographic frescoes—was perfect for apéritif, the idea for Ober Mamma was to create incredible cocktails. We were able to install two wood-burning ovens (which is extremely rare to find in Paris) from whose 450°C bellies we send out Neapolitan pizzas and decadent lasagnes, infused with an incomparable smoky flavour. Chef Raffaele’s open kitchen and a dining room run by our squadra of Italiano bros ensures an ambiance of joyful chaos. Over at the bar, Alberto Sinibaldi (aka El Rosso) oversees operations while pumping out incredible pisco sours and ti punches laced with Italian liqueurs. For aperitivo, we create magic with fabulous ingredients from our Italian producers : Stefano’s incredible Parme and Salvatore Corso’s famous mozzarella. So come grab a spot under the restaurant’s greenhouse skylight and get cozy under our indoor tree. We guarantee there’s no place you’ll rather be.

Reservation

The restaurant doesn’t take reservations. First come, first served, so don’t hesitate to roll up just before opening. And if you don’t make first service, our hostesses will be happy to add you to the list for a table a little bit later in the evening. By the way, from Thursday to Saturday night, the bar and wait list open one hour early for aperitivo !

Address

107, Boulevard Richard Lenoir, 75011 Paris

MON

12:00–14:30
19:00–01:00

TUE

12:00–14:30
19:00–01:00

WED

12:00–14:30
19:00–01:00

THU

12:00–14:30
19:00–01:00

FRI

12:00–14:30
19:00–01:00

SAT

12:00–15:30
19:00–01:00

SUN

12:00–15:30
19:00–01:00

Tutto e fatto en casa. E Basta.*

* The menu changes every month,
Depending on arrivals and seasons.

Why don’t you take reservations ?



We use amazing products that come directly from amazing producers located in Italy. We only serve fresh, 100% made-in-house food. And in order to stay in the spirit of the authentic Italian trattorias we love so much, we offer a menu that’s as affordable as possible. The reality is that latecomers and cancelled reservations represent an enormous cost for restaurants. In order to be able to offer quality products at affordable prices, we have to ensure that all our seats are filled. Either we accommodate a lot of people, or we make a lot of profit.

Plus, there’s advantages to not having to reserve 2 months in advance just to eat a pizza ! To put it simply : we understand that not taking reservations can be inconvenient for our diners, but we have to weigh this consideration against the fact that we’re trying to offer high value-for-money by squeezing our margins. To make things just a little bit easier, we’ve put in place a wait-list system whereby our hostess take your name and telephone number and call you when your table is ready.