Italian Speakeasy

Bar No Entry

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Quelque part dans Pink Mamma se cache le No Entry, un bar à cocktail ultra cosy dans lequel on fait infuser plus de 3.000 litres d’alcool dans de grandes dames jeannes fleuries. C’est dans cette folle herboristerie que la team d’Alberto Sinibaldi prépare, mixe, infuse et shake une sélection pointue de 15 cocktails twistés à l’italienne. Les meilleurs produits de chaque région de la Botte sont sublimés dans d’incroyables et audacieuses mixtures : la pistache de Bronte dans une pina colada molto sexy, le vinaigre balsamique de Modena dans un fumant etuntipical Chimist Spritz, une sublime huile d’olive de la région de l’Umbria dans unclassic Martini, etc, etc. Allez fouiller, cherchez la porte du No Entry, vous allez être surpris. Si vous voulez un indice : C’est quand il fait le plus froid qu’on chauffe le plus.

Reservation

The No Entry is open every evening from 8pm. No tails, no headaches. Just tell our big smile hostesses that you want to come and send you some cocktails, they will discreetly tell you the direction.

Adress

20bis, Rue de Douai, 75009 Paris

MON

19:00

TUE

19:00

WED

19:00

TUE

19:00

FRI

19:00

SAT

19:00

SUN

19:00

Tutto e fatto
in casa. E Basta.*

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.