Italian Speakeasy

Bar No Entry

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Somewhere hidden inside Pink Mamma, you can find No Entry, a super cosy cocktail bar in which we infuse more than 3.000 liters of alcohol in huge flowery demijohns. It’s in this herbalist shop that Alberto Sinibaldi’s team prepares, mixes, infuses and shakes a selection of 15 cocktails, with an Italian twist. The best produce from each region of Italy are sublimed in the most incredible and bold mixtures : the Bronte pistachio in the pina colada molto sexy, the Balsamic vinegar from Modena in a smoky Chimist Spritz, a beautiful olive oil from the region of Umbria in the not-classic Martini, etc, etc. Sneak a peak, look for the door of the No Entry, you’ll be surprised. If you want a hint : it’s where the cold is that things can get hot.

Reservation

The No Entry is open every evening from 7pm. 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 é 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.