Trattoria popolare

East Mamma

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Our very first trattoria. Nobody in Paris wanted to buy this old, 32-year-old Corsican restaurant because it was just a long narrow space tucked away in the Main-d’Or passageway. But, with a little imagination, we were able to recognise that this unwanted space possessed all the charms of a typical Italian trattoria: brick walls, old stone… basically a super welcoming space with big sexy karma. As for food, it’s an ode to the things we love: amazing ingredients imported directly from our producers in Italy, wood-fired Neapolitan pizzas made with the most pure respect for tradition, fresh pasta made by hand (don’t miss the truffle pasta) and 180 types of wines that we get straight from the vintners themselves. Oh, and one last thing, if you order a glass of wine and get brought a pitcher of water, don’t be alarmed: our staff is 100% Italian.

Reservation

The restaurant doesn’t take reservations. Pro tip : come before the restaurant opens. We’ll find you a table for the first service or put you on the list for a table a little later on.

Adress

133, Rue du Faubourg Saint-Antoine, 75011 Paris

MON

12:00–14:30
19:00–22:45

TUE

12:00–14:30
19:00–22:45

WED

12:00–14:30
19:00–22:45

THU

12:00–14:30
19:00–22:45

FRI

12:00–14:30
19:00–23:00

SAT

12:00–16:00
19:00–23:00

SUN

10:00–16:00
19:00–23:00

Tutto e fatto
in 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.