Il Vicolo

The story

Crafted with passion, served with love

Flavour and Creativity, All'Italiana

On rue Mazarine, in the heart of Saint-Germain-des-Prés, Il Vicolo offers something straightforward and rare: Italian cuisine cooked with genuine skill in a warm, unhurried setting. The restaurant earned 2 forks from Gambero Rosso — the Italian food bible — a recognition that speaks to the seriousness of what happens in the kitchen.

The Chef Behind the Brigade

At the stove is chef Maurizio Carlucci, who brings a personal touch to every plate. His path took him from Rome to London and eventually to Paris, where he trained in Michelin-starred kitchens before channelling that experience into his own table. His philosophy is rooted in the words of Gualtiero Marchesi: "Italian cuisine is simplicity elevated to art." The result is a menu that revisits the classics of Italian gastronomy — not to reinvent them beyond recognition, but to refine them with precision and care.

What's on the Plate

The lunch menu changes daily and reflects both the season and the chef's sensibility. Dishes like carpaccio di zucchine alla scapece with capers and trout roe, fregola with wild garlic and clams, or risotto with aubergine cream and sun-dried tomato tartare show a kitchen comfortable with both tradition and restraint. A full lunch — starter, main, drink and coffee — is available for €33, with a lighter option at €25. Takeaway is also on offer for those who order ahead.

Beyond the Dining Room

Il Vicolo extends its Italian hospitality beyond its own walls. The restaurant can be privatised for events — seated dinners for up to 56 guests, standing cocktail receptions for up to 60 — and also offers catering services and a private chef at home. It's a space that works as well for a quiet weeknight dinner as for a considered private celebration.

Sourcing and Recognition

The restaurant holds recognition from both the Academia Italiana della Cucina and the Collège Culinaire de France, reflecting a commitment to quality sourcing, responsible supply chains, and a reduction of waste and carbon footprint. Guests consistently highlight the attentive service, the knowledgeable sommelier, and an atmosphere that feels genuinely welcoming rather than performatively chic.