Penati al Baretto

The story

Crafted with passion, served with love

A Chef Forged in the Grand Tradition

Alberico Penati learned his craft alongside the renowned Angelo Paracucchi at Le Carpaccio of the Royal Monceau in Paris — one of the most rigorous schools of Italian fine dining the city has ever hosted. That foundation shows. When Penati opened his own restaurant on Boulevard de la Tour-Maubourg, the Guide Michelin awarded it a star just six months after the doors first opened. Gambero Rosso, the leading Italian food authority, has since recognised it with 2 Forks in its 2026 edition — a mark of consistent, serious Italian cooking far from home.

The Setting

The dining room is warm and contemporary, a space that feels considered without being stiff. Outside, a terrace looks directly onto Les Invalides — one of the more quietly spectacular views available over a meal in Paris's 7th arrondissement. The wine list runs to over 350 references, with pairing a natural part of the experience here.

What Arrives at the Table

The kitchen draws on the great Italian gastronomic regions, sourcing from both the best Italian and French suppliers. Signatures include delicate fish carpaccios, seafood antipasti, and fresh pasta that changes with the seasons — among them, green tagliatelle with pheasant ragù and white truffle from Alba. Classic Italian desserts close the meal, including a house ice cream made with Piedmont hazelnuts.

The current menu reflects the same philosophy in sharper focus: warm langoustines with Pachino tomato marinade and crushed bread; Vitello Tonnato prepared in the classical manner; raw sea bass with peaches, celery and tarragon oil; a salad of raw artichokes with chanterelles, Sardinian bottarga and Pecorino. Parma ham "Gran Tanara", aged 28 months, arrives simply with Cantaloupe melon — the kind of restraint that only works when the ingredient is exactly right.

Why It Matters

Penati al Baretto occupies a specific and valuable place in Paris: a fine Italian dining room that takes its reference points seriously, cooks with genuine skill, and earns its recognition from the guides that know Italian food best. It is a restaurant for those who want Italy's depth and regionality, prepared by a chef who has spent a career understanding both.