Montana by Ticca, Italian restaurant in Saint-Germain-des-Prés

Montana by Ticca is a restaurant created by Nicola Iovine – an Italian from Naples – already running two places in Paris and teaming up with Shardana’s excellent Sardinian chef Salvatore Ticca.

To start this new story, Nicola Iovine took over the Montana, namely one of the smartest and most select clubs in Paris, set right by the famous Café de Flore. He then decided to transform this festive venue into a gorgeous high-end trattoria both chic and elegant.

Redecorated by indoor designer Chantal Jaïs, the restaurant includes 2 stories. The soft ground-floor aims at being intimate whilst the upper floor is wider and can fit a large table of friends or family. On the 4^th floor, a confidential rooftop awaits from early April to treat us to tapas and cocktails with fantastic views on the Paris roofs.

“At the Montana, we offer high Italian gastronomy, but friendly” Nicola Iovine says. “We want to put everyone at ease, we do not chase a star, we just want to see it in our patrons’ eyes”.

There is nothing else left to say. Dishes are sophisticated, delicate and elegantly planted. Although prices are quite high, quality is there and it is a must.

Salvatore Ticca is delighted to treat the locals: “Each region in Italy has its own specialties. I would like to make them be discovered and rediscovered. Not the timeless lasagnas, veal Milanese or carbonara past, the Italy not everyone knows, not every cook in Paris cooks”. And it is true at Montana by Ticca, dishes left the beaten tracks to make patron enjoy new discoveries!

The day we came, we discovered:

• The Carpaccio di Ricciola, the chef’s signature dish mixing amberjack carpaccio, bittersweet myrtle onions, sundried tomatoes, orange and burrata cream. Fresh and sour, it is delicious.

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• The Gillardeau No.2 oysters, fresh oysters surprisingly pairing green apple jelly and mandarin reduction well.

• The Parasambene, an indulging dish based on candied and cannonau-stewed hanger steak, served with tasty pumpkin and oyster mushroom cream.

• And do not miss the Culurgiones Ogliastrini, these potato raviolis requiring some dexterity to make them. They are served with tasty veal gravy and grated truffles.

Let us finish with the fresh and mouthwatering desserts: ginger dulce de leche with red berries and a bit of amaretto, and the Mousse, a dessert based on chocolate, olive oil and aranzana.

In other words, a lovely discovery to enjoy in the Saint-Germain-les-Prés area if you want to taste extraordinary Italian food you are not familiar with.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.