Nonno Nino, Italy live in Wagram: fresh pasta, seasonal ingredients, and a terrace in bloom.

In the heart of Paris's 17th arrondissement, at the foot of the Wagram metro station, you'll find a veritable Italian culinary treasure, the restaurant Nonno Nino (Grand-père Nino in French). This charming, welcoming establishment, with a pretty, flower-filled summer terrace, invites you to enjoy fresh pasta made on the premises and a seasonal menu highlighting the authentic flavors of Italy. With products straight from Italy, a refined selection of Italian wines and a floral decor, Nonno Nino offers a unique culinary experience for all Italian food lovers.

A stone's throw from the Wagram metro station (Paris 17th arrondissement), Nonno Ninohas made fresh pasta its manifesto. Since 2019, the restaurant has been promoting authentic Italian cuisine, sourced locally, with a menu that follows the seasons. This fall, head south with Panzerotti from Puglia, gnocchi with butter, sage, and saffron, and spaghetti with pumpkin cream sauce.

In the bright dining room and on the flower-filled terrace, Nonno Nino cultivates a simple idea of Italy: authentic ingredients, no frills, everything homemade—from pasta rolled on site to focaccia and desserts. Open every day for lunch and dinner, the restaurant has made a name for itself in the neighborhood for its consistency and service that never compromises on friendliness.

An autumn menu, combining local produce and modernity

The new menu, revealed at the end of September, leans into southern roots and a taste for clean, precise balance. Panzerotti della Puglia (fried turnovers, tomato sauce, smoked Scamorza) opens the sequence, gnocchi with butter–sage–saffron providing an aromatic caress, then spaghetti in pumpkin cream, Guanciale, Pecorino and pumpkin seeds: the dish lets the pumpkin’s roundness meet the character of the pork and cheese, an autumn nod to carbonara, but without pastiche.
The must-haves remain on the menu: Maccheroni della Nonna (beef meatballs, simmered tomato sauce) and Tagliolini with black truffle cream, truffle freshly grated at the table for a highly fragrant finish.

From plate to glass: the Italian line

The wine cellar selection puts Italy front and center—lively whites for antipasti, supple or more structured reds depending on the mood of the truffle and ossobuco. In the kitchen, seasonality reigns supreme: regular deliveries from Italy and a menu that changes with the seasons.

Dishes with character, homemade sweets

Meats are traditional: Milanese veal ossobuco on saffron risotto, Scaloppina al tartufo (veal escalope, mushrooms, black truffle). For dessert, classic Italian favorites: tiramisu, panna cotta, tortino al cioccolato, and those "gourmet" coffees or limoncellos that prolong the meal with homemade petits fours.

Buon appetito!