Located on the ground floor of a Haussmannian building from the end of the 19th century in the Grands Boulevards district of the 9th arrondissement of Paris, Papi is the latest creation of Etienne Ryckeboer (the restaurateur behind Bulot Bulot); this time, calling on the talents of Japanese chef Akira Sugiura to create a menu of modern Italian dishes using seasonal ingredients sourced from eco-friendly producers and local artisans.
The compact 52-square-meter restaurant was designed by interdisciplinary architectural design firm Neri & Hu, who carried out a complete overhaul of the building’s facade and interior space; respecting Parisian history and creating a modern and friendly place where guests can have fun at their leisure. The plates range from cold cuts and burrata to dough-based dishes, including pasta and yeast-based pizzas from the famous baker Thierry Delabre.
A fully functional glass facade with raw steel framing maintains visual continuity between the street and the place, effectively extending the public realm inside, while inside, stripped walls, brick columns and light wood furniture shares space with the chef’s prep counter and Papi’s magical wood-fired oven. By juxtaposing old and new materials and adding mirrors to create a feeling of space and “moments of voyeurism between inside and outside”, Papi Paris tells a story of sophistication; a place to enjoy contemporary and culture amidst a historic environment and the unforgettable grandeur of the City of Lights.