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Paris

MULINO MULÈ

Paris

MULINO MULÈ

BEST NEW BISTRO

MULINO MULÈ

SHORTLISTED BY BISTRONAUT #4

WHO
Two Sicilian men, Cédric Casanova (owner of the famous Tête dans les Olives – and olive oil producer) and Robert Rispoli (the chef), Mulino Mulè doubles both as a restaurant and full-blown pasta making factory.

FOOD
A few appetizers and two daily dishes (including an obligatory pasta) round-out this super short menu. On the day of our visit:
- Huge, fresh Italian ricotta to share with homemade focaccia and seasonal dips (pesto, tomatoes…) (€15)
- Eggplant casarecce pasta baked in the eggplant shell (€10)
- House tiramisu (€6)

DRINKS
A few house Italian house wines are available by the glass (starting at €4,50) including a white Viognier Catarratto for €4.50 a glass, and Nero d’Avola for €5.50

DECOR
The main attraction is the gigantic flour mill while the walls are adorned with the various homemade products (pasta, wine, olive oil, flour).

NOISE
Friendly table to table conversations.

SEATING
A few mismatched tables and chairs.

VIBE
In the mill atmosphere.

RESTROOMS
Beware of the courtyard squat toilet.

SERVICE
Charming and Oh-So-Italian.

WOULD RECOMMEND
For pasta-lovers, to eat-in and take-out to recreate at home! 

WHO
Two Sicilian men, Cédric Casanova (owner of the famous Tête dans les Olives – and olive oil producer) and Robert Rispoli (the chef), Mulino Mulè doubles both as a restaurant and full-blown pasta making factory.

FOOD
A few appetizers and two daily dishes (including an obligatory pasta) round-out this super short menu. On the day of our visit:
- Huge, fresh Italian ricotta to share with homemade focaccia and seasonal dips (pesto, tomatoes…) (€15)
- Eggplant casarecce pasta baked in the eggplant shell (€10)
- House tiramisu (€6)

DRINKS
A few house Italian house wines are available by the glass (starting at €4,50) including a white Viognier Catarratto for €4.50 a glass, and Nero d’Avola for €5.50

DECOR
The main attraction is the gigantic flour mill while the walls are adorned with the various homemade products (pasta, wine, olive oil, flour).

NOISE
Friendly table to table conversations.

SEATING
A few mismatched tables and chairs.

VIBE
In the mill atmosphere.

RESTROOMS
Beware of the courtyard squat toilet.

SERVICE
Charming and Oh-So-Italian.

WOULD RECOMMEND
For pasta-lovers, to eat-in and take-out to recreate at home! 

CHEF

Robert Rispoli

OPENING HOURS

Nonstop, from 11am to 10pm (4pm Tuesday and Wednesday). Closed Sunday and Monday.

RESERVATIONS

Reservations by phone the day of.

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