Gnocchi, ravioli, tiramisù, panna cotta and chocolate fondant homemade.
Fresh pasta shaped every day, homemade gnocchi, fresh truffle and slow-simmered sauces: the generosity of the trattoria, the rigour of fine dining.
Pasta fresca, ogni giorno
Spaghetti, tagliolini, paccheri, pappardelle: all our pasta is fresh.
Tartufo fresco
From arancini to beef cheek, fresh truffle is the signature of the menu — and is also available as a supplement.
Fatto in casa
Gnocchi, ravioli and desserts are prepared every day in our kitchen.
We cook the way you would at home: carefully chosen produce, homemade dishes, generous recipes and honest flavours — 200 metres from the Arc de Triomphe.
Fresh pasta shaped every day, homemade gnocchi, fresh truffle and slow-simmered sauces: a semi-gastronomic Italian table where the generosity of the trattoria meets the rigour of fine dining. At the stove, Chef Federico Ragusa crafts authentic Sicilian cuisine: Italian classics, dishes to share and the flavours of the Mediterranean. A cellar of Italian wines and French grands crus, and cocktails mixed at the bar.
An intimate setting for your business lunches and dinners, or a romantic dinner away from prying eyes. Italian long lunch every Sunday. Saturday nights bring Saturday Night Fever: dinner and a DJ. Friday nights are relaxed and easygoing — with family, friends or just the two of you. Small 8-seat terrace on rue Lord Byron. Air-conditioned dining room, available for private hire for your events.
9 rue Lord Byron, Paris 8e — between George V and Charles de Gaulle-Étoile.
Truffle cream, fresh truffle and grana padano.
Sausage, rosemary potatoes, truffle cream and shavings of fresh truffle.
Butter, Parmesan and truffle cream.
Porcini mushrooms, truffle cream, sausage and fresh truffle.
Rice, mozzarella, grana padano, truffle cream and fresh truffle.
Homemade — like the panna cotta and the chocolate fondant.
Born in Palermo, trained in the great kitchens.
Federico Ragusa has been cooking since the age of sixteen, first on his native island. A path that led him from Italy's great culinary schools to the finest Michelin-starred tables:
Today he leads the kitchen at TCHELLO: contemporary Italian cuisine rooted in his Sicilian origins — the precision of the great kitchens, the generosity of the South.
Open 7 days a week · Booking with instant confirmation
Dinner with a DJ, music from the 1970s to today. Starter, main course, dessert, a glass of prosecco and a glass of wine or a soft drink.
At 9 rue Lord Byron, 75008 Paris, between George V and Charles de Gaulle-Étoile, 200 metres from the Arc de Triomphe.
Semi-gastronomic Italian cuisine by Chef Federico Ragusa, built on two pillars: fresh pasta and fresh truffle. A cellar of Italian wines and French grands crus.
The gnocchi, ravioli, tiramisù, panna cotta, chocolate fondant and the trio of mini desserts of the café gourmand. See the gnoccheria and the desserts.
Monday to Saturday, 12h–15h and 19h–23h. On Sunday, long lunch from 12h to 16h. Open 7 days a week.
Yes, a small 8-seat terrace on rue Lord Byron. It can be booked by phone on +33 1 44 07 31 83, weather and season permitting.
Online via the button Book, or by phone on +33 1 44 07 31 83. Instant confirmation.
Yes, the dining room is air-conditioned and available for private hire for your business lunches, dinners and events. See the page Events.