Sicilian cuisine, a family spirit
At Tchello, we cook the way you would at home: carefully chosen produce, homemade dishes, generous recipes and honest flavours.
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. Gnocchi, ravioli, tiramisù, panna cotta and chocolate fondant are all homemade.
Born in Palermo, 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:
• ALMA — the great international school of Italian cuisine
• Brigade of Davide Caranchini — one Michelin star
• Brigade of Antonino Cannavacciuolo — three Michelin stars
• L'Atelier de Joël Robuchon, Paris — under the direction of Moreno Rizzo
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.
200 metres from the Arc de Triomphe, between George V and Charles de Gaulle-Étoile, TCHELLO offers an intimate, welcoming setting: air-conditioned dining room, velvet banquettes, a cellar of Italian wines and French grands crus. The perfect backdrop for your business lunches and dinners, family meals or a dinner for two.
9 rue Lord Byron, Paris 8th arrondissement
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