位于19世纪已故的哈斯曼大厦的底楼，在大林荫大道区巴黎第9届Arrondissement，Papi是Etienne Ryckeboer的最新努力（Bulot Bulot背后的Restauranteur）;这次呼吁日本厨师Akira Sugiura的才能，使用生态友好的生产者和当地工匠的季节性生物制作出色的现代意大利菜肴。
Compact 52平方米的餐厅是由跨学科建筑设计练习设计的，Neri＆Hu谁开展了建筑物外观和室内空间的完全大修;尊重巴黎历史，为客人享受休闲享受的现代和欢乐的地方。板块的范围从Charcuterie和Burrata到聚焦的菜肴，意大利面和比萨饼使用来自着名的面包师，Thierry delabre的酵母制成。
A raw-steel-framed fully-operable glass façade maintains a visual continuity between the street and the venue effectively extending the public realm into the interior, whilst inside, stripped-back walls, brick columns and light wooden furniture share a space with the chef’s preparation counter and Papi’s magical wood-burning oven. Juxtaposing old and new materials and adding mirrors to create a sense of space and “voyeuristic moments between interior and exterior,” Papi Paris tells a story of sophistication; a place to enjoy the contemporary and culture-forward amid historical surroundings and the unforgettable grandeur of the City of Lights.
Papi巴黎摄影，礼貌Neri＆HU设计和研究办公室。
