Rino

Giovanni Passerini’s modern market cooking at Rino reflects his Mediterranean heritage and, to no small degree, his experience working for Petter Nilsson at nearby La Gazzetta. .

Practical information

Address: 46 rue Trousseau 75011
Nearest transport: Ledru-Rollin (8), Gare de Lyon (1, 14)
Hours: Closed Sunday, closed Monday
Reservations: Book a few days in advance
Telephone: 01 48 06 95 85
Website

View a map of all of our restaurants here.
Average price for lunch: 20-34€
Average price for dinner: 35-49€
Style of cuisine: Modern French
Special attributes: no-choice menu
Type of crowd: foodies, neighborhood locals
Interior: bare bones & minimal
Atmosphere: casual

Reviews of interest

• François Simon (2010) “…une table agréable et valeureuse.”
• Barbra Austin (2010) “a parade of very pretty plates… a fantastic escabeche of rouget with white asparagus…sardine ravioli in fennel consommé…a thick, trembling cut of cod with pil pil sauce..”
• Meg Zimbeck (2010) “I was delighted…There’s something really fun about looking at a menu and having no idea about the taste of the proposed dishes.”
• Alexander Lobrano (2010) “Simple, sincere, delicious, intense, this was one of the best meals I’ve eaten in a longtime…”
• Phyllis Flick (2010) “…daring market-based cuisine is light without the use of heavy sauces, using the best of seasonal ingredients including stunning vegetables…”
• John Talbott (2010) “Great fish, wonderful chef and waitstaff, otherwise OK.”
• >Emmanuel Rubin – Le Figaro (2010) “Une cuisine d’entre slam et ring, tout à la fois énergique, dans l’élan, dans l’influx, épatante à jongler entre le naturel et le juteux…”

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