In the heart of the Faubourg district, Adela is a new pasta restaurant with an Art Nouveau decor that's sure to delight all food lovers. It's a chance to rediscover the simple pleasure of eating pasta, in all its forms!

SET THE SCENE

Adela is revealed behind a beautiful glass facade with walnut scrolls. Even before entering the heart of the fresh pasta workshop, you're mesmerized by the precise movements of the pasta maker who shapes the delicious pasta ready to be enjoyed each day. Inside, the bistro spirit is in full swing. Beneath its guise as a sublime Art Nouveau brasserie, Adela offers a contemporary interpretation of Parisian bistros. Cozy banquettes upholstered in ochre fabric complement the Emperador marble tables. A Paris-Rome aesthetic masterfully orchestrated by the talented architect Jessica Mille. Before leaving, don't forget to look up to admire the immense fresco by Victor Brun, which reinterprets the emblematic flowers of the Belle Époque in a pop art style.

PAST'ART

Adela, a temple to fresh pasta, is the brainchild of a passionate restaurateur couple. Lovers of Italian culinary culture, Ambre Blumenzak and Auguste Honoré trained under a master pasta maker before creating a haven where fresh pasta reigns supreme. Here, pasta is serious business. From the precise control of hydration to the perfect al dente texture, tagliatelle, casarecce, paccheri, ravioli, spaghetti, ondine, and agnolotti are elevated by carefully selected, high-quality seasonal ingredients. Behind the French meats from Huguenot, the 100% French vegetables, the olive oil from Puglia, the whole cured meats, and the Italian cheeses, lies Adela's deep passion for artisanal craftsmanship. An ode to Italian expertise!

ITALIAN-STYLE FRIENDLINESS

At Adela's, incredibly delicious dishes flutter around the lively tables. To satisfy every palate, the menu offers colorful recipes prepared in the traditional style of mammas. The editorial team's favorite? The tagliatelle al funghi, generously sautéed in sage butter with chanterelles, oyster mushrooms, and button mushrooms, accompanied by freshly grated, 30-month aged Parmesan. Or the agnolotti cacio e pepe, resembling plump little cushions, filled with truffle cream, pecorino, and pepper, and sautéed in a pecorino-infused sage butter.

The hardest part will be choosing…

ADELA
20, RUE DU FAUBOURG-POISSONNIÈRE, PARIS 10TH
ADELA-PASTA.COM