Adami – fresh pasta rolled daily, steps from the Moulin Rouge

Adami stands on rue Pierre-Fontaine in Pigalle, a few steps from the Moulin Rouge, where fresh pasta is rolled out behind an open kitchen every morning. The name honours Paolo Adami, the Venetian granted a licence to open the city's first pasta factory on condition that he passed the manufacturing secret on to his fellow citizens. The restaurant that borrows his name opened in March 2024, launched by Swiss-American restaurateur Christopher Kelsey with chef Marco Sergiampietri, previously of Joël Robuchon's Atelier Étoile, Il Carpaccio at the Royal Monceau and Le George at the Four Seasons George V. It holds a Bib Gourmand in the MICHELIN Guide, the distinction for good quality, good value cooking, confirmed in the 2026 French selection. Behind a modest façade, the short, evolving card runs on primi-sized plates of handmade pasta, built around whatever the market and the season allow that week.

01The room and the setting

The dining room runs long and lean, in pale stone, polished concrete and light wood, the work of Cent15 Architecture under designer Maxime Scheer, who carried out a full renovation of the space in 2024. With forty places, everyone finds their spot between the large tables, the shopfront counter looking onto rue Pierre Fontaine, or the one facing the kitchen, majestic with its single-piece block of quartz, built so diners can watch the pass at work.

Kelsey had seen the pasta-bar format work well abroad and wanted something similar for Paris: tables of bistrot near the entrance or the counter facing the open kitchen or the one facing rue Pierre Fontaine, a kind of address found in London but missing in Paris, as the Swiss-American patron Christopher Kelsey tells it.

02The chef

Adami opened under chef Marco Sergiampietri, who had passed through Joël Robuchon's Atelier Étoile, Il Carpaccio at the Royal Monceau and Le George at the Four Seasons George V. With Alfredo Sartore as his second, Marco Sergiampietri built a card that set Italian tradition against a more contemporary hand.

Insider tip

Open Tuesday to Saturday for lunch and dinner; book by email or phone, nearest metro Blanche.

03The cooking

The kitchen currently offers four pasta shapes: gnocchi, long pasta, stuffed pasta, and short pasta, and the menu changes every two to three weeks, depending on suppliers and the seasons. Everything, from the dough to the small plates and desserts around it, is made on site each morning, and the sourcing leans on specialist Italian suppliers alongside seasonal French produce.

The approach favours a slower kind of cooking: plates built to be shared in primi-sized portions rather than claimed by a single diner, so a table can move through several pasta shapes across one sitting.

04What to order

The card moves loosely from antipasti to primi to dolce. Start with the house focaccia, herb pesto, preserved lemon and charcuterie of the day (€9), or the catch-of-the-day ceviche with red beetroot and Chioggia beets (€17). The vitello tonnato arrives with Aji Amarillo, crispy corn and shiso (€18). Among the pastas, the cavatelli with carbonara mousse and guanciale (€22) and the gnocchi with roasted pollack, Madras curry leeks and citrus (€23) show the kitchen's range, while the pan-seared duck lasagne with Kampot pepper soubise and orange bigarade (€25) is the most ambitious plate on the card. Finish with the babamisu, a coffee baba folded into tiramisu cream with cacao nibs (€12), or the apple crumble with Persian saffron and Greek yoghurt (€12).

05Wine and drinks

The wine list carries around twenty references drawn from European vineyards, Italian bottles chief among them, and at the large tables or the counter alongside the open kitchen, diners can order cocktails, Italian digestifs and a handful of European wines.

06When to go and booking

The nearest metro is Blanche or Pigalle on line 2, or Pigalle and Abbesses on line 12, putting Adami within easy reach of Montmartre and the Moulin Rouge. The kitchen opens Tuesday to Saturday for lunch and dinner; reservations are taken by email or phone, and tables at the counter facing the open kitchen are the ones to ask for. The Michelin Guide revealed its Bib Gourmand selections at the Rungis Market on February 9, 2026, and Adami was named among the new additions in the 9th arrondissement that year.

For a weekend. For a lifetime.