Today, in the XVI Arrondissement, you can discover the magic of authentic Sicilian cooking with its rich flavors and its ancient and modern aromas.
Visit us at 23, Rue Copernic - Paris - where the Chef Sebastian Garozzo and his son Antonio will make you taste the most traditional Sicilian dishes, from both land and sea, by offering you a refined and creative menu, where tradition and innovation perfectly meet.
Our restaurant will be the ideal setting to celebrate an event or to ensure a successful business meeting, plan your luncheons and dinners for family reunions and for groups.
You do not feel like going out? Call us and make use of the take-away service.
Conctacting us in advance, you can also require one of our traditional dishes indicated in section “Sicilian specialties” of our menu. Look it up!
«We Sicilians are pretty demanding people: think about caponata, a dish that is a mixture of flavours. Meaningful, isn’t it? »Carmen Consoli
Caponata, parmigiana, marinati, fresh carpaccio and tartare, spaghetti alla norma, royal bream in crusted green zucchini or fillet of braised beef with bacon and wild berries are just some of the many delicious courses served at Chef Garozzo’s Restaurant.
The menu is, from time to time, enriched with the inclusion of daily specials such as sarde a beccafico, spaghetti al nero di seppia or spaghetti with tuna bottarga.
The culinary panorama is completed by an exquisite selection of desserts: the Sicilian cassata, cannoli, profiteroles, panna cotta and tiramisù, Chef’s masterpiece, in two variants, strawberry or coffee.
After 20 years of experience in the most prestigious hotels and some of the best restaurants in the city of Catania, such as President Park Hotel, La Perla Jonica, La Costa Azzurra or Sporting, in 1994 he opened his first restaurant, Il Barocco, followed, in 1997, by the restaurant La Loggia.
In 1999, the debut in Parisian catering where, until 2007, he works at the restaurant the Convivium; in those years, Chef Garozzo quickly introduces the French to the pleasures of the typical, but no less refined, Sicilian cuisine.
The return to Sicily where, among other professional experiences, he attends the inauguration of the Tourist Village Porto Rosa, followed by a season at Playa de Aguadulce, a famous seaside resort in Spain
These are just some of the experiences that mark the previous years before this new and exciting Parisian adventure.
Sebastiano Garozzo - Culinary Chef