East Mamma, our inaugural Italian restaurant in Paris. We captivate the friends of the 11th arrondissement with our delectable pizzas and other delightful dishes. On April 6, 2015, we unveiled Trattoria East Mamma. With our squadra’s exceptional talents and ingredients sourced from Italy, this Parisian establishment received a warm reception and became the cradle of Big Mamma. At our restaurant, pizza reigns supreme. It’s where our very first Margherita was born—a momentous occasion for our Italian chefs who journeyed to France to tantalize our taste buds. We adhere strictly to the traditions of Napoli, crafting each pizza with homemade tomato sauce that makes it absolutely divine. Having traversed the breadth of Italy to forge relationships with local producers, we returned laden with an array of culinary treasures. From cocktails and antipasti to our iconic truffle-infused pastas, East Mamma presents a feast fit for discerning palates. We’ve meticulously curated a selection of 180 wine varieties to complement your dining experience. Embracing Italian culture, we ensure a range of superb table wines to satisfy every connoisseur. Cin-cin!
East Mamma
WITH OR WITHOUT RESERVATION
PRIVATE EVENTS
MON
18h45-22h45
TUE
18h45-22h45
WED
18h45-22h45
THU
18h45-23h00
FRI
18h45-23h00
SAT
18h45-23h00
SUN
18h45-22h45
Why don’t you take reservations ?
We use amazing products that come directly from amazing producers located in Italy. We only serve fresh, 100% made-in-house food. And in order to stay in the spirit of the authentic Italian trattorias we love so much, we offer a menu that’s as affordable as possible. The reality is that latecomers and cancelled reservations represent an enormous cost for restaurants. In order to be able to offer quality products at affordable prices, we have to ensure that all our seats are filled. Either we accommodate a lot of people, or we make a lot of profit.
Plus, there’s advantages to not having to reserve 2 months in advance just to eat a pizza ! To put it simply : we understand that not taking reservations can be inconvenient for our diners, but we have to weigh this consideration against the fact that we’re trying to offer high value-for-money by squeezing our margins. To make things just a little bit easier, we’ve put in place a wait-list system whereby our hostess take your name and telephone number and call you when your table is ready.