It’s in the heart of Oberkampf, in a space of moldings and stained-glass windows, where you can enjoy the best of Italian food, but without the slightest pretension. There’s no need to put away your cap or hide your tattoos under a polo shirt with a high collar to get in.
In the spirit of a “buddy canteen, made by buddies, for buddies”, the Big Mamma restaurant opened last April near Bastille. It was an instant success, with customers clamoring for more. So Tigrane Seydoux and Victor Lugger, Italian gastronomy enthusiasts whose CVs are paved with great names, propose a place to have a drink on the rue de la soif.
If East Mamma is always busy, it’s because its principle of transparency and quality meets every demand. In the same spirit, the company continues to offer original cocktails, made with fresh produce straight from Italy. It makes you wonder if there isn’t an express gateway to Italy in the 11th arrondissement.
For aperitifs, subscribe to the Apéritivo formula. To kick off your summer evenings, from 6pm onwards, Obermama presents the original creations of Nicola Battafarano, to be enjoyed with Italian products.
The Obermama spirit isn’t just another pizza, fresh pasta with pesto, or gnocchi with parmesan. It’s something different. Reacting to the imaginary world of Italian cuisine, the restaurant’s ambition is to challenge preconceptions about the way people cook, to ward off fate and prove that you can combine authenticity and quality without losing your phlegm.
If the products speak for themselves, it’s because they’re imported directly from Italy. One of the restaurant’s guiding principles is the celebration of special knowledge, using food produced by people you can trust. At a time when a policy of transparency is demanded of our leaders, Big Mamma takes the lead: in a restaurant too, nothing should be hidden. Don’t try to deceive the consumer: in the land of gastronomy, this should be de rigueur. So when you’re offering Italian meals, it seems only logical to grab your Vespa and head to the heart of this cradle of Western civilization to gather the best of its produce.
In a space designed by up-and-coming Londoner Alexander Watherwoth, home-cooked Italian products become the stuff of dreams. But there’s no need to “roll in the dough”: everything is affordable. Because eating well and fresh doesn’t have to mean “reaching for the wallet”. Let’s go for a mozzarella di bufala fried in olive oil, Mamma’s caesar salad, veggie fusilli or octopus navarin!
#OberMamma
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