Fimmina — Restaurant in Paris

In short; great food and good service. I would recommend going there!

Long read: Party of 4, we had the shared charcuterie platter, bruschetta a la tomate and the focaccia. The platter sported assorted cuts of meat of great quality. Some delicate fior di latte, burrata and excellent smoked cheese. The bruschetta was nicely crisp with smaller tart tomatoes and a nice olive oil covering them. The focaccia is a taster of their pizza bottom, silky and smooth taste, the 72 hour fermentation (yeast not sourdough ?) comes through. The Margherita was nicely delicate, allowing the san marzano tomato sauce and fior di latte to shine. The Regina was dotted with thinly sliced mushrooms and porchetta providing savoury accents. Yummy! The Loren was delicious, the nduja calabrese was hiding beneath the covering of schiacciata piccante slightly obscuring its taste but overall a very tasty pizza. Overall great food quality ! 6 out of 5 ;) .

Service was great, pleasant young fellow, swift on his feed. Chef Davide inquired shortly before leaving on quality and such, nice touch. Overall service 5 out of 5.

On atmosphere. The restaurant isn't the biggest and was quite packed. We were seated next to the stairs which meant slightly more traffic and the occasional brush of a wet coat. The crew was balancing the shop floor and the delivery service. Nothing frantic but a definite buzz of activity.

Overall a...

My wife and I are big into Paris' pizza scene and regularly enjoy the best it has to offer.

We were particularly impressed with Fimmina for three reasons:

Each ingredient shone. We were able to taste everything on the pizza distinctively. Often, particularly on 'busy' pizza, one or two flavors get lost but this wasn't the case. Everything contributed.

Toppings were added generously. Without the pizza being overloaded, we had the impression that taste and experience were prioritized above 'penny pinching.'

Flavor combinations were well-designed. Everything worked well together. One of the staff added an 'off-menu' ingredient to my wife's pizza (it was pistacchio if I remember well) and it was perfectly at home on the pizza.

The one critique I want to share was that the pizzas were very 'liquidy.' I suspect that this is the consistency of the tomato base as customers with cheese-only pizzas didn't seem to be struggling.

It made eating the pizza a little inconvenient and took away from the otherwise lovely texture.

Overall, it was really a 'grade-A' pizza and an experience that I can't wait to have again. In my opinion, addressing the 'runny' nature of the pizza would put the food in a class of its own.

Beyond my small suggestion, I wanted to compliment Fimmina on...

My wife and I were just wandering around Paris in late September. Eating and walking followed by more walking and eating. We happened to pass by this pizzeria early in the evening before dinner rush and decided to have an early dinner. It was one of the best we have ever stumbled upon! We ordered the Carra and a Margherita. The untraditional Carra had a fig jam and was superb! The Margherita was taste-toritos!! The crust is the perfect chewiness with a crispy bottom as you would expect from any legit pizza. We met the owners and chefs, who were very warm and friendly. They were more than happy to show us around their tiny gem of a restaurant. The night ended with the Baba desert (the creme anglaise on this dessert is like "le petit mort") and us doing a shot of Limoncello with the Chefs and Staff! DO NOT MISS OUT ON THIS...