Le Stresa - Paris 8e Arrondissement

Aggressively masculine anti American experience. My friend and I arrived for dinner, asked the mature server about a pasta dish (without commitment) and suddenly our menus were removed from the table. We asked that the menus to be returned (they were) as we were still considering our order. Shortly thereafter pasta arrived at our table. We explained that we had not yet ordered dinner notably we had not been provided with bread, nor had we ordered appetizers. The server became angry upon our explanation that we had not yet ordered our dinner, and he announced the we would not be allowed to again order the pasta he thought we might have wanted to order should we choose to order it. He left the dining room in a flourish which was as equal parts dramatic and embarrassing (for him). We asked another server for assistance, and he was great . Alas, our evening was marred by the poor behavior of the server for whom there was no check for bad behavior.

Surprised by some of the reviews which might have put me off if I read them before going. I found the restaurant to be charming and the staff very welcoming. Food was good, sauces very good with the pasta.

Food is ok nothing special . Price over rated . Service is rude and not friendly. And the Worse than that is that they try to write the order in a weird and bad handwriting so you won’t be able to read it when you ask for your bill to pay it.... and then they add xtra stuff to ur bill. I had an awful experience and instead of apologizing nicely for the incident, they became more rude !!!! Not worth it.

A nice table with Italian specialities. Each dish is elaborated in the best of traditions. Ambiance bistrot and good child where sometimes conversations engage between guests of nearby tables. Guests do everything to make your passage pleasant while keeping the necessary reservation. A little more you can meet a star... who knows. Turn around.

If you want to taste and not eat pasta, it is in the Stresa that you have to go near the Elysée fields. I cracked for rigattoni to the grapes with the chef’s advice to avoid joining the parmesan to keep the taste of the ceps and olive oil to finish a real tiramisu to the possible taste