Ravioli made daily in the kitchen with fillings that change based on market availability. The wrapper is gossamer-thin and the filling generous. One night it might be ricotta and herb, another night something entirely unexpected.
Hand-rolled tagliatelle coated in a long-cooked meat ragù. The pasta is silken and absorbs the sauce. Reviewers note Farnesi's approach respects Italian tradition while sourcing entirely French ingredients. The sauce-to-pasta ratio is exact, with no excess liquid left on the plate.
Tips from diners
The menu is tasting-menu style—you don't choose your dishes. The pasta is always excellent.
Farnesi's refusal to serve predictable Italian dishes shines here. A perfectly cooked pigeon with rosy meat, paired with whatever seasonal produce arrived at market that morning. Reviewers specifically mention this as proof the kitchen thinks beyond tradition.
Dessert follows the same philosophy as the savory courses—classic technique with Italian roots but adapted to what's available. Tiramisu when traditional, or a lighter preparation if the season suggests it. Always proportioned to finish without overwhelming.
Fish changes daily. Reviewers praise how the kitchen respects the fish's natural flavor while adding subtle Italian-French touches. Often served whole or as a large fillet with minimal embellishment.
Named in honor of chef Michele Farnesi's grandparents, Dilia is a small wine bar in the 20th arrondissement featuring Franco-Italian cuisine. Farnesi trained under Massimo Bottura and worked at Saturne and Rino before opening this intimate bistro. The menu is a tasting experience—you don't choose dishes; the kitchen decides what you eat based on market finds and the chef's mood. An excellent natural wine list leans Italian.
This is a small, intimate restaurant. Reserve online or by phone. Dinner fills quickly on weekends.
The wine list is excellent and leans toward natural and Italian producers. Sommelier staff will pair thoughtfully with your menu.
You don't order dishes—the kitchen decides. Come with an open mind and let Farnesi guide you. This is the point of the restaurant.
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