Osteria Góto

Osteria Góto 𝒱𝑒𝓃𝒾𝒸𝑒 in 𝒫𝒶𝓇𝒾𝓈 🍤🍷 food & natural wine
𝑫𝒊𝒏𝒏𝒆𝒓: Mon-> Sat 𝑳𝒖𝒏𝒄𝒉: Wed -> Sun
151 boulevard Voltaire, 75011, paris

!!! 𝓖𝓞𝓣𝓘𝓝𝓞 𝓞𝓟𝓔𝓝𝓘𝓝𝓖 𝓣𝓗𝓘𝓢 𝓢𝓤𝓝𝓓𝓐𝓨 !!!Our little Bacaro next to Osteria Goto is waiting for you.

Come celebrate with us dur...
16/06/2026

!!! 𝓖𝓞𝓣𝓘𝓝𝓞 𝓞𝓟𝓔𝓝𝓘𝓝𝓖 𝓣𝓗𝓘𝓢 𝓢𝓤𝓝𝓓𝓐𝓨 !!!

Our little Bacaro next to Osteria Goto is waiting for you.

Come celebrate with us during Fête de la Musique.

will be playing some fun Italo sounds.

Come discover GOTINO!
6pm to 10pm

Lasagne with pesto, zucchini and their flowers.Only for lunch this week.
10/06/2026

Lasagne with pesto, zucchini and their flowers.

Only for lunch this week.

🎉 ♥ SATURDAY - 30th of MAY - 7pm till 11pm ♥ 🎉We are so excited to celebrate with you our 2 years of Osteria Goto!!!Than...
26/05/2026

🎉 ♥ SATURDAY - 30th of MAY - 7pm till 11pm ♥ 🎉

We are so excited to celebrate with you our 2 years of Osteria Goto!!!

Thank you to everyone who supported us this year, it has been a pleasure to host you!

You’re all invited to celebrate with us — food’s on us!
No reservations, just bring good vibes and come party 🍷🍴🎶

📍 151 Boulevard Voltaire, 75011
Bring your family & friends!

Thanks to the amazing .marinotti for the fresco!

Excited to be in Venice soon…Details of a Venetian lamp covered in lace
03/05/2026

Excited to be in Venice soon…

Details of a Venetian lamp covered in lace

Details of a spring lunch at Goto.Burrata, asperges de bois, ail oursin, haricots vertes, coriander oil.
02/05/2026

Details of a spring lunch at Goto.
Burrata, asperges de bois, ail oursin, haricots vertes, coriander oil.

See you for lunch later, a few pictures from our Mr Rolandito 🫶❤️‍🔥1. Fettuccine maison, fish stock and saffron, octopus...
18/04/2026

See you for lunch later, a few pictures from our Mr Rolandito 🫶❤️‍🔥

1. Fettuccine maison, fish stock and saffron, octopus carpaccio, parsley

2. Fish for stock

3. Brother and I at work

4. Focused on the pizza

5. Pizzetta da bar, puttanesca, anchovy

6. Lunch menu holder, c’é posta per te

Ciao ciao

05/03/2026

La Barbera d’Alba di Luca Roagna nasce nelle Langhe, dove il tempo non è solo una misura, ma una scelta.
Scelta di aspettare.
Scelta di rispettare la vigna.

In un mondo che corre, questa Barbera ti chiede di fermarti.
Ha quella profondità elegante e quella verità senza maquillage che ti fa capire subito che dietro c’è mano, visione e coerenza.

Per noi significa portare in tavola un pezzo autentico di Piemonte, fatto di acidità vibrante, materia precisa e una bevibilità che non stanca mai.
È speciale perché non cerca di piacere a tutti.
Ed è proprio per questo che lascia il segno.

Luca Roagna’s Barbera d’Alba is born in the Langhe, where time isn’t just a measure, but a choice.
A choice to wait.
A choice to respect the vineyard.

In a fast-paced world, this Barbera asks you to pause.
It has that elegant depth and unvarnished truth that immediately makes you understand the craftsmanship, vision, and consistency behind it.

For us, it means bringing an authentic piece of Piedmont to the table, made of vibrant acidity, precise texture, and a drinkability that never tires.
It’s special because it doesn’t try to please everyone.
And that’s precisely why it leaves its mark.

🍷

So happy with the new cutlery holders done in Murano glass in collaboration with .m_murano.glass.studio and .cavallo Com...
11/02/2026

So happy with the new cutlery holders done in Murano glass in collaboration with .m_murano.glass.studio and .cavallo

Come to discover them at OsteriaGoto

Happy New Year!!!After a few weeks of family and relax we are very excited to see you all!First service of 2026 will be ...
03/01/2026

Happy New Year!!!

After a few weeks of family and relax we are very excited to see you all!

First service of 2026 will be Thursday 8th!

🫶

Often called the red jewel of Veneto, Radicchio di Treviso was once considered a poor farmer’s vegetable. Apparently it ...
16/12/2025

Often called the red jewel of Veneto, Radicchio di Treviso was once considered a poor farmer’s vegetable. Apparently it became famous in the 19th century, when farmers discovered that leaving the chicory roots to rest in cold spring water transformed the leaves—turning them deep ruby, silky, and delicately bitter.

Today, it’s still grown with the same patience, cold, and care—making it one of winter’s most elegant ingredients.

Come taste it the way winter intended.

Adresse

151 Boulevard Voltaire
Paris
75011

Notifications

Soyez le premier à savoir et laissez-nous vous envoyer un courriel lorsque Osteria Góto publie des nouvelles et des promotions. Votre adresse e-mail ne sera pas utilisée à d'autres fins, et vous pouvez vous désabonner à tout moment.

Contacter L'entreprise

Envoyer un message à Osteria Góto:

Partager