About us

Located in the heart of the OL Vallée, come and discover a gastronomic treasure, the Trattoria Di Paolo.

This authentic Italian restaurant is much more than just a place to eat; it’s a total immersion into the Italian culinary culture. The chef, a truly passionate Italian named Paolo, has brought with him family flavors and recipes that have spanned generations.

As soon as you walk through the doors of the Trattoria di Paolo, you’re greeted by sun-drenched flavors. Let yourself be seduced by authentic antipasti to share, pastas and risottos inspired by the Amalfi coast, or oven-baked pizzas.

Trattoria Di Paolo is a place where bonds are forged and memories made. Tables are set to welcome colleagues, friends and families; but also sports fans who want to get together to support their favorite team at matches. And for those who prefer to enjoy the treasures of Italian cuisine in the comfort of their own home, Trattoria Di Paolo also offers a takeaway service.

Come and join us for an experience that combines conviviality, the art of Italian cuisine and a passion for sport, all in a warm and welcoming atmosphere that will transport you to Italy for a meal.

Our Chef Paolo Scutto

For Chef Paolo Scutto, cooking is a family affair!

Born in Naples, Paolo comes from a long line of cooks, and it’s important to him to pass on the values of sharing and respect for the product that are characteristic of Italian cuisine.

With a wealth of experience in several Italian restaurants, Chef Paolo knows how to put his knowledge to work for his brigade.

Chef Scutto highlights Italian products through well-executed pastas, delicious pizzas made in a real wood-fired oven, and traditional Italian recipes such as Vitello Tonnato, eggplant parmigiana or the unmissable tiramisu…

Our manager Marie Asta

Marie joined the Brasserie l’Ouest in 2011, just after graduating from high school, and quickly fell in love with the restaurant business, rising through the ranks from runner to assistant manager.

As a native Lyonnaise from the Croix-Rousse district, she was influenced by the “nouvelle cuisine” gastronomic movement initiated by Paul Bocuse. 

What drives her every day? Customer relations and passing on her knowledge to her team.

As a woman in a still predominantly male environment, she’s proud to have been able to assert herself and now manage her own team.