One of Paris’ most exciting restaurant groups is Big Mamma, founded by the Parisian entrepreneurs Victor Lugger and Tigrane Seydoux. In the past years, they have opened several restaurants, each venture as successful as the last.

Their secret? Italian food. Really good Italian food, that is, utilizing the most amazing fresh ingredients and products that they transport from Italy to Paris several times per week in one of their own trucks. Everything is made in-house, from the pizza to the pasta and the ice cream, and you taste it.

Their latest restaurant is called Pink Mamma and focusses on meat. The beautiful restaurant in the Pigalle neighborhood has four stories, the topmost of which sits entirely under a glass skylight. Each floor has its own vibe and décor and manages to feel simultaneously part of a grand restaurant and like its own intimate space.

One floor features vintage tapestry and a central bar decked in yellow Siena marble, another transports you straight to Florence, to Camillo’s Trattoria, where antique plates hang on the walls and diners get a plunging view of the big open kitchen and grill. The second floor features warm colors and, with its jars of fruits and vegetable – not only for decoration, they are to be used by the kitchen – jostling for space on the room’s giant shelves, is reminiscent of an exotic bodega. Finally, the top floor sits under the impressive skylight.

The specialty of Pink Mamma is the Fiorentina, an enormous and succulent T-bone steak, cooked on the grill. (In Tuscany – and at Pink Mamma – they say that if the steak isn’t more than three fingers thick, it’s a carpaccio.) The restaurant boasts a 3-meter long barbecue on which the staff grills 1kg T-bone steaks and 1.3kg Tomahawk steaks, using a mix of Cherrywood and quebracho to infuse the meat with flavor.

Along with incredible meat dishes, you’ll find some other culinary treasures on the menu: a delicate Neapolitan San Marzano and watermelon gazpacho with shrimp, for example, or a sea-bream ceviche served with a del Pastore sauce; Molisano truffle tartar, or a summer carpaccio made with braised raspberries, cherries, and apricots.

Like all restaurants from Big Mamma group, Pink Mamma doesn’t take reservations and is packed every night. So come early and cue before the restaurant opens its doors, and chances are, you’ll get a seat. If not, put your name down on the list and they’ll call you once there’s a table waiting for you.

Pink Mamma // 20bis rue de Douai // Paris // Mon-Wed 12pm-2.15pm & 6.45pm-10.45pm, Thu-Fri 12pm-2.15pm & 6.45pm-11pm, Sat 12pm-3pm & 6.45pm-11pm, Sun 12pm-3pm & 6.45pm-10.45pm // Website // Instagram