Unparalleled quality. For Renaud and Rémi, at the helm of this renowned address, the recipe for a good contemporary pizza can be summed up in three commandments: top-level dough, a competitive wood-burning oven and very well-sourced products, in short, the exquisite art of simplicity that these two long-time friends have the secret of. The decor follows, with a bistro atmosphere and a Mediterranean-style terrace in summer. A tip: book!

Light and crunchy organic dough, which ages for 72 hours for a digestible and aromatic result.

The quality of the ingredients: homemade tomato sauce, handmade charcuteries, certified cheeses, taggiasche olives, anchovies from Cetara, fresh fior di latte from Naples, local and organic vegetables...

Focaccinas, sandwiches made with the same hard-boiled dough, cut in a semicircle, opened, filled and heated: a lighter delight than with a classic focaccia.

Organic wines and craft beers that also play on the regional menu, as well as homemade desserts such as the perfect tiramisu.

The advantageous lunch menu at €14 with salad + half pizza or focaccina.

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Formules déj. — 14 € · 16 €

Pizzas dès — 14 €

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Home-made

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