Results Italian restaurant and pizzeria Paris

PIZZERIA DEL GLADIATORE-SUBITO

Italian • €
4.2/5
• 15 review
Open - Close in 53 minutes • Opening hours

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37, rue Dunois, 75013Paris, France
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01.44.24.51.41
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2024
Recommended
• 2024

Restaurant offering copious pizzas, well garnished, fresh and the dough neither too thin nor too thick.

If you live not far from this pizzeria, it is not worth travelling because the restaurant is small and not terrible. On the other hand, the pizzas (almost 30 of the choice) are at the top. It's copious, well-rounded, fresh and dough, or too thin or too thick, just right. The pizzaïolo is really good and yet it doesn't make any noise. Some pasta, salads and oak complete the card but the pizzas remain the queens. Desserts are home-made and tiramisu is very good. Formulas are offered for 1 to 4 people as well as lunch menus for offices or businesses. Delivery areas (on average in 30 minutes): 5 th, 12 th, 13 th and 14 th arrondissements.

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Members' reviews on PIZZERIA DEL GLADIATORE-SUBITO

4.2/5
15 reviews
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The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.

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Adel T.
Adel T.
Visited in january 2024
Très bon accueil, cuisine variée les personnels sont respectueux. Je recommande fortement.
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Kat
Kat
Visited in december 2023
La boîte aux lettres dit "pas de publicité". Merci de le respecter
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Joseph A.
Joseph A.
Visited in june 2023
Très bon accueil et le personnel est très compétant et sympa
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Jean B.
Jean B.
Visited in june 2023
Très bon accueil et le personnel est très compétant et sympa. Je vous le recommande
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M. D.
M. D.
Visited in february 2023
The pizza was freshly and punctually made, the staff was kind and friendly, and the restaurant was clean. NEVERTHELESS, the pizza was totally inauthentic: the salami was strange and not like you would find in any decent Italian pizzeria, the tomato sauce and mozzarella were both bland, and most importantly, the pizza dough was soft and chewy without any crunch to it! They're trying, it's true, but the pizza's fundamental elements require serious review and work.
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