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For 10 years, Nadia has made pizza, just pizza, and she's doing well! Behind the counter, it is already a real treat to see her work his dough, which she prepares every day, in an artisanal way. Thanks to this open kitchen, she can also indulge in her second passion: welcome clients with a good contagious mood. On a grout of tomato or fresh cream, 45 references await you in this fast-paced restaurant. If the whole range of classics and traditional is represented, real treasures of the land are to be discovered as the famous Tournayaise, collected from candied and candied gizzards, cheese and peppers. All vegetables are fresh, a difference that you feel from the first bites. The map likes to offer you a real tour of the world: Parmentière with potatoes, délice or Kebab, Alsatian and Sicilian are all combined with the Pyrenean and its persillés ceps. To accompany these pizzas, Chianti and Bardolino Classico are also on sale.
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Members' reviews on TOURNAY PIZZA
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Pâte industrielle, très peu de garniture et de mauvaise qualité. Vous ferez mieux chez vous avec une pâte toute prête.
Le truc vert sur la photo ? C’est censé être du poivron, tellement fin que vous ne sentez même pas le goût.
J’habite en région parisienne et pour le même prix vous avez une qualité et quantité qui est à des kilomètres de ça.
Seul point positif, service sympathique.
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la pizza ne ressemble à rien y a pas de garniture et payer 12€ pour un bout de pâte dure ou y a rien a bouffé ... donc sur la photo c'est une pizza au poulet curry..... j'ai eu beaucoup de mal a trouver le poulet.... qui n'était pas au curry mais arroser de sauce curry.... a fuire