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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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