34° award 2019
Grigoris
pizzeria
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Cura dei dettagli, materie prime di alta qualità, birre artigianali. Questo è il Grigoris, pochi chilometri dal centro di Mestre, nato da un’idea datata 2008 di Ruggero “Lello” Ravagnan e la moglie Pina; i coniugi hanno puntato tutto sulla pasta madre viva, le farine macinate a pietra e il grano solo italiano. E hanno avuto ragione. Il locale è cresciuto anno dopo anno, rinnovando l’ambiente sì ma anche affinando l’arte della pizza; l’impasto è eccellente, il prodotto finito è croccante e digeribile, accompagnato da ingredienti dei presidi Slow Food. Così si possono trovare soluzioni a base di Fiordilatte di Agerola, i filetti di tonno del Mar Cantabrico, seppie al naturale del Mar Adriatico, tanto per citarne alcuni, in un’esperienza sensoriale e di gusto tutta di vivere. Buono e attento il servizio, la pizzeria è adatta per serata in compagnia ma anche di coppia. Consigliata la prenotazione.
Well-kept right down to the last detail, raw materials of superior quality, craft beers. This is Grigoris, located just a few kilometers from the center of Mestre. It was created from a brainchild in 2008 by Ruggero “Lello” Ravagnan and his wife Pina. The couple bet on live natural yeast, stone ground flours and strictly Italian grains. And the bet has paid off. The establishment has continued to grow year after year by continuing to remodel the interior yes, but also by refining the art of pizza. The dough is excellent, the finished product is crunchy and digestible, and it is topped with Slow Food Presidia products. These include fiordilatte from Agerola, tuna fillets from the Cantabrico sea, and cuttlefish from the Adriatic sea, just to name a few. It is a complete sensory and flavor experience. The service is competent and attentive, and the pizzeria is suitable for evenings with friends but also for couples. Reservations are recommended.
Well-kept right down to the last detail, raw materials of superior quality, craft beers. This is Grigoris, located just a few kilometers from the center of Mestre. It was created from a brainchild in 2008 by Ruggero “Lello” Ravagnan and his wife Pina. The couple bet on live natural yeast, stone ground flours and strictly Italian grains. And the bet has paid off. The establishment has continued to grow year after year by continuing to remodel the interior yes, but also by refining the art of pizza. The dough is excellent, the finished product is crunchy and digestible, and it is topped with Slow Food Presidia products. These include fiordilatte from Agerola, tuna fillets from the Cantabrico sea, and cuttlefish from the Adriatic sea, just to name a few. It is a complete sensory and flavor experience. The service is competent and attentive, and the pizzeria is suitable for evenings with friends but also for couples. Reservations are recommended.
da 12 a 20 euro
Lello Ravagnan
Grigoris, Via Asseggiano, Mestre, VE, Italia
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041 915501
Di pregio (da 11 a 30)
Eccellente (oltre 10)
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