Discover our gourmet/ award-winning pizzas (only in the evening)
Primavera: Parma 2015 - The Mediterranean: Parma 2016 - The Riviera: Milan 2017 - La Stelina Barbajuan: creation Menton 2021.
Possibility of gluten-free to book 24 hours in advance.
Primavera: Parma 2015 - The Mediterranean: Parma 2016 - The Riviera: Milan 2017 - La Stelina Barbajuan: creation Menton 2021.
Possibility of gluten-free to book 24 hours in advance.
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«The secret is dough», reveals the pizza world champion.
It was “by chance” that Laurent Raimondo fell into the world of pizza. And he was not small. After a career as a building designer, he began to rub shoulders with the world of Italian cuisine in 2000 in Monaco, at the age of 30: I had never done anything. I bluffed when I said I was the best pizzaiolo,” he says today. And «best pizzaiolo», Laurent Raimondo became it 17 years later.
This Mentonnais has just been crowned world champion...
It was “by chance” that Laurent Raimondo fell into the world of pizza. And he was not small. After a career as a building designer, he began to rub shoulders with the world of Italian cuisine in 2000 in Monaco, at the age of 30: I had never done anything. I bluffed when I said I was the best pizzaiolo,” he says today. And «best pizzaiolo», Laurent Raimondo became it 17 years later.
This Mentonnais has just been crowned world champion...
Services
Air conditioning
Animals accepted
- Accessibility
- Accessible for self-propelled wheelchairs
- Activities
- Sports event broadcasting
- Equipment
- Baby chair
- Air conditioned restaurant
- Toilets
- Services
- Pets welcome
Bank/credit card
Travellers Cheque
Cash
Ticket Restaurant cardCapacity
200 place setting
120 Dining tables outside
Location
Contact Restaurant Chef Zïolo
- chefziolo.fr
Spoken languages
Environment
- Town location
