We're proud of our pizza. It is a thing of beauty. Great pizza isn't complicated. But it's not easy, either. You have to get everything right. Every day. Every time. Everywhere. No half measures. No corners cut. Start off with the dough. We've been using the same recipe since we first started, back in 1965. It's our big secret. But it's the only one. Everything else is plain to see. That's why we have open kitchens.
Fechas y Horarios:
Mon 11:30 - 23:30
Tue 11:30 - 23:30
Wed 11:30 - 23:30
Thu 11:30 - 0:00
Fri 11:30 - 0:00
Sat 11:30 - 23:30
Sun 11:30 - 23:00
This distinctive identifies restaurants which have an agreement of colaboration with the provincial or national associations of celiacs and they have received training provided by the Association, to which all staff should attend: purchasing manager, chef, chefs, assistants , room managers and waiters.
Imprimir
Ver en Google Maps