Pizzamore Paris - Montparnasse Pizzeria

Toasted bread tartine topped with cherry tomatoes, creamy truffle stracciatella and arugula. A mix of crispy and melting textures with a pronounced truffle flavor. Usually eaten with hands or cutlery as a starter.

Pizza with tomato sauce topped with ham and half a fresh burrata added after cooking. The burrata provides a cold creaminess that contrasts with the hot dough. To be enjoyed in slices.

Long pasta served with an assortment of seafood (langoustines, mussels, clams). A dish with intense iodized flavors. To be eaten by twirling the pasta around the fork.

Raw red tuna cut into small cubes, served with avocado and smoked fresh cheese. A fresh starter combining the marine taste of the fish and the creaminess of the cheese. Served cold.

Toasted artisan bread slices topped with tomatoes, avocado and creamy burrata. Reminiscent of the Italian flag colors. Crispy and fresh in the mouth.

Ball of fresh Italian cheese with a creamy center served with cured Parma ham. Classic mix of savory and milky flavors. Ideal for sharing or as a hearty starter.

Luxurious version of burrata flavored with truffle, served with grilled vegetables. Earthy and intense truffle flavor combined with the cheese's sweetness. To be enjoyed with bread.

Very large portion of burrata (500g) served with heirloom tomatoes. Ideal for sharing among several people. Fresh, creamy and seasoned with olive oil and herbs.

Classic salad made with buffalo mozzarella, tomatoes and basil. Simple, fresh and light. Represents the essence of Italian summer cuisine.

Gratin of eggplant and zucchini with tomato and melted cheese. Hot, rich and comforting dish. Melting and flavorful texture.

Pizza with tomato base enhanced with creamy burrata and homemade pesto. Balance between the acidity of the tomato and the sweetness of the cheese. Typically Italian crust.

White pizza with pumpkin cream, topped with cheeses, smoked ham (speck) and walnuts. Sweet and savory autumn flavors with a crunchy touch.

Pizza rich in cheeses and cured meats (pork cheek), flambéed with cognac for a spectacular and aromatic touch. Intense and smoky flavor.

A tribute to Bologna with mortadella, smoked cheese and truffle. Sophisticated combination of fine cured meats and forest aromas.

The classic Neapolitan pizza: tomato, mozzarella and basil. Simple and timeless.

Premium version of the Margherita using buffalo mozzarella, richer and creamier.

Pizza without cheese with savory sea flavors thanks to anchovies and capers. Pronounced garlic and oregano taste.

Pizza with four Italian cheeses. Rich, melting and very flavorful, ideal for cheese lovers.

Vegetarian pizza topped with grilled Mediterranean vegetables. Fresh and colorful.

Pizza topped with bresaola (air-dried beef) and fresh cheese after cooking. Light yet flavorful.

Pizza divided into four parts, each with a different ingredient (artichokes, mushrooms, olives, ham). Variety of flavors in one dish.

Pizza with tuna and sweet red onions. A simple and tasty Italian classic.

Spicy pizza with chorizo (spicy salami). For those who like spicy dishes.

Traditional Neapolitan white pizza with Italian sausage and broccoli rabe (friarielli). Slightly bitter taste of the vegetables that pairs well with the richness of the sausage.

Very fragrant truffle pizza, with mushrooms and parmesan. An intense and refined taste experience.

Original pizza combining land products (potatoes, zucchini) and sea products (prawns). Sweet and delicate.

Pizza topped with raw ham, arugula and parmesan after cooking. Freshness of the salad on the hot pizza.

Pasta stuffed with mushrooms, served with a creamy truffle sauce. Dish rich in forest flavors and very aromatic.

Long flat pasta served with salmon and Sicilian pistachios. Original combination of fatty fish and crunchy dried fruit.

Spaghetti with flavors of southern Italy: olives, capers and crispy dried peppers, softened by burrata.

Italian classic with clams, enhanced by bottarga (dried mullet roe) which provides a powerful marine flavor.

Pasta with quality Italian sausage, mushrooms and saffron. Golden yellow and fragrant sauce.

Seafood and fish pasta (prawns and sea bass) with asparagus sauce. Refined surf and turf dish.

Grilled beef slices served rare or medium on salad. A light accompaniment that enhances the meat.

Breaded and fried veal cutlet, served with the bone. Crispy on the outside and tender on the inside, served with potatoes.

Veal escalopes coated in a tangy lemon sauce. Fresh and light dish, served with pasta.

Grilled sea bass fillet served on a potato cream and diced small vegetables. Mild flavors and melting texture.

Grilled sea bass fillet with lemon sauce, served with fresh pasta. Simple and delicious.

Truffle-flavored fried potatoes. An indulgent side dish.

Classic portion of homemade fries.

Assorted vegetables (often eggplant, zucchini, peppers) grilled. Healthy and flavorful.

Oven-baked potatoes with rosemary and other herbs.

Peppery green salad with hard cheese and balsamic vinegar. Ideal for refreshing the palate.

The most famous Italian dessert: coffee-soaked biscuits, mascarpone cream and cocoa. Creamy and energizing.

Jellied dessert cream served with fruit coulis. Smooth and melting texture.

Crispy fried pasta rolls filled with a sweet ricotta cream. Typical Sicilian dessert.

Crispy mille-feuille with cream and red berries. Light and fruity.

Quality artisanal ice creams.

Hot drink (coffee or tea) served with several small miniature desserts. Perfect for tasting everything.

Sweet dessert pizza, spread with chocolate-hazelnut spread and sprinkled with pistachios. Very indulgent and to share.

Selection of various Italian cheeses.