Tatou Pizza

The quintessential Italian pizza with a tomato sauce base and melted mozzarella. Simple, effective, and appreciated for its balanced flavors. Best enjoyed hot to savor the stretchy cheese.

A pizza without mozzarella, emphasizing aromatics: garlic, basil, and onion. Parmesan adds a salty, umami touch. Flavorful and fragrant.

A bright pizza with fresh cherry tomatoes that add sweetness and acidity. Enhanced by garlic and basil on a classic base.

A pizza with pronounced Mediterranean flavors thanks to salty anchovies and capers. Olives complete this typical southern Italian blend.

A meat-free option topped with an assortment of grilled vegetables (often bell peppers, eggplant, zucchini). Colorful and rich in vegetable flavor.

A pizza rich in green vegetables with spinach and zucchini, accompanied by mushrooms. A balanced and tasty choice.

For blue cheese lovers, this pizza features gorgonzola, a creamy and tangy Italian cheese. Parmesan enhances its character.

The famous 4 cheeses, combining mozzarella, gorgonzola, brie, and parmesan. A rich, creamy, and very indulgent pizza.

The four seasons pizza, traditionally divided into four parts representing the seasons, topped with mushrooms, artichokes, bell peppers, and ham. Varied and complete.

A pizza with pronounced Mediterranean flavors thanks to salty anchovies and capers. Olives complete this typical southern Italian blend.

A pizza featuring eggplant, paired with ham and parmesan. The eggplant provides a melting texture that pairs well with tomato.

A spicy pizza with chorizo and mellowed by egg and bell peppers. A mix of Spanish flavors on an Italian base.

The folded pizza, sealed like a turnover. Topped with ham, mozzarella, and often a runny egg inside. Crispy outside, soft inside.

A richer version of the calzone with salami and a blend of four cheeses. Very hearty and intense in flavor.

The queen of classic pizzas in France, topped with cooked ham and button mushrooms. Mild and crowd-pleasing.

A pizza highlighting Parma ham (prosciutto crudo), often added after cooking to preserve its delicacy, accompanied by parmesan shavings.

A 'white' pizza (cream base) inspired by the Savoyard tartiflette. Potatoes, bacon, and reblochon cheese make it a very comforting dish.

A pizza for those who like spicy meat, combining merguez and chorizo. The egg adds creaminess to this zesty combination.

An original combination with gorgonzola, egg, and fresh herbs. The blue cheese dominates with its strong flavor.

A fresh and distinctive pizza with peppery arugula, melting eggplant, and gorgonzola. A beautiful balance of textures and flavors.

Inspired by 'all'amatriciana' pasta, this pizza combines smoked bacon and onions, with a touch of fresh cream to soften the tomato sauce.

A hearty and complete meat pizza with ham and chorizo. The addition of egg and parmesan makes it a rich and satisfying dish.

The house specialty, mixing land and sea with tuna and goat cheese. Arugula adds a crisp note of freshness.

A delicate sweet and savory pizza with goat cheese, zucchini, and a touch of honey. Mild and refined.

A spicy pizza with Maghrebian flavors, featuring merguez and onions. The 'peuf' topping (likely a typo for egg) completes the dish.

A very meaty pizza with minced meat and chicken. Ideal for big appetites.

The famous pineapple pizza, controversial but popular. The sweet pineapple and salty ham create a unique contrast.

A refined pizza with confit tomatoes that provide concentrated sweetness, paired with ham and fresh basil.

A fish pizza with salmon, often smoked or fresh, and red onions for a kick. A flavorful seafood alternative.

A very trendy gourmet pizza with a pistachio cream or pesto base, Italian mortadella, and creamy burrata added after cooking.

A luxurious pizza crowned with a whole or creamy burrata ball, accompanied by Parma ham and arugula. Freshness and creaminess guaranteed.

For truffle lovers, this pizza with a truffle cream and mushroom base is rich and fragrant, enhanced by burrata.

A pizza with a Genoese pesto base (basil), very rich in ingredients with burrata, bacon, and gorgonzola. An explosion of Italian flavors.

A revisited Sicilian pasta dish with chorizo. Traditionally made with fried eggplant, tomato, and salted ricotta. Ridged pasta tubes that hold sauce well.

Short pasta in a spicy tomato sauce with chili and garlic. 'Arrabbiata' means 'angry', referring to the dish's spiciness.

Short pasta served in a creamy four-cheese sauce. A very creamy and comforting dish.

Spaghetti served with a spicy tomato sauce with capers, olives, and tuna. A flavorful recipe from southern Italy.

The classic seafood pasta (mussels, shrimp, calamari depending on availability) with a light garlic and tomato sauce.

Probably 'Aglio e Olio', a simple and delicious recipe: spaghetti sautéed in olive oil and garlic. Very fragrant.

Cheese-filled pasta, usually served with a creamy sauce. Melts in your mouth and is flavorful.

Penne served with a creamy mushroom sauce. A dish with mild, forest-like flavors.

Long, flat pasta served with whole clams (vongole), cooked in white wine, garlic, and parsley. A great Italian classic, briny and elegant.

Ribbon pasta coated in green pesto sauce (basil, pine nuts, parmesan, garlic, olive oil). Fresh and herbaceous.

Eggplant baked with tomato sauce and cheese (often mozzarella and parmesan), 'Parmigiana' style. Melting and gratinated.

Layers of pasta, bolognese sauce (meat), béchamel, and cheese, baked until golden. The quintessential Italian family dish.

Sweet carbonated drink in a bottle. Refreshing. (Note: the indicated '5 cl' content is likely a display error for 33cl or 50cl).

Half bottle of Italian wine (red, white, or rosé depending on availability). Ideal for 1 to 2 people.

Standard bottle of Italian wine. Traditional accompaniment for pizzas and pastas.

Light and refreshing Italian blonde beer (Peroni or Moretti type). Pairs very well with pizza.