Pizzéria Chez Sauveur
Pizza restaurant · 1st Arr. ·
Pizzeria with organic flour, sourdough, fresh ingredients, house cuisine
Pizzeria with organic flour, sourdough, fresh ingredients, house cuisine
"Pizza rode into Marseille in the early 19th century on big waves of immigration from Naples, and most of the pies you’ll find across the city are Neapolitan-style. Chez Sauveur’s have evolved a bit since their opening in 1943, from that traditional pillowy crust to something thinner and crispier, but they’re still as good as ever. A less doughy crust means you can more easily polish off a whole pie, and the 18 different options come in “light appetite” and “normal” sizes. La Spéciale lives up to its name—it’s cooked with a tomato base, then topped post-oven with cherry tomatoes, little clouds of buffalo mozzarella, olives, and squiggles of pistou, which is Provençal pesto without the nuts. The restaurant is on a narrow and fairly dark street, so the outdoor tables are well shaded and the dining room isn’t too hot." - sophie friedman
"Pizza rode into Marseille in the early 19th century on big waves of immigration from Naples, and most of the pies you’ll find across the city are Neapolitan-style. Chez Sauveur’s have evolved a bit since their opening in 1943, from that traditional pillowy crust to something thinner and crispier, but they’re still as good as ever. A less doughy crust means you can more easily polish off a whole pie, and the 18 different options come in “light appetite” and “normal” sizes. La Spéciale lives up to its name—it’s cooked with a tomato base, then topped post-oven with cherry tomatoes, little clouds of buffalo mozzarella, olives, and squiggles of pistou, which is Provencal pesto without the nuts. The restaurant is on a narrow and fairly dark street, so the outdoor tables are well shaded and the dining room isn’t too hot." - Sophie Friedman
Ivan L.
Paddy O.
Yasemin K
charle T.
Robert V
Peter R
Ashkan M.
Colin S.