Marinela pizza A pizza and wine pairing

A professional cook and pastry chef, I discovered a real passion for pizza during training in Paris with world champion Eric Riem. After a first address in Hendaye, I now welcome you to Ciboure in a warm and cozy place, around a menu that I wanted to be simple, refined, and above all delicious.

Quality being the priority, the pizza dough is artisanal, made with Italian Stagioni flour; it rests for a minimum of 48 hours to give it the authentic taste of Italian pizzas.

All ingredients are fresh and mostly from local producers ; Burrata mozzarella and stracciatella are made in Bayonne at the Marengo dairy, the meat comes from our butcher Pantxoa de Aizpurua in the Marinela district of Ciboure and Donibane Primeur in Ciboure supplies the vegetables.

Also passionate and qualified in oenology, I take great pleasure in offering you “ pizza-wine ” pairings, which I created in collaboration with my supplier Sébastien Luciani from the “la Tour des Vins” cellar in Urrugne. To push this desire to highlight the best local producers to the limit, you can also come and taste the Amodio beer brewed in Bidart, the Kupela ciders and the Txakoli Blai which is produced in Getaria.

All you have to do is choose your tasting method : on site, to take away or delivered !