PIZZERIA MANO
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Artisanal pizzas made with passion, heart, long-fermented dough and excellent fresh produce.
If you're staying in a B&B on a Tuesday evening, you'll notice that there's no restaurant nearby... That's why Mano's pizzeria combines the essential with the pleasurable. Fresh, local produce, such as goat's cheese from Pauline's farm, delicious PDO burrata, and homemade pizza dough fermented for at least 36 hours. Having cut his teeth in Marseille and then Valence, Joey has put all his heart and passion into this establishment. It's an artisanal pizzeria that we really enjoyed discovering at Le Petit Futé.
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