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In the charming Butte Sainte-Anne district, the Boncœur team makes molto mouth-watering Neapolitan pizzas. The dough is made with local flour and leavened for at least 48 hours, while the seasonal toppings feature fresh, carefully chosen – and in some cases even hand-foraged – local and Italian produce, so nothing is left to chance. Small terrace for al-fresco meals in fine weather. And if you’ve any room left, make sure you try the cioccolata pizza!
“Back from the fields pizza”: ricotta cream with wild garlic, fior di latte, wild garlic, runny egg yolk, cabbage pickles, pecorino romano, peppers and a dash of olive oil.
“Tiramisu that rocks”
The restaurant will be closed on the following dates:
from 22/12/2025 to 01/01/2026