Our take
Pizza dough made on site that ferments for at least 72 hours, and home cooking inspired by the seasons.
Pizzeria on avenue de Gramont in Vichy: homemade dough left to ferment for at least 72 hours, artisan pasta and homemade desserts.
An Italian spot at 7 avenue de Gramont, in Vichy, run by Lucas Buck (chef and manager) and Jason Biancolin (executive chef).
The pizza dough is made on site, with Italian soft wheat flour, and ferments for at least 72 hours. The pasta comes from an artisan, the Moulin du Gragagno. The desserts are homemade.
As for the pizzas, homemade recipes inspired by the seasons: goat's cheese and local honey, burrata and Parma ham, artisan smoked trout. Dishes can be made vegetarian, vegan or gluten-free, to eat in or take away.
Why we love it
- Pizza dough made on site, fermented for at least 72 hours
- Artisan pasta from the Moulin du Gragagno
- Homemade desserts
Before you go
- Open Tuesday to Saturday, from 12:00 to 14:00 and from 19:00 to 22:00, closed on Sunday and Monday (2026 hours)
- On Friday and Saturday evenings, remember to book your pizzas and desserts (in 2026)
- Dishes can be made vegetarian, vegan or gluten-free
- Two car parks nearby, free parking from 12:00 to 14:00 and after 18:00 (in 2026)
Practical info
- Address
- 7 Av. de Gramont, 03200 Vichy
03200 Vichy - MondayClosed
- Tuesday12h–14h, 19h–21h30
- Wednesday12h–14h, 19h–21h30
- Thursday12h–14h, 19h–21h30
- Friday12h–14h, 19h–22h
- Saturday12h–14h, 19h–22h
- TodayClosed
Opening hours
What visitors say
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