Sourdough pizza and natural wine restaurant opened in 2021 by chef Javier Ramirez and co-founder Andreina Matos. Known for pies with a 48-hour cold-fermented crust fired in a wood-burning oven (za'atar, Sichuan peppercorn, burrata toppings), plus produce-driven small plates and a deeply curated natural wine list. Ramirez ranked No. 35 at the 2025 Best Pizza Awards in Milan and holds four-time Michelin Bib Gourmand recognition.
Solo tú la ves. Qué pediste, qué repetirías, la mesa que hay que pedir.
Sin ofertas en este lugar. ¿Conoces uno?
Small indoor dining room with circular booth seating and minimal white walls; a shelf of natural wine bottles doubles as decor and a menu.
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