Cherry tomatoes are roasted for 4 hours until they are sweet and intense. They are served over a white base with our house-cured artisan cheese. It's finished with fresh basil and premium olive oil. It highlights the quality of their vegetable sourcing.
Tips from diners
Even without meat, this is a flavor bomb. The roasted tomatoes are like little explosions of sweetness. The cheese is very unique.
We use our house-cured pork sobrassada, which is slightly spicy. It is topped with DOP buffalo mozzarella and finished with a drizzle of local blossom honey and a touch of fresh oregano. The combination of the rendered pork fat and the sweet honey is legendary.
Tips from diners
A mandatory order. The flavor profile is incredible. The crust is thin, bubbly, and has that perfect 'leopard-spotted' char.
We take the best vegetables of the season (leeks, asparagus, or radiches) and roast them until slightly charred. They are served with a light, airy foam made from premium Atlantic anchovies, providing a savory, saline finish.
Tips from diners
The anchovy foam is the secret. It makes the vegetables feel very savory. A great example of their technical skill with non-pizza dishes.
House-made stracciatella (creamy ribbons of mozzarella) topped with a vibrant house-made basil pesto and toasted Mediterranean pine nuts. It's served chilled and is the perfect fresh contrast to the hot pizzas.
Tips from diners
Extremely fresh. The pesto has a great garlic kick. It's very light and great for sharing before the heavy carbs arrive.
Everything on this board is made by the chefs. It typically includes spicy chorizo, fennel salami, and their award-winning mortadella. Served with house-baked grissini and pickled seasonal vegetables. It defines the 'Sartoria' (tailor-made) philosophy.
Tips from diners
Don't skip the starters. Their charcuterie board is as good as any you'll find in Italy. The mortadella is particularly smooth.
Directed by Rafa Panatieri and Jorge Sastre, Sartoria Panatieri is not a standard pizzeria. They focus on 'The Farm to Pizza' philosophy, curing their own meats, making their own cheeses, and sourcing flour from small local mills. The result is a sourdough pizza with a technical and flavor depth that has earned it top rankings in global '50 Top Pizza' lists.
Because of its global reputation, the line is inevitable. Book at least 2-3 weeks in advance. They have two locations — the Eixample one is larger and easier to get a spot at.
The Eixample branch has an industrial, cool vibe with high ceilings and an open kitchen. Great for a fun group dinner with friends and plenty of wine.
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