La Marinara — Italian pizza & kitchen in Grand Baie, Mauritius

Fresh and genuine

Few ingredients.
Chosen one by one.

You can taste every single ingredient. Rocket from our own garden, ripe tomatoes, sauce kept at the right temperature, dough worked by hand with flour selected by our chef and finished with extra virgin olive oil.

• Our own rocket

  

  Grown by us, a few steps from the oven, and picked by hand the moment a pizza needs it. Peppery and alive, minutes after leaving the garden.

• Tomatoes

  

  Ripe Italian tomatoes, crushed rather than cooked to death, so the sauce keeps its sweetness and its colour.

• Sauce at the right temperature

  

  Checked every service. Too cold and it steams the base, too hot and it burns — we keep it exactly where the dough likes it.

• Dough made by hand

  

  Mixed, folded and shaped by hand, then left to prove slowly. Given time and handled with care — that is what makes it light and easy to digest.

• Flour selected by our chef

  

  Flours chosen one by one by the chef himself, from years spent with his hands in the dough. He keeps only the ones that prove well and bake light.

• Extra virgin olive oil

  

  Italian extra virgin olive oil, added raw at the end. It is the last thing you taste, so it has to be the honest one.

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La Marinara — Italian Pizza & Focaccia Lab

Every photo here comes straight from our own Instagram and Facebook pages: real evenings, real people, real dough. Every shot is ours.

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Tap the pizza to open the full gallery: dough, fire, garden herbs and the people around our tables.

Chef Paolo behind the counter: simple gestures, real ingredients, one pizza at a time.

I

THE ROOTS

Born on this island

Rishi Gukhool grew up in Mauritius. Here he learned hospitality, patience and the taste of what grows a few steps from home.

II

THE METAMORPHOSIS

Trained in Italy

In Italy he spent years on dough, fire and time. In those kitchens he gained a second name: Chef Paolo, or simply Paul.

III

THE RETURN

Home, with something more

He came back to Grand Baie (Mauritius) with an organic, natural way of baking, and opened La Marinara to share it.