The best pizza in Mauritius starts with its ingredients

“Best” is a big word — so we let the ingredients speak. At La Marinara in Grand Baie, every pizza is built from things you can name: rocket grown in our own garden, ripe Italian tomatoes, dough made by hand with flours selected personally by Chef Paolo, and extra virgin olive oil poured raw at the end.

Neapolitan margherita with hand-crushed Italian tomatoes, mozzarella and basil at La Marinara, Grand Baie — among the best pizza in Mauritius — Few ingredients, chosen one by one — nothing to hide.

Why it tastes different

We grow — rocket and herbs come from our own garden, minutes before serving.
We knead — slow-proved dough, mixed and folded by hand, light and easy to digest.
We serve — baked to order, finished with raw extra virgin olive oil.

Fresh and genuine

Few ingredients.
Chosen one by one.

Our standard

A good pizza hides nothing.

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
Rocket picked by hand in our own garden, a few steps from the oven.
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 by hand for a sauce that stays sweet.
Ripe Italian tomatoes, crushed rather than cooked to death, so the sauce keeps its sweetness and its colour.
Sauce at the right temperature
The sauce is checked at every service, kept exactly where the dough likes it.
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
Dough folded by hand and left to prove slowly before it meets the oven.
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
Focaccia made with flours the chef selects himself, from experience.
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, poured raw as the final touch.
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.