La Boca Pizzeria - Drumettaz-Clarafond

We went there one night by chance and finally it was a pleasant surprise. I took a salad that was really copyy, we can choose its garnish, really it was very good. My companion took a pizza she was also very good. the dough was fine but not too, very well garnished, everything is done with generosity. We talked to the boss, he was friendly, smiling. a small pizzeria, which unfortunately is not very well placed but which really deserve to continue and be better placed!

In weekend to aix the baths we went to this pizzeria with drumetaz what a nice surprise. We fell on a passionate pizza boss. charming welcome. Delicious pizza.We highly recommend, pizzayolo word

We came to eat pizza and really we were conquered they are super good you can go quietly service perfect nothing to say

My wife and I went to the boca one night. the place had been recommended by our son, we were looking forward to being able to taste the famous pizzas. We made many trips in italia and we had already had the opportunity to know some good moments in the country that invented the PIZZA. Our level of requirement was great, our high culinary references, with a great desire to satisfy the hunger we had that night. a board ..., save the kilometers, you can avoid the transalpine roads become useless and go to the drumettaz boca. Many pizzerias boast the quality of their pizzas, once again, we understood that the important one is not blah, but what is served in the plate with a lot of simplicity and humilityIn the small restaurant room with a view of the oven, a beautiful complicity between a father and the son obviously united by the same desire to do well. They evolve in a simple space, we tasted a margherita, and a pizza al tartuffo, ...a real treat.Some basics of pizza were respected in the letter to the boca. pizza dough was fine, crispy, edges raised and colored. the result was airy, light and not compact, far from the roborative or heavy pizzas we have already met. The ultimate refinement for the pizzas of the boca consisted of putting mozzarella di buffala, taste and flavor were at the rdv, an expert work .... Tomato, after mozzarella is the second key ingredient for pizza success. It is this tomato that will give all its acidified flavor. the dough, was a bread dough, handmade, left rested the time that goes well so that it can swell and lift quietly. pizzaiolo has detailed us how he was developing his flour from several carefully selected blends, a true science, a lot of inventiveness a beautiful passion of the “success” thing. The associated charcuterie was finely cut, and the fresh and crunchy rocket...The flavour of the truffle presents, but without exaggeration. The idea is once again to scent without stifling the rest of the ingredients. A rare moment, ... in a simple and quality place, or we will be happy to come back. ....Finally, our only negative comment ... these pizzaiolos father and son may have deserved to be Italian ...

Excellent pizzas well garnished with high quality ingredients.Localization a little far from the city but it is worth moving. Prices reflect the quality of the products used.Pizzaiolos at the top.