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Restaurant

Sartoria Panatieri

Opened in Gràcia in 2018 as Garden Pizza by chefs Rafa Panatieri and Jorge Sastre, both formerly of Roca Moo, the project rebuilds the Italian pizza format around Catalan and Spanish ingredients — mortadella with Idiazábal cheese, roast pumpkin with Iberian pork belly — while keeping a wood-fired oven and a 72-hour, stone-milled dough. The founders cure their own cold cuts and cheeses on-site rather than buying them in.

Carrer de l'Encarnació, 51, Gràcia, Barcelona 08024 (a second, larger location trades as Sartoria Panatieri Eixample at Carrer de Provença, 330, both under the same ownership and menu) · Barcelona · Pizza contemporanea · est. 2018

A pizza with a blistered crust, topped with tomato, mozzarella and dark leafy greens, on a wooden board.
From Sartoria Panatieri (@sartoriapanatieri)

Why it is here

Opened in Gràcia in 2018 as Garden Pizza by chefs Rafa Panatieri and Jorge Sastre, both formerly of Roca Moo, the project rebuilds the Italian pizza format around Catalan and Spanish ingredients — mortadella with Idiazábal cheese, roast pumpkin with Iberian pork belly — while keeping a wood-fired oven and a 72-hour, stone-milled dough. The founders cure their own cold cuts and cheeses on-site rather than buying them in.

What to order

Pizza with roasted cherry tomato sauce, mozzarella and basil hollandaise

What we looked at

72-hour fermentationStone-milled organic flourWood-fired ovenOwn charcuterie and cheese made on siteCatalan/Spanish ingredient substitution for Italian originals