Adelio Pizza sur Paris

8,1

Basé sur 231 avis trouvés sur 2 webs


tendance

1 559
De 13 823
à Paris
166
De 1 068
de cuisine Italienne à Paris

Les clients commentent vos plats de...

pizza

Note et avis

Very friendly staff and very good pizza.
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18 mars 2026
10,0
Very good pizza at a good price. The ingredients are high quality and plentiful. The owner and staff are very welcoming and polite. I recommend it.
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26 février 2026
10,0
The pizzas are good and the vendor is super nice 🍕
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01 février 2026
10,0
The pizzas are good and the vendor is super nice 🍕
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31 janvier 2026
10,0
Excellent pizzas, very friendly staff. Fast service. Highly recommended!
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20 janvier 2026
10,0
Great welcome, warm and friendly, and the pizzas are delicious. Excellent value for money. I had a Margherita, a four-cheese pizza with tomato sauce, and an Adelio. See you soon!
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18 janvier 2026
10,0
It's a tasty pizza, a good size, and with fresh ingredients. The young man is friendly. He doesn't speak the language, but he communicates well. Mexico is happy to have a great taste of French pizza.
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14 novembre 2025
10,0
It tastes like an original Italian pizza 🍕
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14 novembre 2025
10,0
Delicious pizza. Friendly staff. Seating is a bit cramped, but it's cozy. Reasonable prices.
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21 octobre 2025
8,0
Everything is perfect, their pizzas are excellent, because they are made with good products. Excellentissimo ✨
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21 octobre 2025
10,0

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10/04/2026: I don’t know I didn’t even go inside. I don’t know if I have the right to comment and I haven’t eaten the pizza yet so I can’t say if I don’t like it. (i’m sure you’ll like it💯)
09/04/2026: It's easy to get past this small Italian pizzeria; it may be one of many places you stop for a drink or a bite. But when you do, you meet a cheerful fella from Sardinia who will feed you and pour you enough Campari on ice so you wouldn't and couldn't leave the place in a hurry. If locals eat there, it must be good, and the pasta and risotto were amazing. See you tomorrow, the Sardinian shouted, and indeed, I would come and eat here again.

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