L'impasto sur Illkirch-Graffenstaden

Incredible! We bought three pizzas tonight and we absolutely loved the Vegetarian one. Don't hesitate to go!

A fantastic pizzeria! The smell alone is amazing as soon as you walk in. The pizzas are generous, topped with lots of ingredients, and taste as good as they smell! I highly recommend it.

A fantastic spot in Illkirch! The pizzas and panuozzi are really good, the crust is light and the ingredients are flavorful. The service is friendly and quick, perfect for a quick bite or an evening out. I highly recommend it.

The best restaurant! From the welcome to the service, everything is pleasant, the food is delicious, and the prices are very affordable. Very clean. The waitress was amazing, as was the pizza chef. I highly recommend this restaurant, whether you want to take away or eat in; the service is quick and efficient.

An excellent pizzeria in Illkirch! The pizzas are truly delicious, generous, and prepared with great care. We enjoyed them from start to finish! And in addition to the quality of the pizzas, the welcome is really warm and friendly. It's a pleasure to find a place where you feel so welcome. I highly recommend L’Impasto to all lovers of good pizza! A wonderful discovery; we will definitely be back. 👌

The pizzas are magnificent 🤩 and it's very pleasant to go there; not only is the atmosphere great, but the people who work there are lovely and full of energy!

Exceptional pizzas, consistently high quality since opening; the organic dough is always so tasty and easy to digest. A wonderful discovery with lots of originality in their current pizzas…in short, a great place!

Excellent pizzas. Quality products. Top-notch service!

Super pizza 🍕, well-topped and really good

As a lover of Neapolitan Margherita pizza, I traveled across Italy to try the top 100 Neapolitan pizzas. And I ate dozens, if not hundreds. I'm thrilled to have finally found a pizzeria worthy of the name in my city, with prices that are quite reasonable for France. My only comments regarding the Margherita, based on my experience, are that the tomato sauce could use more salt. Perhaps even a touch of sugar and salt, the perfect balance of which only the Italians seem to have mastered. As for the crust, it could be baked at a slightly higher temperature for more golden edges and a less soggy center. And if you ever add the buffalo pizza to the menu, I'll be coming every week! Thanks to the pizza chef for his work with the fermentation process; with a few minor adjustments, I'll be back to give it 5 stars, I'm sure!