Les meilleurs restaurantsde cuisine pâtes e pizza en Frejus

18/07/2026: I wanted to try this pizzeria after work for the first time, and I was really pleasantly surprised. The pizza I had was very good, the service was very friendly, nothing to complain about, and the pizza was generously portioned, unlike some pizzerias that put very little topping on it. Thank you to the whole team!

11/07/2026: Very tasty, the pizza base is one of the best I've eaten, so crisp. 5 of us ate there and everyone cleared their plates,very friendly staff, we will be returning,definitely recommend.

03/10/2026: I've known this pizzeria for about three years, having moved to Roquebrune-sur-Argens around that time. The pizzas are very good, with high-quality ingredients well-balanced, but like everyone, I have my favorite flavors. If I had to give it an overall rating, I'd say 9/10. The dough looks "basic" (visually), a bit like a frozen Oetker pizza, so far from the appearance of a typical "Italian" pizza with its distinctive shape, but it's actually very good! However, there are three negative points: #1: Sometimes, in the summer, due to the crowds and extra pizza chefs, the pizzas are often much lighter than usual because the temporary chef is either too light-handed or made a mistake! For example, I really like the "Nordic" and "Sea" pizzas. These should weigh at least 700 grams (so a minimum of 600 grams of pizza) with the box, but on two occasions, they weighed less than 550 grams with the box. This is a problem because, firstly, it's a rip-off, and secondly, it completely changes the flavor (you taste the dough more than the other ingredients, whereas the dough should be secondary to the other ingredients). So there's definitely something wrong! Therefore, please ensure they are always well-topped. The €1 price increase doesn't bother me much. However, if the quality drops due to fewer ingredients (intentionally or not), I won't be happy and I'll go elsewhere, forever and ever! PS: Yes, I know, I weigh the pizzas like a stickler, because I know that some businesses, once they have their customers, subtly skimp on the ingredients instead of raising the price, for discreet cost-cutting purposes. As long as it works, some people don't notice, good for them, but with me, no way! #2: Bella Pizz'a closes "for too long" and too soon after summer... Which is a bit disappointing for the locals who love their pizzas. Okay, I know, it's in St-Aygulf, so it's touristy, especially in the summer, but I have to admit that closing all winter, and on top of that, so early (this year, the end of September), is really unpleasant. Furthermore, if it's closed for too long, it could force regulars like me to go elsewhere, and then, if we find good pizzerias, to stop coming back during opening hours... so from a business perspective, I'm not sure it's a wise move. There are plenty of pizza makers out there, but not many who make truly delicious pizzas. However, I personally know two Italian ones, one run by two women (La Ro...) and the other by a guy with a shaved head (DG...), which are a good alternative. So perhaps you could try being open all the time, but not necessarily with the same hours in autumn and winter. Something to consider! #3: Regarding closing times, well, on Google I see "Temporarily closed," OK, however, this isn't indicated on your official website (bellapizzafrance), nor on your Facebook page, nor even if I walk past the pizzeria. There's no mention of the closure, its duration, or the estimated reopening time. It would therefore be wise to clearly indicate and update your closing times or periods on ALL YOUR WEBSITES! And do this with every change! THANK YOU IN ADVANCE!

30/09/2026: We tryned up to order our pizza on the final night of Service before closing for the season. It was quite a party with free wine, fresh cooked snacks and cake. When our pizzas came we could not believe quite how much toppings was added on the base ... Duck pizza was incredible as was the meat one we chose. We would have gone back again on our holiday if they had stayed ope n another week!