Grigoris

The story

Crafted with passion, served with love

Naturalmente Pizza

Grigoris describes itself simply as "Naturalmente Pizza" — and that straightforwardness is exactly the point. Based in Chirignago on the edge of Mestre, just inland from Venice, this pizzeria has built a reputation serious enough to earn the maximum 3 Spicchi from Gambero Rosso's Guida Pizzerie d'Italia — confirmed across multiple consecutive editions, including 2022 and 2023, scoring 90 points in the latter. The guide's own team calls those three slices practically an Oscar for pizza, the highest recognition awarded to the best pizzerias in Italy.

The Philosophy Behind the Dough

The kitchen's approach rests on two words: research and respect. Research means sourcing the finest raw materials — above all the flours, stone-milled from Italian wheat — alongside San Marzano tomatoes, fiordilatte from Agerola, extra-virgin olive oil, basil, and wild oregano, several of which carry Slow Food Presidium status. Respect means honoring the times and processes of natural fermentation, treating the house lievito madre (sourdough starter) and the dough itself as living things that cannot be rushed.

The result is a pizza that Grigoris describes as "free from the limits of tradition" — coherent in philosophy, consistent in quality, and quietly experimental in ambition.

The Team

Lello, named Maestro della Pizza by the restaurant's own news pages, leads a team that has attracted national attention. In 2018, Alessandro Cecchetti won the award for Best Emerging Pizza Chef of Northern Italy at the Festival della Gastronomia in Milan — an early signal of the talent the kitchen was developing. Beyond the pizza counter, a figure named Pina oversees desserts, crafting sweets that follow the same rules of digestibility and quality ingredients, from small indulgences to large traditional leavened cakes served throughout the year.

At the Table

The menu extends well beyond pizza. A dedicated supplì section, a full kitchen menu, and a dessert list sit alongside what the team calls an obsessive beer program: Lorenzo and the front-of-house team source craft beers from around the world, with new arrivals possible any day. A concise but considered wine list and a selection of spirits round out the offer, with the house philosophy firmly against rigid pairing rules. The evening atmosphere — open every night from 19:00, with outdoor seating and space for private parties — is described internally as "energy, every evening."