Pizza restaurant nella regione di Sharon

Artisanal modern Italian cuisine. Our menu emphasizes the local making of dough, the use of fresh raw materials, cooking methods and unique human processes that create doughs and dishes with a delicate and distinct texture. In our patisserie you can find classic Italian desserts alongside desserts from the new Italian cuisine. You can enrich the meal with our unique wine menu and colorful cocktails.

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Fratelli's cuisine combines the strong flavors of Italy with Mediterranean touches. On Sundays through Thursdays, between 4:00-6:00 p.m., enjoy an aperitif with a 20% discount on the menu

Chow Regazzi! Yes, that's us. The guys who went on a journey of several months in Naples in search of the perfect pizza. It took hundreds of tastings and dozens of visits to the greatest experts until we felt ready and returned to Israel with the perfect recipe. Dough that rises 72 hours in advance and then goes into a hot Italian oven at 450 degrees heat with shreds of real mozzarella and a secret tomato sauce that is passed down from generation to generation in the land of the boot. Since that trip to Naples in 2020, we managed to establish Regatzi Petah Tikva - a unique Neapolitan pizza bar that everyone knows and now we decided to take it to the next level and provide a new experience... Welcome to our new home in the most magical location of Hod Hasharon! Our menu is built from a real Italian hierarchy... starting with the small dishes that are fun to order, Fresh handmade pastas to the crazy pizzas that will blow your %&^ And what do you drink? An Italian spritz or Chianti Classico that combines perfectly with the dough! In short, let's eat... because we can dig about it for hours.

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Furman's was born in 2019 by Aviad and Avivit Forman, a couple of brothers from Kiryat Yam. The wood-burning tabon imported from Naples and specially produced in accordance with the Furman's pizza chain is the great love of the two brothers, and every pizza they make is made from the best ingredients, the sauces and toppings are made fresh every day and the dough is made with a special recipe developed by Aviad with a 48-hour rise, the cheeses come from Israeli farms .

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Artisanal modern Italian cuisine. Our menu emphasizes the local making of dough, the use of fresh raw materials, cooking methods and unique human processes that create doughs and dishes with a delicate and distinct texture. In our patisserie you can find classic Italian desserts alongside desserts from the new Italian cuisine. You can enrich the meal with our unique wine menu and colorful cocktails.

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A pizza bar that offers a culinary and alcoholic experience. In the menu you will find gluten-free options as well as vegan options. Along with the pizzas and dishes, there is also a wide alcohol menu

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A happy and unique bar that combines a happy and light atmosphere with a meticulous, precise, and crazy pizza menu with unique and exaggerated combinations! Our special pizza and dough menu is responsible by none other than Raanan Noel, the famous piccolo in Israel who represented us in a variety of international competitions!

Joya successfully connects an old world and a new world, this connection can be distinguished from the meticulous dishes of Chef Bnei Ashkenazi to the design of the architect Marco Sabra, who was born in Italy and is himself a bridge between worlds. Chef Ashkenazi advocates serving satisfying and simple large dishes as required in the new world, alongside a fancy preservation of recipes, flavors and cooking methods of the old world and Italian classics. The pizza dough was learned from the renowned picciolo Thomaso Rojero from Calabria, the magical traditional recipe of the dough stars in joya alongside quality raw materials such as specialty pastas, chestnuts, Italian tomatoes and truffles. Joya's design interpretation combines contemporary urban design with design elements from the world of Italian tradition. Marco considered the tabun as a central item in the restaurant space, just as has been the practice in Italy for centuries, in this way the warm and pleasant atmosphere of the tabun is transferred to the seating space. On the other hand, elements of rusted metal beams and columns are used, which form an industrial frame for the main bar. The special interaction of new and old can be seen from the floor of the restaurant to the special ceiling that gets modern graphics with traditional elements. The experience of the worlds of contrasts and special designs will continue into a huge terrace flooded with greenery and spices for kitchen use.

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When we started setting up the pazo we thought about how we build a place where pizza is a way of life, a place that has its own pace and atmosphere of release. With these thoughts we set off on a journey in Italy that included visits to 73 pizzerias and bars to learn and develop the perfect concept. We especially flew a huge oven with a revolving stone floor that reaches a temperature of 350 degrees where our pizzas get the crispiness and perfect taste that you will not be able to forget. We did not want to be another pizzeria that is taken away and left. We built a place that is like home, with a fine cocktail menu that corresponds perfectly with our pizzas to complete the experience. The music in our pazo is happy, always. In short, let's pazo.

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Artisanal modern Italian cuisine. Our menu emphasizes the local making of dough, the use of fresh raw materials, cooking methods and unique human processes that create doughs and dishes with a delicate and distinct texture. In our patisserie you can find classic Italian desserts alongside desserts from the new Italian cuisine. You can enrich the meal with our unique wine menu and colorful cocktails.

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