Marzo

The story

Marzo: Award-Winning Neapolitan Pizza in Paris

The vision behind the oven

Marzo delivers a grounded take on Italian cuisine in Paris, where founders Julien Cohen and Pascal Balland apply their experience from Grazie and Cinq-Mars to a strictly controlled kitchen. Their approach secured a place on the 2026 Le Fooding guide, which praises the duo for replacing neighborhood clichés with exacting standards. The recognition highlights their commitment to clean lines and precise technique rather than fleeting trends. Every element in the dining room reflects that deliberate philosophy.

Dough and seasonal plates

The kitchen builds its menu around a Neapolitan base that cooks quickly to achieve a crisp crust with a soft interior. This foundation supports a rotating selection of pizza creations, including green asparagus paired with fior di latte and bottarga, or artichoke cream layered over poivrade olives and Parmesan. Lighter plates such as a tuna and white bean salad or thinly sliced bresaola resting on a delicate tuna cream balance the heavier slices. Sweet finishes lean equally precise, with a classic tiramisu alongside experimental options like a chocolate or dulce de leche pizza.

Space and materials

Ceramic tiles line the main bar while Carrara marble tops every table, creating a bright and orderly environment. A separate sanctuary in the rear houses the pizzaiolo and his team, allowing guests to watch the dough transform without crowding the service area. Wooden counters and simple shelving keep the focus squarely on the food. Natural light floods the seating zones during lunch hours, setting a relaxed pace for both quick bites and longer meals.