A sprawling terrace, sweet tunes and a solid natural wine list make this our very favourite pizza joint.
The secret is in the dough, fashioned from high-protein Manitoba flour, left to mature for three to four days.
Little more than eight options on the menu – dependent on the season – with smatterings of high quality antipasto and plenty of natural wine by the glass.
A particular Summer highlight was the Portobello, laced with coulis de courgette, sliced Portobello mushrooms and smoked ricotta.
It’s pizza as it should be. Great ingredients, great dough, little fuss. Not at all surprising when you learn that the founder/chef Antony Cointre, served under Raquel Carena at Le Baratin.
In short, there are plenty of reasons to eat here. One of which is the fact that Allegra is open all day Saturday and Sunday, meaning 4pm lunch poses no problem.
The hardest part will be picking which pizza you want to get involved with.
You can also have coffee, croissants and a continental-style breakfast if you feel the urge to be there circa 9am.
Impress fellow hipsters: Manitoba flour is made from North- American soft wheat of Manitoba, found in Canada, and often referred to in Italy as farina americana.
Allegra, 70 Rue du Faubourg Saint-Martin 75010
T. +33 (0)1 42 08 16 81
Metro: Chateau D’Eau
Monday to Friday 8am – 11pm
Saturday & Sunday 9am – 11pm