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Sartoria Panatieri
At Sartoria Panatieri, a modest pizzeria in Eixample, the kitchen treats each pie as a vehicle for seasonal ingredients sourced with visible obsession—organic flour from local mills, house-cured charcuterie, vegetables at their peak. The result is pizza that transcends the category: sobrasada meets Mahón cheese and wild fennel; apple compote pairs with bleu cheese and freeze-dried apple; each combination arrives as a small argument about what the form can hold.