La Braciera - PALERMO
La Braciera
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Super welcoming and very good pizza, we really enjoyed it. I highly recommend it!
I recommend starting with Tartuff, Friarelli, and cheese-based pizzas: often, even high-end pizzerias disappoint as soon as they start serving cheese, but here it's the opposite: you'll notice the quality even more. It's almost impossible to find quality pistachio spread; however, it's available here. Among the specialty doughs, I recommend trying the Tri-nacria first. [Addition]: I bought a Michiluzzu five years [April 2026] after the original review: unlike others who lower the quality as soon as they become famous, here everything has remained the same—that is, top-notch. Since discovering them, I've only eaten pizza once or twice a year when I'm in Palermo.
We all ate pizza, and I have to say it was good, but the menu doesn't always have photos like the paper one, and sometimes it's hard to tell what shape you're about to order. The Lampedusa pizza, in particular, was a little too dry; it needed a sauce, as it had no tomato sauce at all and was a bit dry. A sore point were the desserts, which were tasteless and commercial. A place this beautiful, elegant, and with impeccable table service, starting with the owner's infinite kindness, deserved a better dessert menu. Perhaps some realistic fruit, or a cold, rather than hot, cheesecake made with mascarpone and not Philadelphia, and if you wanted, a few sweet treats, which never hurt.
The atmosphere was truly stunning, thanks to the kindness of the staff, who served us with courtesy and patience throughout the dinner. Delicious delicacies, from the radicchio appetizers to the various versions of caciocavallo cheese, good beer, and magnificent pizza dough, enhanced by the flavors of the various options.
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