Grigoris

Grigoris sits on Via Asseggiano in Mestre and announces itself with the scent of long-fermented dough and freshly melted fiordilatte. Step inside and you find a focused pizzeria where naturally leavened sourdough forms the foundation of every pie. The first bite tells you the kitchen prizes texture: a digestible crumb, a blistered rim, and toppings that arrive bright, not heavy. In Mestre, diners come for artisanal Italian pizza, thoughtful wine and craft beer pairings, and a service team able to recommend the perfect match by the glass. Grigoris is an Italian Pizza restaurant in Chirignago-Zelarino, Venice, led by Ruggero Ravagnan - Pina Toscani. Their philosophy centers on “naturalmente pizza”, long fermentation, stone-ground flours, and high-quality, traceable produce. The restaurant has Gambero Rosso three-spicchi recognition. The team works with Slow Food Presidia suppliers for key dairy and tomato elements, and this sourcing shows on the plate in clean, intense flavors. Leadership is collaborative; when the kitchen refines a dough or a topping, the change is immediate and deliberate. The menu at Grigoris is direct and ingredient-first. Start with ’Nduja e cime di rapa: San Marzano tomato, Agerola fiordilatte, Calabrian ’nduja and bitter turnip greens that cut the spice and oil. Sogliola e carciofi pairs delicate sole from the upper Adriatic with potatoes, basil pesto, artichokes and a touch of hollandaise to add silk without heaviness. The seasonal vegan pizza rotates with local vegetables and plant-based cheese, keeping the menu fresh and relevant for plant-forward guests. Dough is the silent star: long fermentation and controlled hydration yield a base that browns quickly at high heat while staying light and easy to digest. Technique matters here, high-heat baking, rapid turnaround, and precise topping amounts deliver balance. The menu shifts with seasonal availability. Tableside, the beverage program supports the kitchen rather than competes with it. Grigoris curates Italian and international wines chosen for pairing, alongside a tight list of international craft beers. Staff, many of them young and well-trained, offer pairing suggestions and will happily slice pizzas for sharing. Service is attentive, knowledgeable and informal, a tone set by Pina in front of house. The dining room is stylish without being fussy: clean lines, practical seating, and an accessible warmth that suits both families and small celebratory parties. Outdoor seating is available when weather permits, offering a relaxed option for summer evenings. Reservations are essential. Dress is casual, and the restaurant accommodates vegan and gluten-free options. The restaurant is open daily from 7 to 11:30 PM. Grigoris in Mestre makes a persuasive case for why pizza can be both artisanally simple and creatively ambitious. With long-fermented dough and Gambero Rosso recognition, Grigoris offers a focused meal for visitors and locals alike. Order a selection to share and taste pizzas that emphasize well-sourced ingredients and balanced technique.