ristorazione — Riec-sur-Bélon · Bretagna
On the Bélon estuary, where Brittany opens onto the Atlantic, Nathan Baratte chose to bring Naples with him. An artisan pizzeria born from a training journey to Italy, now rooted among the producers of the Breton countryside: two distant traditions meeting in a wood-fired oven.
Nathan Baratte took the road in reverse: the son of a fromager (cheesemaker), raised on a culture of good produce, he chose to travel all the way to Naples to learn pizza where pizza was born. That training gave rise to La Casa di Nathano, a venture of his own built on precise technique and a selection of ingredients that allows no shortcuts.
Guests find a welcome that customers describe as warm and immediate: the dining room is where Nathan's personal touch translates into attentive service. It is no accident that booking ahead is recommended — tables fill quickly, and the owner's hands-on approach, shaped by growing up the son of a fromager with a taste for quality, is felt at every turn.
The wood-fired oven is at the heart of everything. The dough, worked using techniques learned during his training in Naples, demands time and gestures that cannot be rushed: it is that artisan process — visible in the result and confirmed by those who have tasted it — that sets Nathano's pizza apart from any approximation. Wood-fire baking brings something genuinely Neapolitan to Brittany.
Products from the Breton territory, seasonal creations — such as the pizza with petit marron chestnut and mushrooms — and collaborations with local producers: the page tells the rest.
