Timeless pizzas
Margherita, reine and calzone follow Neapolitan tradition, with hand-worked dough and wood-fired baking
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Dining · Riec Sur Belon
Nathan Baratte's artisan Neapolitan pizzeria in Riec-sur-Bélon, between Neapolitan tradition and Breton produce
Eccellenza Italianacertificata 2026–2027ID 27431
Read on
The place
La Casa di Nathano was born from the passion of Nathan Baratte, son of a fromager and raised in a culture devoted to excellence. Trained in Naples to master the techniques of Neapolitan pizza, Nathan brings to Riec-sur-Bélon a project that weaves Neapolitan discipline together with the produce of the Breton land. From the wood-fired oven come pizzas with hand-worked dough, ranging from timeless classics to seasonal creations made in collaboration with local producers.
At the table
Nathan Baratte grows up in Riec-sur-Bélon in a family of fromagers (cheese specialists), where the pursuit of excellence is daily practice between cellar ageing and relationships with producers.
Why you can trust it
La casa di Nathano is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
In the kitchen
Services and features
Margherita, reine and calzone follow Neapolitan tradition, with hand-worked dough and wood-fired baking
Seasonal offerings made in collaboration with local producers, such as the pizza with petit marron and mushrooms, showcasing Breton produce
The menu follows the rhythm of the seasons, with tomate fraîche, fior di latte and other ingredients chosen at just the right moment
The figures
What visitors say
«Ragazzi gentilissimi e ottima pizza, ben condita e con un impasto molto buono. Consigliatissima. Meglio prenotare prima»
«Les meilleures pizzas que j'ai mangées depuis fort longtemps ! La pâte est excellente et les garnitures originales mais sans trahir l'esprit de la pizza.»
«Nathan a un réel savoir faire italien de part ses formations à Naples, et travaille avec de très bons produits locaux et italiens.»
«L'accueil y est particulièrement chaleureux et on s'y sent tout de suite très bien. Les pizzas cuites au feu de bois sont tout simplement délicieuses.»
Reviews appear in the language each guest wrote them in.
In the making · The craft
Nathan Baratte trained directly in Italy, at the heart of Neapolitan pizza tradition, to master dough-making techniques and oven management
The dough is worked by hand following the techniques learned in Trégunc and perfected in Naples, with close attention to the dough-making process
The pizzas are baked in a wood-fired oven according to Neapolitan tradition, to achieve the characteristic fragrance and bake of Neapolitan dough
The work follows the rhythm of the seasons, in collaboration with local producers to showcase tomate fraîche, fior di latte and other products of the Breton land
Images
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