Restaurant Review: Pizza Marko
When thinking of places to eat in the Dordogne, a travelling pizza van might not be top of your list. If that’s the case, you’re missing out.
Monsieur Le Chef, the owner and cook at Pizza Marko, is new to the food industry, but very serious about his work. As a small child growing up in Paris, he was entranced by the travelling pizza man who turned up in his neighbourhood on a weekly basis to ply his trade. It seemed like a magical occupation, and he swore to follow in the man’s footsteps when he grew up.
Alas, adulthood got in the way, and a different career path beckoned. But when he lost his job in the recession, he decided to put his redundancy money to good use and live out his childhood dream.
The first step was an internship at La Pastascuitta in Toulouse, run by an Italian ex-pat who regularly wins awards for his dough. After a year spent learning the trade, Monsieur Le Chef came to an arrangement whereby he could use the same award-winning dough in his van.
And what dough! Any fan of Italian pizza would be thrilled by the thin blistered crust, with the right amount of bite and yeasty tang. It’s both chewy and crispy, with the occasional blackened spots only adding to the flavour.
The toppings are all classic and well-sourced – a recent pizza with a topping of fresh tomatoes was full of flavour, despite the season. No bright red pieces of cotton wool here, of that you can be sure.
If you’re really hungry, Pizza Marko also serves dessert pizzas topped with Nutella and fruit (no cheese).
For the menu and contact information, please see below the jump.
Menu
(All pizzas are under 10 euros)
- Margherita: tomato sauce, cheese, ham
- Vesuvio: tomato sauce, cheese, ham, mushrooms
- Etna: tomato sauce, cheese, chorizo, egg, ham
- Napoletana: tomato sauce, mozzarella, anchovies, capers, olives
- Pavarotti: tomato sauce, mozzarella, fresh tomatoes, basil oil (served with a bed of fresh rocket on request)
- Felixio: tomato sauce, cheese, tuna, olives, capers
- Christella: creme fraiche, mozzarella, goats’ cheese (served with a drizzle of honey on request)
- Pisa: tomato sauce, mozzarella, mushrooms, lardons, peppers, ham, egg
- Mamma Mia: tomato sauce, cheese, gorgonzola, ham, creme fraiche
- Calzone: tomato sauce, cheese, egg, creme fraiche, ham
- Toscana: tomato sauce, mozzarella, artichokes, ham, olives
- Botticelli: tomato sauce, cheese, onions, lardons, gorgonzola, egg
- Romana: tomato sauce, mozzarella, goats’ cheese, mushrooms, onions, lardons
- Quattro Fromaggi: creme fraiche, mozzarella, gorgonzola, goats’ cheese, roquefort
- Fiorentina: creme fraiche, mozzarella, mushrooms, lardons, parsley oil (served with a bed of fresh rocket on request)
- Maryna: tomato sauce, mozzarella, salmon, creme fraiche, lemon
- Marko: tomato sauce, mozzarella, gizzards, mushrooms, parsley oil, creme fraiche
- Fabricio: 7 ingredients of your choice
Details
Telephone (for pre-orders): 06.69.77.44.88
Locations (evening service starts at 7pm):
- Tuesday: Meyrals
- Wednesday: Belves (at La Breche)
- Thursday: Audrix (outside Le ptit Jeandemai shop between Audrix and the Gouffre de Proumeyssac)
- Friday: St. Cyprien
- Saturday lunch time: Belves (at La Breche)
- Saturday: Le Bugue (outside Bricomarche)
- Sunday: Belves (at La Breche)
Tags: cheese, dordogne, lunch, pizza, restaurant review