Pizzeria Napoli Chez Nicolo et Franco, Italian restaurant in 2nd arrondissement of Lyon, France
Pizzeria Napoli Chez Nicolo et Franco is an Italian restaurant in Lyon that focuses on Neapolitan pizza made with imported organic flour and ingredients from Italy. Each pizza is crafted by hand to match traditional preparation methods and authenticity standards.
The restaurant was founded by Antonio Morreale, who first moved to Belgium before establishing his business in Lyon some decades ago. Over time, the family has maintained and grown the restaurant, with multiple generations contributing to its ongoing operation.
The restaurant reflects Sicilian cooking traditions through handcrafted pizzas made with a time-honored dough method passed down through the family. Visitors experience more than just a meal here, as they witness daily practices that connect the space to its Italian roots.
The restaurant operates five days a week with separate lunch and dinner service times each day. It is wise to make a reservation in advance to ensure you have a table.
The dough for the pizzas undergoes a two-day maturation period before baking, giving each pie a distinct texture and flavor development. This extended fermentation process is what sets the final product apart from standard pizza preparation.
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