Tag Archives: Manofica

Ursula and I had earlier passed an establishment back on Quai Cronstadt that had what looked to be some very delectable pizza. Today I’m going to introduce you to what could be the best pizza we’ve ever had at a place called Manofica. The charming restaurant also gives you options to dine either inside or out, and offers up some exquisite views of Toulon Harbor and the marina just outside.

Some fellow Vision of the Seas passengers were dining there, and they told us we were in for a treat. We were.

While looking at pizzas already served gave us our first clue that we were in a real pizzeria, the fire oven gave us a second:

If you’re in for a little imbibing, it appears Manofica has you covered there as well:

Time to peruse the menu:

Since it was just after 2:00 p.m. and dinner aboard Vision of the Seas was a mere four hours away, we opted to share a Pizze Anna. This choice gave us for di latte (a soft, very fresh mozzerella-style cheese made from cow’s milk rather than buffalo), creme de parmesan (a cream sauce made with the rinds of a parmesan), tomate cerise (cherry tomatoes), jambon cru (raw, cured ham similar to prosciutto), copeaux de parmesan (shaved parmesan), roquette (rocket, also known as arugula), basilic (basil, of course), and huile d’olive extra vierge (extra virgin olive oil). Since we asked to split one pizza, the staff at Manofica were nice enough to divide our pizza between two plates:

As you can see, the crust is light, airy, and perfectly blistered. The combination of toppings gave a great compliment to the crust rather than overpowering it, and avoided making the crust soggy. Here’s a view of the other half:

Ursula proclaimed Manofica’s Pizze Anna the best pizza she has ever tasted, and I wouldn’t disagree with that assessment. It was a remarkable treat at a not unreasonable price presented in a wonderful setting with a great view of Toulon Harbor. And now it’s time to say goodbye to Toulon, take the ferry back to La Seyne-sur-Mer, and rejoin Vision of the Seas. But before we go:

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