# Home

   

 [ ![Logotipo de Sestogusto](https://www.sestogustosevilla.com/wp-content/uploads/2021/03/logo_blanco-y-dorado.png) ](https://www.sestogustosevilla.com/en/) 

 

# There's a flavour your
five senses don't know yet. We serve it every day. 

 

 

 [  Book your table   ](https://www.sestogustosevilla.com/en/reservation/) 

 

 

 

 

 

 The Origin 

 

## What Sestogusto Is

 

 

 ![A slice of croccante dough topped with mortadella and cheese](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/pizzeria-gastronomica-sevilla-sestogusto-11.png) 

 

There’s something the **five senses** can’t quite explain. A moment when the dough breaks between your fingers, the aroma rising before the flavour arrives, and something stirs on the palate that isn’t sweet, or salty, or sour, or bitter, or umami. A **sixth place**, with no official name yet, that science is only beginning to chase — and that we’ve been **serving on a plate for years.**

We call it **sesto gusto**. The sixth taste.

**Sestogusto** was born in Turin at the hands of **Massimiliano Prete**, and now it breathes in **Seville** too, in Plaza Jesús de la Pasión — the square everyone calls the **Plaza del Pan**, the Bread Square. It’s no coincidence. It is, perhaps, destiny.

 

 

 

 

   

 

 

 the doughs 

 

## Five ways of
saying the same thing

 

 

Each **dough** is a different way of approaching the same **mystery**.

 

 

 [  View menu video  ](https://www.sestogustosevilla.com/wp-content/video-carta/video-carta.html) 

 

 

 

 

 ![A classic-dough pizza with tomato, mozzarella and basil.](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/pizzeria-gastronomica-sevilla-sestogusto-18.jpg) 

 

### Classica

 

 

The **starting point** for everything else. The dough you have to **understand first** in order to understand why the others exist.

 

 

 

 ![Some slices of fa-croc focaccia served on a white plate.](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/pizzeria-gastronomica-sevilla-sestogusto-21.jpg) 

 

### Fa-Croc

 

 

A reinvented **Roman focaccia**: it doesn’t imitate the original, it reinterprets it from somewhere else. **It crunches exactly where it should.**

 

 

 

 ![A slice of croccante dough topped with mortadella and cheese](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/pizzeria-gastronomica-sevilla-sestogusto-17.jpg) 

 

### Croccante

 

 

Born in our **own field in Sicily,** from maize and sunflower seeds. It tastes of earth, of **patience**, of something that was grown before it was baked.

 

 

 

 ![A slice of Pizz'Otto served with serrano ham.](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/pizzeria-gastronomica-sevilla-sestogusto-16.jpg) 

 

### Pizz’Otto

 

 

**Soft inside,** cut into eight slices, made for the moment when the conversation pauses for a second as someone tastes the first bite.

 

 

 

 ![A pala dough served with tomato, cheese, ham, olives and capers.](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/pizzeria-gastronomica-sevilla-sestogusto-15.jpg) 

 

### La Pala

 

 

Fifty centimetres of an almost impossible **lightness**. Served **to share**, because some pleasures only make sense when lived in company.

 

 

 

 

 

   

## "I'd never eaten anything like it."

 

 

— Albert Adrià, about the Pizz’Otto.

 

 

 

 

 

   

   

 The Concept 

 

## Gourmet Pizza

 

 

 ![Three pizzas arranged decoratively on a wooden table at Sestogusto](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/pizzeria-gastronomica-sevilla-sestogusto-8--scaled.jpg) 

 

There’s a pizza you already know, and there’s another **you haven’t tasted yet.**

The first you order so you don’t have to think too much. The second asks something of you in return: that you notice how it crunches, how it breaks between your fingers, that exact point where the dough stops being dough and becomes something else. That’s what we call **gourmet pizza.** It’s not a pretty label: it’s a **step higher**, and once you’ve tasted it, you no longer want to come back down.

Here the **dough doesn’t accompany the dish:** it is the dish. Each creation begins long before deciding which ingredient goes on top — it begins in the fermentation, in the resting time, in the exact humidity that turns flour into something else. **Massimiliano Prete** treats dough the way a pastry chef treats puff pastry: with **patience**, with **precision**, with the conviction that no ingredient is one too many or one too few.

On that base, **Vesuvius and the Cantabrian Sea** live side by side: fior di latte mozzarella, Parma ham cured for 24 months, Italian tomato, alongside acorn-fed Ibérico ham and anchovies from northern Spain. **Two lands, one and the same obsession.**

Those content with the same old pizza, let them stay where they are. Those who want to go **a little further already** know where to find us.

 

 

 

 

 

   

 the chef 

 

## Massimiliano Prete

 

 

 ![El chef Massimiliano Prete decorando una pizza con aceite en su cocina profesional](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/pizzeria-gastronomica-sevilla-sestogusto-22-scaled.jpg) 

 

 ![El chef Massimiliano Prete decorando una pizza con aceite en su cocina profesional](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/pizzeria-gastronomica-sevilla-sestogusto-22-scaled.jpg) 

 

At fifteen, in his native Puglia, Massimiliano Prete discovered that **bread could be more than nourishment.** It could be a question. He left his homeland for Piedmont, and ever since he has never stopped asking himself the same question, over and over, with every new dough.

He doesn’t like being called a pizza maker. He prefers “**lievitista**” — a leavening specialist: the one who studies the yeast, who listens to what the dough does when no one is watching. From Saluzzo to Alba, from Alba to Turin — where he opened the first Sestogusto in 2017 — his obsession has taken shape in a laboratory of his own, the **Prete Lab**, where each of the doughs is born before travelling to each of his restaurants.

The world has begun to take notice. In 2026, **Forbes Italia** named him among the “Maestri della Pizza”, and **The Best Pizza Awards** placed him **26th among the best pizzaioli** on the planet — the only one in all of Piedmont. Sestogusto Torino holds the **Tre Spicchi** (the “three slices”) in Gambero Rosso’s Guida Pizzerie d’Italia, with 94 points out of 100, and ranks 23rd in the global **50 Top Pizza list.**

But for him, the numbers are only the consequence. What he’s after is something else: **doughs that tell a story**, that evolve, that can be felt before they’re understood.

Now he brings all that talent to **Seville**. And here, in this square that once smelled of bread, that same talent takes the form of five doughs, a laboratory thousands of kilometres away, and the same obsession as ever: that every bite should taste of something that doesn’t quite have a name yet.

 

 

 

 

 

   

   

 ![A hand holding a peel with a slice of pizza topped with tomato, mozzarella and olives.](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/pizzeria-gastronomica-sevilla-sestogusto-25.png) 

 

## "A breath of fresh air."

 

 

— Enrico Crippa, three-Michelin-star chef at Piazza Duomo (Alba), about La Pala.

 

 

 

 

 

 the voyage 

 

## From Turin to Seville

 

 

 

Every **obsession**, sooner or later, wants to travel. Massimiliano Prete’s crossed **Europe** for the first time when Sestogusto opened its doors in **Seville** — his first restaurant outside Italy.

The place chosen was no ordinary one: Plaza Jesús de la Pasión, known for generations as the **Plaza del Pan**, the Bread Square. Eighty-six tables, twenty of them outdoors, today welcome the same philosophy as in Turin: **the dough as the protagonist**, **mystery as the starting point.**

 

 

 

 

 

   

   

 the table 

 

## What those who've already tried it say

 

 

 Alberto Ruiz

 

 A perfect experience! The dough is, by far, the best we've ever tasted. You can tell these are gourmet pizzas — each one is a true work of art. The best part is that the menu suits every budget, from well-priced classic pizzas to more premium ones. 

 

 

 

 Nicole Anne Viveros Lewis

 

 A great find. We ordered two kinds of pizza to try the doughs and they were all delicious — my favourite is the crunchy maize dough; we also tried the aubergine fa-croc, which was good enough to eat by the spoonful. 

 

 

 

 Leonor Giraldez

 

 Sestogusto is one of those places that surprise you the moment you walk in. The space is beautiful, full of charm. But the best part, without a doubt, is the dough: it's spectacular, crisp and bursting with flavour. And the cocktails… absolutely delicious. 

 

 

 

 Laura Valverde García

 

 The best pizzas in Seville by far! The gourmet pizzas are an absolute marvel. The desserts and cocktails are spectacular — I've never tasted a panettone like it. 

 

 

 

 Miguel T.

 

 Some of the best pizzas I've ever tasted. I have a very close relationship with Italy, and this place has nothing to envy of a good Italian restaurant in Rome or Milan. In fact, it beats maaaany restaurants in Italy on quality. 

 

 

 

 

 

 

 

 

 

 

   

 in the media 

 

## What's been written
about Sestogusto

 

 

Here are some of the **media** outlets that **have already covered** Massimiliano Prete’s arrival in Seville:

 

 

 ![Logotipo de la revista "El Español"](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/pizzeria-gastronomica-sevilla-el-espanol@2x.png) 

 

### El Español (Cocinillas)

 

 

 A report on the official opening, with an interview with Massimiliano Prete about his arrival in Seville and the differences between Italian and Spanish diners. 

 

 

 

 ![Logotipo de la revista "Andalucía Económica"](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/Andalucia_Economica_blancov2@2x-300x33-1.png) 

 

### Andalucía Económica

 

 

 Coverage of the opening and the gourmet pizza concept that Prete brings to the city. 

 

 

 

 ![Logotipo de la revista "El Pespunte"](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/pizzeria-gastronomica-sevilla-el-pespunte@2x.png) 

 

### El Pespunte

 

 

 A feature on the opening and the culinary offering of Sestogusto Seville. 

 

 

 

 ![Logotipo de la revista "Cucine d'italia"](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/pizzeria-gastronomica-sevilla-cucine@2x.png) 

 

### Cucine d'Italia

 

 

 Italian press. An announcement of the international expansion of the Sestogusto project, with details on the Prete Lab and the logistics of the doughs. 

 

 

 

 ![Logotipo de la revista "NEO2"](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/pizzeria-gastronomica-sevilla-neo2@2x.png) 

 

### Neo2

 

 

 An in-depth review of the experience, the menu and the “lievitista” concept. 

 

 

 

 ![Logotipo de "De tapas con Chencho"](https://www.sestogustosevilla.com/wp-content/uploads/2026/07/pizzeria-gastronomica-sevilla-chencho@2x.png) 

 

### De Tapas con Chencho

 

 

 A food review of the venue, the décor and the doughs. 

 

 

 

 

 

 

 

 

 

 faqs 

 

## Frequently Asked Questions

 

 

Everything above is the emotion. This is what you need to know to experience it.

 

 

    Is Sestogusto a traditional Italian restaurant? 

     No. Sestogusto is a signature pizzeria focused on gourmet pizza. There’s no pasta on the menu: everything revolves around the dough and its fermentation.

 

 

 

     What does "sexto gusto" mean? 

     It’s the palate’s sensitivity to the taste of carbohydrates — a taste that some scientists are researching as a possible sixth basic flavour, alongside sweet, salty, sour, bitter and umami. It’s probably the reason we love bread and pizza so much.

 

 

 

     Who is the chef at Sestogusto? 

     Massimiliano Prete, an Italian chef from Puglia, specialising in dough fermentation. He defines himself as a “lievitista” and has led Sestogusto since opening the first venue in Turin in 2017. In 2026 he was recognised by Forbes Italia and by The Best Pizza Awards as one of the world’s great pizza figures.

 

 

 

     What types of pizza dough does Sestogusto serve? 

     Five: La Pala, Pizz’Otto, Fa-Croc, Croccante and Classica. Each has a different fermentation, texture and format.

 

 

 

     Where is Sestogusto Seville? 

     At Plaza Jesús de la Pasión, 6, in Seville’s Old Town (41004), in the spot popularly known as the old Plaza del Pan, the Bread Square.

 

 

 

     Do I need to book? 

     Booking is recommended, especially for dinner and weekends. You can book at [sestogustosevilla.com/reserva](https://www.sestogustosevilla.com/en/reservation/) or by phone.

 

 

 

     What are Sestogusto Seville's opening hours? 

     Wednesday to Sunday, 1:00–4:00 pm and 8:00–11:00 pm.

 

 

 

     Does Sestogusto have other restaurants? 

     Yes. Massimiliano Prete runs two venues in Turin (Italy), in addition to Sestogusto Seville, his first opening outside Italy.

 

 

 

     Does Sestogusto Seville have coeliac or gluten-free options? 

     Sestogusto Seville is listed in TheFork’s “gluten-free” category, with good user ratings in that category. As the restaurant’s concept revolves around wheat doughs, we recommend letting us know when booking or on arrival at your table, so the team can give you accurate information about the available options and the handling protocol in the kitchen.

 

 

 

     How does Sestogusto handle allergen information? 

     As in any restaurant in Spain, the front-of-house team can provide detailed information about allergens and intolerances when you order. We recommend letting us know of any allergy or intolerance when booking or on arrival, especially if it’s severe, so the kitchen can manage it with the necessary safeguards.