Vivant Pizza: sourdough pizza and fresh vegetables in the Plateau
Living Pizza
4489 Rue de la Roche, Montreal H2J 3J2
+1 514-419-4404
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Monday: Closed
Tuesday: Closed
Wednesday: 11:00 AM – 9:00 PM.
Thursday: 11:00 AM – 9:00 PM.
Friday: 11:00 AM – 9:00 PM.
Saturday: 11:00 AM – 9:00 PM.
Sunday: 11:00 AM – 9:00 PM.
On the Plateau Mont-Royal, Vivant Pizza was born from a sourdough pizza, perfected over many years at home. The name says it all about the project: a sourdough starter fed daily, natural wines, minimally processed food, and the life of a neighborhood business run by two neighbors who live just a few steps away.
Behind Vivant is a brother-sister duo, Idir and Nadia Saïdani. After 20 years in actuarial science, Idir left his job in September 2024 to pursue his passion for pizza and took over the kitchen. Less than a year later, Nadia, who comes from event production and film, joined him and took over the front of house.
Well surrounded
The duo assembled a team of key players to join them. Chef Stelio Perombelon, a Montreal authority on vegetables, led the menu brainstorming sessions and provided specific recipes to ensure vegetables shone alongside the pizza. Mélanie Blanchette (Bouillon Bilk, Cadet, Place Carmin, among others) served as a mentor on the service side, for both Nadia and Idir.
In the kitchen, Juliette Renaud, in her early twenties and a graduate of the ITHQ (Institut de tourisme et d'hôtellerie du Québec), honed her skills at Le Filet and Le Mon Lapin before moving to Le Violon. Stelio referred her, and she quickly mastered his recipes, adding her own personal touch. She was looking for a position where she could take on real responsibilities; she found it.
At the oven is Vladimiro Barbato, born and raised in Naples, a lifelong pizza maker who has worked at Bottega and Moleskine since arriving in Montreal. Initially approached as a consultant to refine Idir's recipe, he ended up joining the team full-time. Together, they adjusted the sourdough ratios until they arrived at the current dough.
Keeping the homemade spirit, even in restaurants
The result is a surprisingly light pizza al taglio, with a beautifully airy crust and an edge that cracks before giving way to a soft crumb. Our favorite is the Caprese: cherry tomatoes, fresh basil, and buffalo mozzarella that melts over the still-warm dough. There's also always a rotating special pizza.
When they're not on the pizzas, the vegetables are just as expertly prepared, from salads to crudités, and you can taste the freshness in every dish. Homemade is part of the cuisine's identity. When an ingredient isn't served in its simplest, freshest form, it's transformed on-site: peperoncini, fennel, and marinated peppers on the pizzas, and even tomato jam. Canned goods should appear on the shelves eventually, and it's unlikely that pre-made peperoncini will ever be purchased.
Vivant initially opened during the day only and has just launched its evening service, where the menu will expand further. The Neapolitan pizza, which Idir has been working on for years in the kamado oven in his backyard, will follow. "The Neapolitan is the queen of pizzas. We definitely plan to add it to the menu, one thing at a time. Our oven can do both," he tells us.
Wines from the heart, microbrewed beer
The wine list, created by the brother and sister, is based on their favorite wines: private imports that lean towards natural wines without being overtly so, chosen for their easy-drinking qualities alongside pizza. Draft beer rounds out the selection, including a Herman pilsner for a classic touch and a light IPA from Messorem, plus a few cans. For non-alcoholic options, they offer homemade sodas.
The décor, designed by the architecture firm La Shed, fills the room with touches of pastel yellow and pink and wood. For now, it seats about twenty people, plus a heated outdoor bench, and reservations are welcome. The second floor, planned for next year, will add 35 to 40 seats and more than double the capacity. Until then, we're going back for the caprese and looking forward to the Neapolitan pizza.