Just a few minutes drive out of the Village of Key Biscayne city limits, stands a popular alternative for Islanders to savor pizza.<\/p>\n
Founded, designed, owned and operated by Jantzen Gonz\u00e1lez and Mar\u00eda Corina L\u00f3pez, two architects from Venezuela, Sunset Point Pizzeria is in an interesting location, sitting on the grounds of the Miami Seaquarium.<\/p>\n
<\/p>\n
Jantzen Gonz\u00e1lez and Mar\u00eda Corina L\u00f3pez.<\/p>\n
The Seaquarium is presently closed awaiting renovations by developer David Martin after he purchased the lease from the previous holder, The Dolphin Company.<\/p>\n
We had a chance to sit with owners Jatzen Gonzales and Maria Corina to learn more about this unique addition to the Taste of Key Biscayne scene.<\/p>\n
IN. You\u2019re not within Village geographic limits, yet you\u2019re pulling Key Biscayne regulars. Why do you think people are making the drive?<\/p>\n
<\/p>\n
Three of Sunset Point Pizzeria’s pizza options.<\/p>\n
We opened in March 2025, and at the beginning we didn\u2019t see much traffic from Key Biscayne residents. It was mostly people from Miami coming to try our pizzas. But recently, we\u2019ve seen more Key Biscayne locals visit us. We know it\u2019s not always convenient for Island residents to make the drive, but we truly appreciate them. Today, we\u2019d say about 70% of our customers are Key Biscayne residents.<\/p>\n
IN. What surprises you most about your customer base? Who\u2019s coming here?<\/p>\n
Really, all demographic groups, but since our concept is very family-oriented, we see many families with children, and even their pets. We truly love that family-friendly atmosphere.<\/p>\n
IN. What do customers tell you after their first visit?<\/p>\n
We are thrilled with their response. They often tell us they can sometimes eat more because of how light the dough is, that the flavor and ingredients feel high-quality and many of them keep coming back regularly.<\/p>\n
IN. How did you end up opening in the Seaquarium parking area?<\/p>\n
The CEO of the Miami Seaquarium, Edwin Gonz\u00e1lez, and I have a good relationship, and during a conversation, we discussed the availability of this space, which could bring more activity to the Seaquarium. I\u2019ve always dreamed of opening a pizzeria, so the opportunity this space provided has been a blessing; an open, casual, yet comfortable concept, with an unbeatable view.<\/p>\n
IN. What makes your pizza unique from other places close by?<\/p>\n
<\/p>\n
Members of the Sunset Point Pizzeria team in front of their wood-fired oven.<\/p>\n
We offer Neapolitan pizzas, all cooked in a wood-fired oven, and all our ingredients are brought from Italy. I must add that we receive our fresh Burrata from the Capri Family daily. They are Neapolitan and KB residents. This has helped take our pizzas to an even higher level, while supporting a local business.<\/p>\n
IN. Why go through the trouble of importing ingredients from Italy?<\/p>\n
Trouble? None at all. We have efficient suppliers, but above all, and it is well worth it as we love making our product with top-quality and authentic ingredients.<\/p>\n
IN. Can you explain the 48-hour dough fermentation? What does that do for flavor and digestion?<\/p>\n
Much of the dough used commercially by pizzerias are made and delivered the same day. Unlike them, we take each dough and let it ferment for at least 48 hours, sometimes even longer. This has the benefit of making the pizza dough much lighter, which allows for better digestion.<\/p>\n
IN. If someone eats your pizza and tells you, \u201cthis tastes different,\u201d what are they noticing?<\/p>\n
Well, really everything. From the dough, which feels almost like air, to the completely natural ingredients.<\/p>\n
IN. If it\u2019s someone\u2019s first time, what are the three things they must try?<\/p>\n
<\/p>\n
Sunset Point’s Pistacchiosa and Honeymoon pizzas.<\/p>\n
Classic Margharita, Carbonara, Pistacchiosa \u2026 oh yes, and the sweets Pistachio cream and Nutella. These are our absolute best sellers.<\/p>\n
IN. What\u2019s your personal favorite??<\/p>\n
The Napolitana, tomato base, black Olives, anchovy, garlic, oregano, olive oil.<\/p>\n
IN. What\u2019s the ideal experience at Sunset Point Pizzaria? Daytime, sunset, after the beach?<\/p>\n
Good question. For me the best experience is to grab a pizza to go and walk over to the beach during sunset to enjoy it there.<\/p>\n
IN. In looking at your website, I noticed that you and Maria come from an architecture and design background. How did you end up in the pizza and restaurant industry?<\/p>\n
Besides being an architect, I also studied cooking many types of cuisine. When learning about Italian food in particular, pizza was one that often caught my attention. Not only because of its wide popularity, but also because it\u2019s often poorly made and undervalued, with many people even dismissing it as junk food. My vision was to take the time to really learn the craft. I was also fortunate that my brother-in-law is a Neapolitan pizzaiolo, and is in the culinary education profession. It was great learning under him, and brought him in for the first few months to help us refine the concept, the idea, and the flavor we truly wanted.<\/p>\n
Then, frankly, there is this space. We come from an island\u2013Isla Margarita in Venezuela\u2013and the open and casual concept really won us over, so you could say a lot of factors led to our decision to open our dream pizzeria here.<\/p>\n
IN. What would you like our readers to know about Sunset Point Pizza?<\/p>\n
First and foremost, this is a family business, and we are dedicated to making a quality product. We will make sure that once you come here and try our pizzas, you\u2019ll feel at home and want to come back. Maria is really the heart of the restaurant, and everyone who comes will feel her love and care in the service. We also offer wines, beers, salads, paninis, Italian cannoli, many pizza options, and desserts.<\/p>\n
IN. One sentence to describe your pizza:<\/p>\n
Made with Love!<\/p>\n
If you go.<\/p>\n
Sunset Point Pizzeria is located\u2026<\/p>\n
4400 Rickenbacker Cswy, Key Biscayne, FL 33149 \/\/ (305) 930-6590<\/p>\n
Hours: Closed Monday and Tuesday; 4-10 p.m., Wednesday-Friday; Noon-10:30 p.m., Saturday-Sunday.<\/p>\n
To order online, click here<\/a>.<\/p>\n