Pizza restaurants in Europe
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A
‘Gusto
If Terence Conran were Italian, he might have dreamed up ‘Gusto, once a mould-breaking warehouse-style gastronomic complex. It’s still buzzing after all these years, and is a great place to sit on the terrace and eye up the new Richard Meier-designed Ara Pacis museum. Go for the Neapolitan-style pizzas rather than the restaurant fare, which receives mixed reports. There’s a recommended brunch (weekends) and lunchtime buffet.
reviewed
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B
Pizzeria Dennis
This place doesn't look much from the outside, but within is a warren of cosy rooms adorned with Chianti bottles and strings of garlic. There's a long and innovative range of pizzas and pasta, but you're better sticking to the tried and tested combinations: there's a good reason you don't see parmesan cheese and curry sauce together more often! Enthusiastic service.
reviewed
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C
Da Michele
As hard-core as it gets, Naples’ most famous pizzeria takes the no-frills ethos to its extremes. It’s dingy and old-fashioned and serves only two types of pizza: margherita (tomato, basil and mozzarella) and marinara (tomatoes, garlic and oregano). But boy are they good!
reviewed
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D
Vesuvio Pizza
Vesuvio serves delicious pizza and sensibly priced Italian food in a quiet, no-frills space near Zoloti Vorota. Long one of Kyiv’s most popular pizzerias, it now has a second location on bul Tarasa Shevchenka, near the St Petersburg Hotel. Both restaurants deliver.
reviewed
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E
Casanova
Casanova seduces with wood-fired pizza that’s thin, crisp and authentically Italian. Bag a table on the riverside terrace (heated in winter).
reviewed
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F
Osteria del Gatto e la Volpe
On the corner of Via de' Giraldi, this is a small and welcoming spot where the food is reasonable and the prices are stable. It gets its fair share of tourists, but this hasn't yet ruined what's on offer at the 'Cat and Wolf'. It's closer to a genuine Florentine experience than most of the places that line this much-trampled city.
reviewed
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G
La Stalla
Go up the grand staircase to the large, open-air terrace covered by bamboo awnings and flanked by an orchard of lemon and orange trees. Here a small army of waiters works tirelessly, serving pastas and pizzas, meats and fish. The pastas are fine but it's the wood-fired pizzas that stand out.
reviewed
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H
Pizzeria Enzo e Ciro
The most celebrated pizzeria in town, tucked away down elegant Via Cardassi. The pizzas are wafer thin, the atmosphere boisterous and the beers as cheap as chips. Start with the mushroom antipasti - large frilly mushrooms grilled with a light cheese-and-breadcrumb topping.
reviewed
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I
Branca
Floor-to-ceiling glass, dark woods, moody lighting and exposed pipework set the scene at this slick Italian restaurant in Jericho. The food is rustic, though, with stone-baked pizzas, simple pastas and hearty meats pulling in the crowds every night of the week.
reviewed
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J
Al Forno della Soffitta
None of those namby-pamby thin crusts - this is pure Neapolitan pizza, keeping workers from nearby offices happy with its cheery décor, substantial dough and fine array of toppings. Try the amatriciana, topped with pancetta and tomato.
reviewed
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K
Il Grissino
With 'bump knees with your neighbour'-style seating (claustrophobics beware), this oft-packed pizza and pasta joint emits a boisterous vibe. Choose from more than 30 different pizzas; the large is big enough for two (unless you're super hungry).
reviewed
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L
Pizzeria di Vico dei Biscotti
This cavernous place with marine blue decor and mezzanine seating fills to the brim with locals tucking into a quattro stagione (four seasons) pizza and a beer or two.
reviewed
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M
Pizza Mizza
The city's best slice. This modern, multistorey pizzeria is extremely popular, especially with expats, so you may want to book ahead. English is spoken here.
reviewed
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N
Delikatesa Ljubljanski Dvor
Locals queue for huge, bargain slices of pizzas, salads, and grilled vegetables sold by weight to take away or eat on the spot.
reviewed
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O
Pizzeria Spontini
Munch standing up at this busy little joint, which has cooked the best pizza in the Stazione Centrale area since 1953.
reviewed
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P
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Q
Ristorante Pizzeria Uva d'Oro
A bright, bustling restaurant-cum-pizzeria, this cheerful spot serves plate-sized pizzas and uncomplicated pasta dishes. The complimentary glass of prosecco ensures a good mood, as does the tempting antipasto buffet and kitsch fruit 'n' veg décor.
Like Bologna and Parma, Modena is an important gastronomic town. Its most famous product is aceto balsamico, considered the best in Italy by gourmets, but the centre also produces an excellent prosciutto crudo and zampone (stuffed pig's trotter). Tortellini is another speciality, as is Lambrusco, a lively, sparkling red, to be drunk chilled and with everything.
reviewed
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R
Pizzeria da Vittorio
One of the few pizzerias in this neck of the woods to serve thick-crust Neapolitan-style pizzas, backstreet Vittorio is a consistent crowd-pleaser. The tiny interior is decorated with murals depicting appropriately Neapolitan scenes such an erupting Vesuvius, and heaves with happy eaters. There are also a few outside tables.
You'll find all the regular pizzas plus a few house specialities such as the Vittorio (fresh tomato, basil, mozzarella and Parmesan) and the Imperiale (fresh tomatoes, lettuce, cured ham and olives); football fans might like the Maradona, made in honour of Naples' favourite football superstar.
reviewed
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S
Al Grottino
Informal and popular, this is a good bet for a filling bowl of spaghetti or a delicious pizza. If undecided between pasta and pizza, go for the pizza - it'll be big, well cooked and full of bubbling, creamy cheese.
Like Bologna and Parma, Modena is an important gastronomic town. Its most famous product is aceto balsamico, considered the best in Italy by gourmets, but the centre also produces an excellent prosciutto crudo and zampone (stuffed pig's trotter). Tortellini is another speciality, as is Lambrusco, a lively, sparkling red, to be drunk chilled and with everything.
reviewed
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T
Open Colonna
Spectacularly set at the back of Palazzo delle Esposizioni, superchef Antonello Colonna’s restaurant is tucked on a mezzanine floor under an extraordinary glass roof (wow factor before you’ve had a bite). The cuisine is new Roman: innovative takes on traditional dishes, cooked with wit and flair. The best thing of all? There’s a more basic but still impressive fixed two-course lunch for €15, and Saturday and Sunday brunch at €28, served in the larger downstairs room, so you can live the life without splashing the cash.
reviewed
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Da Paolo
A small Italian place with pizza that smells so divine you will throw caution to the wind and forget all about your low-carb diet. The interior (only used in winter) is a red-brick room, with high ceilings and tall, wooden-shuttered windows. Everything smells of the herbs and garlic that dangle above the ovens. Waiters risk their lives carrying your food across the street to the summer garden, which sits right on top of the Venetian walls.
Wood-fired brick ovens bake your pizza, and the pasta is always al dente.
reviewed
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V
Pizza Ré
Part of a chain, but a good one, this popular pizzeria - handy for Piazza del Popolo - offers Neapolitan-style pizzas, with thick doughy bases and delicious, diverse toppings. The salads are fresh and the antipasti is great - try the fried things or the mozzarella fresca di bufala e prosciutto San Daniele (buffalo mozzarella with San Daniele dry-cured ham). There's a narrow strip of outdoor tables. It's busy so you might have to book or wait.
reviewed
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W
Metin
One of many little Turkish restaurants strung along Chaussée de Haecht, this is a good spot for a bite after visiting nearby Maison Autrique. They started in the mid '70s, about 15 years after the first Turkish immigrants moved in, and continue to draw plenty of local diners. Start with an iskembe corba (tripe soup), followed by a boat-shaped pide (Turkish pizza), and wash it down with a glass of ayran (buttermilk).
reviewed
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X
Forno di Campo de’ Fiori
Obscenely good, direct-from-the-oven pizza al taglio keeps this place permanently packed. The pizza bianca – white pizza with olive oil, rosemary and salt – is divine, the pizza rossa (‘red’ pizza, with olive oil, tomato and oregano) sublime, and the pizza patata (with potato and rosemary) and pizza pommidorini (with cherry tomatoes) are heavenly.
reviewed
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Y
Pizzeria Ivo
One of Trastevere’s most famous pizzerias, Ivo’s has been slinging pizzas for some 40 years, and still the hungry come. With the TV on in the corner and the tables full, Ivo’s a noisy and vibrant place where the crispy, though not huge, pizzas are made with conventional toppings (exceptions include an unorthodox gorgonzola and apple combo) and the waiters fit the gruff-and-fast stereotype.
reviewed
