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Two doughs, one wood-fired oven, and a running dialogue between Calabria and the Basque Country. Demaio is a contemporary pizzeria doing both Neapolitan rounds and Roman pizza al taglio, the latter double-cooked until the base goes light and almost crackerish underneath. Cantabrian anchovies land next to Campanian fiordilatte, which is either a geography lesson or just good sourcing. It ranks 16th in Europe on 50 Top Pizza, if you needed a reason to show up hungry.
Three honors, in evidence:
The record strongest first
- 50 Top Pizza #76 · 50 Top Pizza World
- 50 Top Pizza #16 · 50 Top Pizza Europe
- 50 Top Pizza 2026 · Best Customer Satisfaction · 50 Top Pizza Europe Special Awards
One number, weighted & current 71
How we scoreThe dishes from the writeups
- Porcini and Zola 50 Top Pizza
- Margherita 50 Top Pizza
Nearby in the record closest first
- AL Margen Eat · 74
- Ola Martín Berasategui Modern Basque Eat · 86
- Los Fueros Basque Eat · 74
- Eneko Basque Modern Basque Eat · 69
- Lasai Modern Basque Eat · 69
- Aitor Rauleaga Basque Eat · 69
- Yandiola Traditional Basque Eat · 69
- Amaren Basque Steakhouse Eat · 64
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