Grigoris

A pizzeria in the Venetian mainland that seats 300 people and still runs multiple shifts on weekends, which tells you something. The chef is self-taught and built his reputation on high-hydration sourdough, with San Marzano tomatoes and fiordilatte from Agerola keeping the sourcing honest. The seafood pizzas are the move, built around Sicilian anchovies, Scardovari mussels, and octopus. It placed on 50 Top Pizza Italy.