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A barn-style pizza spot in Aptos with soft colors, dark green-framed doors, and a communal feel that makes the whole thing read like a California farmhouse that stumbled into Naples. The pies lean Italian in a specific, considered way, and the menu wanders pleasantly into fried sardines and prosciutto broth before circling back to where it belongs. The house-made pistachio ice cream is apparently non-negotiable. The Michelin Guide gave it a Bib Gourmand.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Sardenaira
“Taking the cake however are pizzas, like the "Pesto" shimmering with fromage blanc, Crescenza, and caciocavallo, or Sardenaira with tomato sauce, anchovies, and olives.”
Michelin Guide -
Fried sardines
“The carte is unusual, unveiling fried sardines with Meyer lemon aïoli or white bean soup with chickpeas in a prosciutto broth.”
Michelin Guide -
Pistachio ice cream
“If great pizza is the stuff of dreams, you may want to skip the house-made pistachio ice cream.”
Michelin Guide
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