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Neapolitan dough with a Spanish accent, long-fermented and cooked at a pizzeria that seems genuinely unbothered by what a pizzeria is supposed to be. The menu drifts happily into tapas and fried things, all of it built for sharing rather than eating efficiently and leaving. Two locations now, started in Leytonstone, and the energy in the room matches the cooking: informal, loud in a good way, and not trying to impress anyone in particular.
The awards strongest first
- 50 Top Pizza 50 Top Pizza Europe Excellent Pizzerias
One number, weighted & current 66
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