Italian$$
Living off the crust for nigh on 10 years, this softly lit pizza parlour has become a High Street institution. With tomatoes direct from Italy, perfect thin bases and a commitment to locally sourced high-grade toppings, this place is hard to get into (so book). And for good reason, there are well-executed classics such as a tangy margherita or Hawaiian with double-smoked ham, or seasonal creations such as the 'Black Rock', with mascarpone, smoked salmon, roe and chilli. Perfectly pitched salads - perhaps pear, radicchio, sheep's milk feta and walnuts - are the pizzas' best friend.
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