Nomen omen for this pizzeria that boasts a wood-burning oven covered with gold plaques as soon as you cross the threshold. The owner and pizza maker is Tanka Sapkota, a former student of the Gambero Rosso master course, born in Nepal and moved to Lisbon, bringing with him the Neapolitan tradition of pizza. Thick crusts and a light and airy dough characterizes the pies and baking is done to perfection. There is no shortage of classics, all well interpreted, among the pizzas made with local ingredients we recommend the Terra Fria, with San Marzano DOP tomato, fior di latte, homemade alheira and sautéed watercress. Great selection of craft beers to choose from.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.