- What’s On
This relatively new pizza hotspot opened in 2011 by the then 23-year old chef Marco Russo (who has a Turkish mother and an Italian father) serves authentic pizzas, risottos, seafood dishes and desserts in a frenetic atmosphere reminiscent of a New York bar. The staff are energetic, the music is blaring and reservations must be made a few weeks in advance.
Partially-organic ingredients are used to bake the pizzas in a traditional stone oven, with imported Italian flavours such as olive oils, buffalo mozzarella and Martelli pasta used. Try the Valtellina pizza, topped with buffalo mozzarella, veal bresaola, rocket and Parmesan cheese, and the seafood soup. If you have room, try the tiramisu which comes with a shot glass of clove vodka.