The best pizzas in Barcelona
make this text has some daring because the list will always be incomplete. In the Barcelona pizza scene Constant great additions keep appearing that would force us to turn the list into a constant work in progress, which is actually a source of joy and pride. In our list we take for granted those of a lifetime - such as La bella Napoli or La Briciola, if you don't know them, do it now-, we incorporate some already unbeatable classics Y novelties that deserve to be known.
All establishments offer the option to pick up the food and also home delivery (in many cases they make it themselves), and few dishes come to mind that are more appropriate for this situation (so heavy that we are having to live) what a pizza. You have to be attentive to changes in social networks or consult previously by phone , but in any case, the collection of one of the most comforting and satisfying meals is guaranteed.
La bella Napoli wood oven
THE BALMESINA (Balmes 193)
Everything good that has been said about her is justified; it is the pizza capable of leaving you sighing for its memory for days . Mother doughs made with organic flours and 72-hour fermentations , carefully selected ingredients and a good cellar of natural wines. They continue to offer their complete menu of the day from Monday to Friday at noon -which for the moment has stopped including pizza- for 11.90 and you have to be attentive to their seasonal additions. The jerky pizza or the Ok They are among our favorites, but the truth is, it is difficult to keep one because they are masters at what they do.
SARTORIA PANATIERI (Incarnation 51)
His patio converted into greenhouse-terrace It gives us life thanks to plants and good light. Their menu is reduced so that we don't get lost among a thousand options, and it shows respect for local products, seasonal vegetables and eye, the novelty that they have begun to offer their own sausage s, from a recovered native breed of pig from Lleida, the gascon.
A) Yes, it is obligatory to ask for a vegetable dish to accompany your selection of cold cuts . In matters of gourmet pizza , who embroider them, they freak us out Mortadella with stracciatella and pistachios , the cheese one -which substitutes the Italian classics for the Puigpedròs, the Gamoneu or the Cabrales - or cecina with Serena cream cheese and pickled celery.
Marching a Sartoria Panatieri!
CAN PIZZA (Passatge de Simó, 21; Rambla de Poblenou, 127)
Hordes of Barcelonans made a pilgrimage to El Prat just to have a pizza , why reason?, what would Aznar say. We know that the level of following and passion for the place to be can reach very absurd extremes, but in this case, they were right. The brothers Colombo del Xemei and Isaac Aliaga they were behind Frankie Gallo's hit.
From El Prat, they have continued with their plan for world domination by opening premises in Badalona, Molins de Rei, Vilanova or the next Ibiza , but for what concerns us we are interested in the Sagrada Familia and the very recent Poblenou . Both maintain their hallmarks of the previous one: lots of light, industrial aesthetics, spaciousness, a space halfway between a warehouse, pantry and restaurant and what concerns us, incredible pizzas. In addition to the classics, they have a good menu of white pizzas (No tomato) or red (without mozzarella) very appreciable, carpaccios, good desserts and a spicy oil that improves almost all the elaborations. For once, the destination was worth the pilgrimage.
It smells from the screen...!
FLOUR TRAFFICKERS
In full confinement, those responsible for V for Vermouth and Babula Bar 1937 and Sasha Bar-There is no tomorrow They saw the opportunity to materialize the idea of a pizzeria that they had been ruminating for some time. The opportunity could not be more propitious because it was a pizzeria that worked only with delivery , perfect for these strange times.
The result is Flour Traffickers , pizzas that are only delivered to homes made in a secret location that, at least for now, cannot be accessed. The scoundrel spirit that wraps the proposal ( pizzas with names like Sito Miñanco or Heisenberg , an aesthetic that immediately refers to Fariña or narcs ) can seduce as well as shock, but it is fully consistent with the concept, from the design of the boxes to that packaging of the potatoes or drumsticks that come as if they were a bundle lost on the shore of the estuary.
And the really important thing, the pizzas are very good , with a careful selection of flours, long fermentations and intense and concentrated flavors supported by the sauces that accompany them to dress them . As they considered the market for classic pizzas was already well stocked , have thrown for new and surprising elaborations even for the very experienced. Pizza with edamame? jalapenos? potatoes?
Try the Salvador Dali , with prawns, feta cheese and capers, and for fans, some of its variety of calzones. As a house brand, they offer companions such as guacamole, some great chicken drumsticks and cocktails or micheladas ready to set up the festive plan in style at home.
HIDEOUT (Benet Mateu 57).
in this little Sarrià local , Antonio serves up some great classic pizzas, but the ones that they drive us crazy they are the gourmet . His recipes are out of jack, horse and king, using ingredients such as cod carpaccio, pistachio pesto or smoked provola . And for fans of la diavola, his recipe with red onion is one of the best we've tried. An unbeatable result and very kind treatment. Also, during these complicated days, if you order pizza to pick up at the local, they offer a 15% discount.
NAPOLI PRIMA E DOPO (Villarroel 255)
Simple ideas, big words: an Italian restaurant in all its magnitude , familiar and simple, also responsible, among the typical dishes of rigor, of great baked pizzas . In addition to the wide variety of classic pizzas, they offer fried pizza , difficult to find in certain places outside of Italy.
MESSIÉ PIZZA GLUTEN FREE (Siracusa 15 and Muntaner 109)
The pizzeria dreamed of by celiacs was born from the Tico project , a Frenchman who decided, out of passion, to create a place where cross contamination was not possible for the simple reason that there is not a single product with gluten on their menu . Here everything is suitable for celiacs : from the dishes, the desserts (very good cakes), to the beers.
The pizzas are made with a mixture of corn flour and rice. , which of course does not have that elasticity that gluten confers, but the flavor and the result is more than solvent. They also** offer hot or cold creams and soups depending on the season**, pasta (special mention for their courgette spaghetti) and are specially prepared to serve dishes for intolerant to lactose or other foods.
Both in the original premises in Gràcia and in the one opened by one of his clients, he himself has celiac disease, in Muntaner , provide something theoretically simple but difficult to find: the pleasure that a celiac can go to a restaurant knowing that he can take absolutely everything that the menu offers , without having to look closely at the ingredients, and sure that non-celiac diners will also be satisfied.
Sometimes he feels clueless in the place that, when he realizes that everything is gluten-free, he gets up with the intention of leaving, associating food for celiacs with expensive and bad food. In these cases, they have come to approach those customers about to leave to promise them that if they stay for dinner and don't like the food, they will be personally invited by the house . And so far, everyone has been satisfied. Let's see where else can risk the same.
Whether you are celiac or not, their pizzas will become essential
PIZZA PARKING (Passeig de Sant Joan 56 and London 98)
For once, the name wasn't misleading. Parking pizza managed to convert -in its premises on Passeig de Sant Joan- an old parking lot in the cool restaurant par excellence , with an industrial aesthetic, long tables and seats in cardboard boxes that make you not know at times if you are in Berlin or Brooklyn.
Guayonez aside, their pizzas are up to par, and the queues of tourists (ahem, not right now) , neighbors and regulars attested to it. Proof of this is that in its original location in the street london , the space is much more traditional and the success of your offer is identical. In his letter you see lots of love for spices (those pizzas with rosemary, sage or tarragon) and for the well chosen ingredients , a philosophy they share with their neighbors in DelaCrem , whose ice creams serve as dessert. The black truffle and fontina pizza is one of our basics, and if you are looking for variety, in one corner of its enormous premises they house the parking pita , where they serve hearty pitas made with the same care for the masses.
MUCH (Maria Cubí, 201)
Two familiar names from the city's food scene, Jordi Vilà, chef at Alkimia, and Xevi Ramón , of the haute cuisine bakery Triticum They agreed to open Much . His hands can be seen in the care for the masses -which use white, wholemeal or seed flours-, with long fermentations that boast that they help to digest them better, and in the creativity when designing those that are out of the ordinary. traditional ones. Think you've seen it all when it comes to novelty pizzas? Here they stand out with the “Waffle” pizza , which is, yes, a waffle with bacon and sobrassada not suitable for picky eaters, the “major festival” with chicken bolognese or “Very Hardcore” , with capipota and black sausage. But if something is essential it is leave room for your tiramisu , prepared at the moment at the table.
MOTHER (Avenida Paral-lel 174)
Two Neapolitans making pizza in the Neapolitan way, forceful saltimboca sandwiches and the noble custom of the Italian afternoon aperitif, with spritz or homemade vermouth with cover included in each drink. What more do we ask of life? In the words of our trusted Italian Andrea Tommasini, “they are Italian, the pizza is very good and they have two things that make them highly recommended: 1) They are open on Sunday nights which is when in Italy most people eat pizza, it seems that in Barcelona it is very difficult to find a good pizza on Sunday nights, and 2) Prices are the same as in Italy : €4.99 a margherita or a diavola... top that!”
like in italy
LIEVITO MOTHER (Carrer de Mallorca, 270; Carrer dels Almogàvers, 148; Carrer de la LLacuna, 1; Carrer de la Creu Coberta, 105)
From its original location in Poble Nou have been expanding with two more premises in Sants and Sant Martí to the delight of professional pizza makers . They have a very extensive menu that serves several options of vegetarian and vegan pizza , in addition to traditional or gourmet. Add to this dishes of lasagna, parmigiana, meatballs and addictive panuozzo (a sandwich in which the bread is made from pizza dough).
FRANKIE ROOSTER CHA CHA CHA (Carrer del Marquès de Barberà, 15)
The team behind Can Pizza had already successfully tanned in this place that in its day was a commitment to a more informal type of food after the archapplauded Xemei . Just like there, they offer classic pizzas, red with tomato base or white , based on cheese, selection of natural wines and a porchetta to try . In addition, in their beautiful restaurant they have several private spaces of different sizes, which makes it even more suitable for the moment at hand.
N.A.P (Gombau, 5; Baluard, 69)
In addition to its two locations, the Nap Antic and the Nap Mar, have expanded to Madrid and San Sebastian with a clear concept: simple and beautiful premises, recipe of the “authentic Neapolitan pizza” in a wood oven , possibility of designing the pizza to the taste of each client and more than moderate prices, below 10 euros in most of its proposals . A sure hit.
delicious
AUTHOR'S PIZZA (Carrer de Tamarit, 142)
Here is one of those places that have not had to make an effort to install take away because the business concept itself already implies it: pizza al taglio (cut) is a staple of fast food and almost a hallmark of cities like Rome. Simple, effective, cheap and so good like the one in the restaurant with the highest prestige. Here you pay by weight , food can be taken home or eaten on the spot , brag about doughs with 24 hours of fermentation and in addition to the usual suspects, they offer varieties such as stuffed pizza (try the fig one) or salad pizza . The empirical proof that the courteous is not tainted with the brave.
Here you pay by weight