Thin, crusty pizzas cooked to order in a wood-fired oven; there are some soups, salads, pasta and risotto (served in jars, because why not?) too. An industrial-chic setting adds some contemporary style, as does the young crowd of regular locals. Decent music, a nice courtyard terrace and Zaganu craft beer on draught. A bit pricier than a few other pizza places in the city but then standards are higher too.
