Neapolitan-style pizza, made the traditional way by Italian-Cypriot Victor Rousso and built on the finest ingredients. The dough is crafted with Italian-sourced flour, left to mature for 48 hours, then baked at blistering heat on fire-resistant stone slabs—resulting in that irresistible blistered crust and soft, airy centre.

Choose from 12 pizzas, with favorites including the Margherita, Diavola, Hot Sausage, and Quattro Formaggi. The menu also offers antipasti such as garlic bread and beef carpaccio, fresh salads, calzones, and a proper tiramisu to finish. Pair it all with Italian, Greek, or Cypriot beers and wines—or a Spritz, Limoncello, and more.

Mon-Tue 17:30–01:00