PIZZA17

At PIZZA17, the dough is worth savouring just as much as the toppings. One diner who ordered the Margherita at lunch remembered its savoury, chewy texture and enjoyed eating every bite of the crust. Another comment praised the balance of salt in the dough with the cheese and tomato sauce. Made simply with tomato sauce, basil and mozzarella, the Margherita lets those flavours speak for themselves.

Choosing by topping is another way to explore the pizza menu. Napoletana pairs tomato sauce with anchovies, while Siciliana adds olives and capers for a savoury combination. For a cheese-led option, there is Quattro Formaggi, made with Gorgonzola, mozzarella, ricotta and Parmigiano. One diner recommended the four-cheese pizza, making it a tempting choice for cheese lovers.

Antipasti such as grilled marinated aubergine and caponata, a stew of seasonal vegetables, make it easy to build a meal around the pizza. One diner particularly enjoyed the aubergine starter, a good option if you would like a small dish before your main course. Some guests have also enjoyed a lunch set with salad, and one reviewer said they return for the daily pizza.

There are white and red wines by the glass or bottle. Options include crisp, dry Soave and Chianti Classico Riserva, with fruit and moderate tannins, to pair with pizza or antipasti. The Jiyugaoka branch has counter seating and can accommodate solo diners; dinner reservations are available. Payment is cash only, so come prepared.