Photo: AlduccioBest Pizza in Madrid
Introduction
The Madrid Pizza List We Send to Friends
Fratelli Figurato, a Neapolitan pizzeria on Alonso Cano in Chamberí, was named the top Madrid pizzeria on TopPizza's world ranking, landing at number 42. Fifteen Madrid restaurants make this list, from that Chamberí specialist to Alduccio, which has cooked pizza and pasta beside the Santiago Bernabéu since 1962 and says it was Madrid's first Italian restaurant.
The short answer
Key Picks at a Glance
In a hurry? These are the essential picks from our full ranking below.
- Best Neapolitan specialistFratelli Figurato
ranked 42nd on TopPizza's world list, the highest-placed Madrid pizzeria the ranking names.
- Best historic addressAlduccio
cooking pizza and pasta beside the Bernabéu since 1962, and says it was Madrid's first Italian restaurant.
- Best Roman-style pizzaLópez & López (Malasaña)
a 48-hour fermented dough baked Roman-style, with toppings running from Margherita to cochinita pibil.
- Best vegan pizzaPizzi & Dixie
wood-fired pies built entirely on plant-based ingredients, holding a Repsol Solete.
- Best family-run Neapolitan ovenLuna Rossa
a wood-fired stone oven the family says was the first built in Madrid in the Neapolitan style.
Before you order
A Guide to Pizza in Madrid
What makes a pizza Neapolitan?
Neapolitan pizza, or pizza napoletana, is built on a long-fermented dough, usually 24 to 48 hours or more, stretched by hand rather than rolled, and baked fast in a wood-fired oven hot enough to char the crust in under a minute. Several kitchens on this list, including Fratelli Figurato, Piccola Napoli, La Macanuda and NAP, work in this tradition.
What is Roman-style pizza?
Roman-style pizza uses a thinner, crisper base than the Neapolitan version. López & López, in Malasaña, bills its own pizza as Roman-style artisan pizza, made from a dough that ferments for 48 hours.
Why do dough fermentation times vary so much?
A longer, slower fermentation breaks down more of the dough's starches before baking, which several Madrid pizzerias point to for a lighter crust. Proving times named across this list run from 48 hours, at Luna Rossa, Éccolo and López & López, up to 72 hours at Alduccio.
Is there vegan pizza in Madrid?
Yes. Pizzi & Dixie, in Malasaña, builds its wood-fired pizzas entirely on plant-based ingredients, including a vegetal mozzarella and vegetal mortadela, and it holds a Repsol Solete listed under the guide's Fast Good category.
How We Built This List
Years of Eating, Asking, and Going Back
We pulled together Madrid's own pizza coverage, including Time Out's guide to the city's best pizzas and independent write-ups from the wider Madrid food-blog scene, and cross-checked every pizzeria those pieces named against the Madrid restaurants we've profiled, keeping only those currently open. A restaurant made this list only if we've profiled it and its own detail page or menu independently confirms pizza as a genuine offering, not a single stray item. Some well-cited names, including Baldoria, which TopPizza's world ranking and several Spanish outlets name as Madrid's highest-ranked pizzeria, along with Araldo, Roostiq, Massart, Bizzo, Totò e Peppino, Parking Pizza, Can Pizza and Grosso Napoletano, came up repeatedly in the source articles but aren't included here because they aren't yet ranked in our own system; we've noted that gap rather than guessing at their current details. Where a cited restaurant's address in outside coverage didn't match the address in our own data for a same-named venue, we treated it as unconfirmed and left the citation out rather than risk attaching another restaurant's write-up to the wrong address.
More on how we rank: our methodology and quality standards.
At a glance
The 15 Best Pizza, Compared
Quick reference table. Click any name to jump to the full review.
| # | Restaurant | Neighbourhood | Price | Distinction | Signature dish |
|---|---|---|---|---|---|
| 1 | Fratelli Figurato | Chamberí | €€ | Repsol Solete | La Classica |
| 2 | La Macanuda | Ríos Rosas | €€ | — | Salernitana 1919 |
| 3 | NAP | Lavapiés | € | — | Cosacca |
| 4 | Luna Rossa | Malasaña | €€ | Repsol Solete | Profumo di mare |
| 5 | Alduccio | El Viso | €€ | — | Romana |
| 6 | Éccolo | Lavapiés | €€ | — | — |
| 7 | Piccola Napoli | Cuatro Caminos | € | Repsol Solete | Bella Roma |
| 8 | López & López (Malasaña) | Malasaña | € | — | Margherita di bufala |
| 9 | Bosco de Lobos | Chueca | €€ | Repsol Solete | Black pumpkin pizza with goat cheese, pistachios and agrodolce cipolline onions |
| 10 | Manzoni Trattoria | Castillejos | €€ | Repsol Solete | Manzoni |
| 11 | Hot Now | Chueca | €€ | — | T.N.T |
| 12 | Pizzi & Dixie | Malasaña | €€ | Repsol Solete | Mortadella & Pistachio |
| 13 | La Pizza è Bella | Palos de la Frontera | € | Repsol Solete | Pizza Margherita |
| 14 | Pizza Pazza | Las Águilas | € | — | Pizza Vegana |
| 15 | Italian Friends | La Paz | € | — | Sweet Pizza Nutella |
The ranking
15 Best Pizza in Madrid
Fratelli Figurato
1. Fratelli Figurato — Neapolitan specialist ranked 42nd on TopPizza's world list
Fratelli Figurato is a small Neapolitan pizzeria on Alonso Cano in Chamberí, opened by two brothers from Naples, chef Riccardo Figurato and Vittorio, open for lunch and dinner every day and holding a Guía Repsol Solete. TopPizza's world ranking placed it in 42nd position, the highest a Madrid pizzeria reaches on that list. The room reads cosy, casual and lively, and it's often hard to book. A sister restaurant, Fratelli Figurato Trattoria Popolare, runs separately in Centro. The kitchen builds its pizza on DOP and Slow Food ingredients in the traditional Neapolitan style, with the menu, including a Bufalina made with PDO buffalo mozzarella from Caserta, published as a PDF on the venue's own site. It's open 13:30 to 16:30 and 20:00 to 23:30 daily, with lunch running to 17:00 Friday through Sunday.
“The first Madrid pizzeria in this top is in position 42, the famous Fratelli Figurato”— Madrid Urban Vibes
La Macanuda
2. La Macanuda — Neapolitan pizza led by a competition-judge pizzaiolo
La Macanuda is a Neapolitan pizzeria in the Ríos Rosas area of Chamberí, a project its own site says began in Buenos Aires before landing in Madrid. Pizzaiolo Nello di Sevo, named as executive chef on the venue's own site, leads the oven, and the restaurant describes him as a national and world pizza-championship judge. It also says it holds the Ospitalità Italiana seal. Around €26 to €50 per person, open Wednesday to Sunday for lunch and dinner, closed Monday and Tuesday. Alongside classics like Margherita and Calabrese, the menu runs to a padellino-style pan pizza section, and it's set up for groups and families.
NAP
3. NAP — Naples-style chain, bases under 35cm, baked in a minute
NAP has made Neapolitan pizza in Spain since 2011, per its own account, and now runs branches across Madrid, Barcelona, San Sebastián and Bilbao, among other cities; this location is in Lavapiés. The kitchen follows Neapolitan pizza by the book: dough worked by hand and slow-fermented, a base kept no wider than 35cm, baked in a wood oven at around 485°C for roughly 60 seconds. The room is casual, lively and good value, with a terrace, and it's open daily for lunch and dinner, priced under €25 per person. Extras run from basil and capers to burrata and truffle cream, and there's a calzone with a choice of main filling.
Luna Rossa
4. Luna Rossa — Family-run since 1994, with a wood-fired Neapolitan-style oven
Luna Rossa is a family-run Italian trattoria in Malasaña, holding a Repsol Solete. Anna Carla Zucchini's father founded it; the restaurant's own account puts the opening around 1994. Anna Carla now runs it with her husband, pizzaiolo Cristian Ogea. Its calling card is a wood-fired stone oven that the venue says was the first built in Madrid in the Neapolitan style, turning out pizza on dough proved more than 48 hours. Beyond pizza there's a long list of traditional, slow-cooked Italian dishes and wine by the glass. It's open daily for lunch and dinner, around €20 to €30 per person.
“considerada por muchas personas la mejor de Madrid”— El Blog de Celeste
Alduccio
5. Alduccio — Cooking pizza beside the Bernabéu since 1962
Alduccio has cooked Italian food on Avenida Concha Espina, beside the Santiago Bernabéu, since 1962, and bills itself as the first Italian restaurant in Madrid. Its own history credits founder Aldo Sebastianelli with bringing pizza to the city in 1957, before opening the Bernabéu restaurant a few years later. The kitchen still turns out handmade fresh pasta, fettuccine, lasagna and gnocchi, alongside pizza. There's a terrace, and it's set up for families and groups. Independent coverage has pointed to fermentation times running up to 72 hours on the pizza dough. It's closed Mondays, open lunch and dinner Tuesday to Saturday and lunch only on Sunday, around €30 to €40 per person.
“fermentación de hasta 72 horas”— Un Buen Día en Madrid
Éccolo6. Éccolo — Twelve-plus varieties, hand-stretched, 48-hour dough
Éccolo is an Italian pizzeria on Calle de Embajadores in Lavapiés, built around pizza as the centre of its kitchen. It stretches its dough by hand rather than pressing it, using organic type-1 stone-ground flour left to ferment for 48 hours, and lists more than twelve varieties, including a calzone. The menu also runs to Mediterranean and contemporary plates beyond pizza. There's a terrace, it's pet-friendly, and the room reads casual and cosy. It's closed Monday and Tuesday, open Wednesday to Sunday for lunch and dinner, around €26 to €50 per person.
Piccola Napoli7. Piccola Napoli — Family Neapolitan recipes, open since 2010, Repsol Solete
Piccola Napoli is a Neapolitan restaurant on Calle de Palencia in Cuatro Caminos, part of Madrid's Tetuán district. It opened in 2010 as Mario's project, with his family's backing, cooking authentic Neapolitan pizza and pasta from recipes handed down the generations. It holds a Repsol Solete, and the pizza list is long, split across classic, seafood, vegetable, meat and white-base sections, plus a fantasia range. It's affordable, running around €10 to €20 per person, good for groups and families, and vegetarian-friendly. It's closed Sunday, open for lunch and dinner Monday to Saturday.
López & López (Malasaña)
8. López & López (Malasaña) — Roman-style artisan pizza on a 48-hour dough
López & López opened this second Madrid pizzeria in Malasaña after establishing itself in Lavapiés, aiming for artisan pizza in a young, informal setting. The focus is Roman-style pizza, on a dough given a slow 48-hour fermentation, with both classic recipes and more inventive toppings, such as cochinita pibil or slow-cooked wild boar with pecorino romano. A weekday set lunch, a menú del día, runs alongside the pizza list, and there's a cocktail bar too. It's open every day, 13:00 to 17:00 and 20:00 to 00:30, around €10 to €20 per person.
Bosco de Lobos
9. Bosco de Lobos — Grupo Tragaluz pizzeria in an architects' garden
Bosco de Lobos sits in the garden of the Colegio Oficial de Arquitectos de Madrid, on Calle de Hortaleza in Chueca, part of Grupo Tragaluz. It holds a Solete in the Guía Repsol, and the house sums its own kitchen up in three words: antipasti, pasta and pizza. The pizza list runs from a straightforward Margherita to a black pumpkin pie with goat cheese, pistachios and agrodolce cipolline onions, and a calzone filled with porchetta, mushrooms, smoked scamorza and red onion. It's open daily from 13:00, to 01:00 Sunday to Thursday and 02:00 on Friday and Saturday, around €20 to €30 per person. Cancel with less than four hours' notice and the house charges 15 euros per diner.
Manzoni Trattoria10. Manzoni Trattoria — Oval, extra-thin pizza baked in a wood oven
Manzoni Trattoria is an Italian trattoria on Rosario Pino, in the Castillejos area of Madrid's Tetuán district, holding a Repsol Solete. Head chef Stefano Carta leads the kitchen. Castillejos is a plain, residential corner of northern Madrid, with the Santiago Bernabéu looming over it, and this trattoria is set up for groups and families, open for lunch and dinner Tuesday to Saturday, with Sunday lunch only, closed Mondays. Its pizza comes oval and extra-thin rather than round, baked in a wood-fired oven, with a list that runs from a straight Margherita to a Mortadella e Pistacchio and a house Manzoni pie. Around €20 to €30 per person, bookable online through Covermanager.
“pizzas ovaladas y extra finas, que se hornean en un horno de leña”— El Blog de Celeste
Hot Now11. Hot Now — Chueca pizzeria known for unconventional toppings
Hot Now is a pizzeria on Calle de Barbieri in Chueca, open every day for both lunch and dinner. It has been open since 2018. The room is casual, modern and lively, service reads warm, and it's walk-in friendly, working for friends, a date or a family. The pizza list runs past the classics to combinations like a Pistacho pie and a Burrata Trufada, alongside vegetarian options. Open 13:30 to 16:00 and 20:00 to 23:00 Monday to Thursday, later on Friday, and straight through from 13:30 on Saturday and Sunday. Mid-range pricing, around €26 to €50 per person.
“masa de calidad y toppings poco convencionales”— El Blog de Celeste
Pizzi & Dixie
12. Pizzi & Dixie — Vegan wood-fired pizza, Repsol Solete under Fast Good
Pizzi & Dixie is a vegan pizzeria on Calle de San Vicente Ferrer in Malasaña. It holds a Solete in the Guía Repsol, which lists it under its Fast Good category. Chef Nacho Sánchez Crende follows the Neapolitan tradition with high-hydration, long-fermented doughs. The kitchen builds wood-fired pizzas entirely on plant-based ingredients, from a vegetal mozzarella to vegetal pepperoni, salmón and mortadela, alongside fresh pastas. It's dog- and vegetarian-friendly and good for groups and families. Around €20 to €30 per person; book through CoverManager or by phone.
La Pizza è Bella
13. La Pizza è Bella — An evenings-only Italian pizzeria in Arganzuela
La Pizza è Bella is an Italian pizzeria on Calle de Palos de la Frontera, just south of Atocha station in Madrid's Arganzuela district, listed with a Repsol Solete. Pizzaiolo Mikele Corsalini, born in Macerata, runs the ovens. It's a mixed, workaday stretch of the city, more about the offices and apartment blocks around it than passing tourist traffic. It serves lunch and dinner every day, running later on Friday and Saturday, and the menu centres on pizza, with cocktails and vegetarian options alongside. There's a terrace, and dogs are welcome. It's an affordable option, around €10 to €20 per person.
Pizza Pazza
14. Pizza Pazza — Neighbourhood pizza specialist with sweet pizzas too
Pizza Pazza is a neighbourhood pizzeria in Las Águilas, in southwest Madrid's Latina district, more of a local, everyday spot than a city-centre destination. It has made pizza in Aluche since 1991. The kitchen is built around pizza, with a long menu that runs from savoury options like a Bufalina and a truffle pie to sweet versions topped with Nutella and strawberries or apple. It's affordable, around €10 to €20 per person. Open Tuesday to Sunday for dinner, with lunch added on Saturday and Sunday, closed Monday.
Italian Friends
15. Italian Friends — Neighbourhood pizzeria with a sweet-pizza menu
Italian Friends is a traditional Italian pizzeria on Calle Sangenjo, in the La Paz neighbourhood of Madrid's Fuencarral-El Pardo district, in the north of the city. It serves lunch and dinner Tuesday through Sunday, closed Mondays, with no Michelin or Repsol distinction, and it's family-friendly. Alongside its savoury pizza list, it runs a dedicated sweet-pizza section, with Nutella and pistachio versions, and a weekday pizza-plus-drink set menu across three tiers. Affordable, roughly €10 to €20 per person.
Also worth trying
Honourable Mentions
A vÁnvera
Ríos Rosas
A northern Italian kitchen in Ríos Rosas that keeps to a thin, non-Neapolitan crust, alongside Romagna-style pasta.
Antonia Pizza
Malasaña
XXL slices to take away on Dos de Mayo, open to 1am every night and 5am on Friday and Saturday.
Kasanova
Ibiza
An Ibiza-barrio neighbourhood Italian with wood-fired Margherita and Quattro Formaggi pizzas alongside its burrata and pasta.
Lamucca
Argüelles
A Plaza de España outlet of the Lamucca group, where thin-crust artisan pizzas sit alongside burgers and grilled meats on an all-day menu.
Trattoria Popolare
Malasaña
One of three Fratelli Figurato group locales in Madrid, a Neapolitan trattoria in Malasaña doing pizza and pasta.
The bigger picture
The Pizza Scene in Madrid
Madrid's pizza scene splits across a few different lineages rather than one house style. The Neapolitan tradition is the most crowded: Fratelli Figurato in Chamberí, ranked 42nd on TopPizza's world list, La Macanuda in Ríos Rosas, and Piccola Napoli in Cuatro Caminos, open since 2010, all work long-fermented dough in wood-fired ovens. Éccolo, in Lavapiés, runs more than twelve varieties off a 48-hour dough made with organic, stone-ground flour, and NAP, part of a chain that's cooked Naples-style pizza in Spain since 2011, keeps its bases under 35cm and its bake time to around a minute. Elsewhere the style shifts: López & López works Roman-style dough in Malasaña, A vÁnvera keeps to a thin, northern-Italian crust in Ríos Rosas, and Pizzi & Dixie builds its wood-fired pies entirely from plant-based ingredients. A handful of names here aren't pizza specialists at all. Bosco de Lobos, in the Colegio de Arquitectos garden in Chueca, and Manzoni Trattoria, baking its pizza oval and extra-thin in Tetuán, both fold pizza into a wider trattoria menu. Alduccio, beside the Santiago Bernabéu, has been doing both since 1962, and says it was the first Italian restaurant in the city.
Practical tips
Know before you go
A short survival guide for eating pizza in Madrid— everything we wish we’d known on our first trip.
- 1
Fratelli Figurato is often hard to book, per its own listing, so call ahead or plan for a wait if you turn up without a reservation.
- 2
A few kitchens keep specific closing days: La Macanuda and Éccolo are both closed Monday and Tuesday, and Piccola Napoli is closed Sunday.
- 3
Dough fermentation times vary across this list, from 48 hours at Luna Rossa, Éccolo and López & López, up to 72 hours at Alduccio, if that's what you're chasing.
- 4
Pizzi & Dixie is listed under the Guía Repsol's Fast Good category rather than a standard Sol or Solete, worth knowing if you're going by that distinction.
- 5
Bosco de Lobos charges a 15 euro per-diner cancellation fee if you cancel with less than four hours' notice, per its own booking terms.
Know the terms
Glossary
The vocabulary you need to order pizza in Madrid like a local.
- Pizzaiolo
- The pizza chef, the person who stretches, tops and bakes the pizza in an Italian kitchen. La Macanuda names its pizzaiolo, Nello di Sevo, on its own site.
- Neapolitan pizza
- Pizza napoletana: a long-fermented, hand-stretched dough baked fast in a very hot wood-fired oven, producing a soft, charred crust rather than a crisp one.
- Repsol Sol / Solete
- Distinctions from the Guía Repsol, Spain's national restaurant guide. A Sol ranks above a Solete, which recognises good, honest cooking at accessible prices.
Questions
Frequently Asked Questions
All restaurants on this list were independently verified as open and serving the dishes described as of .
What's the best-ranked Madrid pizzeria internationally?
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Fratelli Figurato, a Neapolitan pizzeria on Alonso Cano in Chamberí, placed 42nd on TopPizza's world ranking, the highest position any Madrid pizzeria reaches on that list.
Where can I find Roman-style pizza in Madrid?
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López & López, in Malasaña, bakes Roman-style artisan pizza on a dough that ferments for 48 hours, running from a classic Margherita to toppings like cochinita pibil.
Is there vegan pizza in Madrid?
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Yes. Pizzi & Dixie, in Malasaña, builds its wood-fired pizzas entirely on plant-based ingredients, including a vegetal mozzarella and vegetal mortadela, and holds a Repsol Solete under the guide's Fast Good category.
Which Madrid pizzeria has been open the longest?
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Alduccio, beside the Santiago Bernabéu, has traded since 1962 and says it was the first Italian restaurant in Madrid. Its founder is credited by the restaurant with bringing pizza to the city in 1957.
Which Madrid pizzerias hold a Repsol distinction?
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Fratelli Figurato, Luna Rossa, Bosco de Lobos, Manzoni Trattoria, Piccola Napoli, Pizzi & Dixie and La Pizza è Bella all hold a Repsol Solete.
Where can I get dessert pizza in Madrid?
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Italian Friends, in the La Paz neighbourhood, and Pizza Pazza, in Las Águilas, both run sweet pizza options, including Nutella toppings.
How long do Madrid pizzerias ferment their dough?
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It varies by kitchen. Luna Rossa, Éccolo and López & López all ferment for 48 hours, while Alduccio goes up to 72 hours, per independent coverage of Madrid's pizza scene.
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About the author
Justin Mota
Guidavera founder
Justin Mota is the founder of Guidavera. He has lived in Spain for over 10 years and runs a native AI agency alongside building this platform. Food has always been the way Justin connects with friends, and Guidavera started as the list he kept sending to everyone visiting Barcelona. He built it for himself and his friends first, and now hopes it can transform the way people discover great food experiences everywhere.
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