Pizza in Barcelona

If craft beer and pizzas are your thing, then you’ll most certainly like Brew Wild. After opening in Madrid, bar manager Carlos decided that Barcelona was a perfect site for another branch of this wildly popular bar. Unfortunately, Brew Wild BCN opened a short time before lockdown in 2020. Yet, since reopening, it has quickly become one of the city’s most sought after spots for good quality beers and pizza.

The great thing about this place is that it is a craft beer lover’s heaven. Offering 15 different taps and a fridge full of beer, they’re always on the lookout for the best local and national beers for their punters to try. What’s more, Claudio the pizza maker works tirelessly to provide the city’s best Scicillian style pizzas.

In terms of pizzas, we recommend trying the Vulcano – tomato, mozzarella, red pepper, chili, spicy salami, Nduja and absinthe – or the Brew Wild Pesto – tomato, mozzarella, bacon, provolone and pesto.

Tucked away on Nou de la Rambla, this unassuming little pizza takeout is one of those places you get dragged to by “that foodie friend” after tipping back one too many cold ones. “What’s all the fuss about?” you may find yourself asking.

Indeed, it’s nothing much to look at, but the gaggles of pizza-inhaling diners that congregate outside will vouch for this circus’ headline act. Each pie is freshly made and perfectly cooked the Italian way using quality ingredients. Grab a slice or go XXL. Start with a classic margherita and go for something more colorful if you have space for round two. You may also be happy to hear they offer excellent vegan varieties too. The best pizza in Barcelona? Many would argue yes, but it’s not for me to say.

One thing is clear however: Pizza Circus has become something of an institution for frugal foodies, vehement Italophiles and party people.

Opened in 2017, Alain Pizza is a pizzeria with a long history. Its French-born and Italian-trained head chef Alain began making pizzas in 1979, founded his first eatery in Ibiza back in the ‘80s, and now brings almost four decades of experience and recipes to Barcelona.

Located just a few blocks from Sagrada Familia, his new locale offers takeout and delivery, allowing the chef to provide great quality at low cost. The pizzas are Roman-style, with crunchy bases made from non-GMO flour, imported Italian toppings and locally sourced ingredients. Simple, authentic cuisine with no corners cut: the dough alone takes four days to prepare. Highlights of the menu include the bestselling Tartufata (mushrooms, truffle, ham, brie and mozzarella) and the delicious Mielina (goat cheese, bacon, nuts and honey).

Vegetarian and vegan choices are also available, and it’s gourmet pizza at fast food prices.

Fellow Italophiles rejoice – we can now enjoy authentic sourdough pizzas right here in Barcelona. Pizzaioli partners Max Morbi, Alessandro Zangrossi and Mattia Ciresola use organic flour to perfect their gourmet dough, which is then fermented for 72 hours. These beautiful bases are then adorned with the freshest seasonal produce to offer 19 different pies.

Go for a classic Margherita Balmes with mozzarella di bufala, confit tomatoes, Parmesan and basil, or try the meaty Porchetta Mia with roast pork, arugula cream, pecorino, and topped with a creamy sheep’s cheese from Sardinia. There is also a range of quality antipasti to begin your Italian feast with, and handmade pasta dishes to accompany your pizza.

Pair with one of the excellent natural wines and you’ve got the makings of the perfect meal. Visit at lunch and make the most of the bargain menú del día. Mamma mia!

In this city, where pizza slices are often served alongside crusty kebabs and chicken burgers, Italophiles are forgiven for feeling bereft. But you can dry your tears because NAP is here to serve you “Neapolitan Authentic Pizza”: thin-crust, doughy delights cooked in proper wood-fired ovens and topped with A-grade quality ingredients.

Each pizza is slightly unique, in that rustic, “not quite round” form that assures you it’s never known the frost of a freezer. The waiters and pizzaioli can be heard speaking in their romantic, sing-songy native tongue and your thoughts can’t help but wander off to an imaginary parallel world where you moved to Napoli instead of Barcelona. The prices, too, are authentic and you can dine like a Roman emperor – a whole pizza and a good glass of Italian plonk – for remarkably little.

NAP’s Born locale was the first to cause a stir, but they also have a second location in Barceloneta, so you know where to go for a post-beach bite.

Considering the Barcelona street food explosion of recent years, it’s taken a while for the fast food of Sicily and its exquisite sweet treats – predominantly featuring ricotta – to filter through. But finally they have, and the city is all the better for them.

At Gràcia’s La Pizza, for savory go for the spinach, ricotta and mozzarella-filled pie, which sits between a layer of fine pizza crust. For sweet there can only be one choice: cannolo, a deep-fried, puckered pastry shell filled with sweetened ricotta. Turn up at the right time and you might even find yourself enjoying an impromptu piano performance from a talented customer or two while you wait for your order.

Just as the kingdoms of Sicily and Naples were paired before Italian unification, the food of both regions is often found side by side in this city. So next time you’re considering a pizza or calzone, consider swapping that Neapolitan choice for a new flavor from the island instead.

Considering the Barcelona street food explosion of recent years, it’s taken a while for the fast food of Sicily and its exquisite sweet treats – predominantly featuring ricotta – to filter through. But finally they have, and the city is all the better for them.

At Les Dues Sicílies, there are piles of arancini, fried rice balls that look like the “little oranges” their name denotes. They are stuffed with minced beef ragù, mushrooms, Iberian ham or prawns, using a conicle or square form to distinguish different fillings. For dessert, try a slice of pear and ricotta tart or green icing-topped cassata, a typical dessert of marsala-soaked sponge cake, ricotta, candied fruit and chocolate.

Just as the kingdoms of Sicily and Naples were paired before Italian unification, the food of both regions is often found side by side in this city. So next time you’re considering a pizza or calzone, consider swapping that Neapolitan choice for a new flavor from the island instead.

Located on one of those quiet little back streets in Gràcia that you’re always happy to stumble across, Bicioci Bike Café is the work of Andrea and Fabrizzio, two Italians who’ve combined their passions for bikes, brunch and pizza to create one of the most charming cafés in BCN.

This intimate space is flooded with natural light and brought to life with colorful racing jerseys, hats and beautiful bikes that hang from exposed-brick walls. The vibe is lazy, and the cosmopolitan crowd flit between English and Spanish while tipping back potent Bloody Marys and revitalizing juices made from fresh carrot, ginger, apple, orange, celery and beetroot.

Brunch standards include French toast with devilish dollops of Nutella, tostadas with avocado, cream cheese & smoked sardines, and eggs Benedict or Florentine. Hang around until dinner for proper Italian pizzas and ice-cold bottles of craft beer. Bring your bike and burn it all off on your way home.

Here you’ll often find diners lining up out the door, keen to get a seat at the communal tables and a taste of the subtly left-field, wood-fired pizzas of Parking Pizza.

The menu has one foot firmly in Neapolitan pizza tradition and the other in modern Mediterranean cuisine. Start with a creamy burrata or Lombardy specialty bresaola, or go vegan with guacamole or hummus instead, all served with rosemary focaccia. There’s a choice of three vegetarian salads, including red quinoa, avocado and poached egg, but it’s the pizzas that are the real stars of the show.

Typical toppings are accompanied by interesting additions such as pepperoni, tomato and fennel flowers; Fontina, egg and red onion with butifarra; and broccoli and three cheeses (Gorgonzola, Taleggio and Pecorino) with shallots and sage. Pizza wheels are on the table for rapid, mess-free cutting… now why didn’t anyone think of that sooner?