Guests opening the menu for the first time usually ask for a recommendation before they have read a single name. The fairer question is which pizza is right for you tonight — and that depends on whether you have arrived with a child, straight off the beach, or for a last dinner before a morning flight. Here are all eleven, by group. We leave the prices out on purpose; they are on the menu, where they are always current.
Three classics, and one for people who love cheese
The margherita is the plainest thing on the menu and the only one with nowhere to hide: mozzarella, tomato sauce, basil. That is why we treat it as the measure — the dough shows on it. It is also the pizza that works with children and the one that does not sit heavily in summer.
The capricciosa is what people order when they would rather not think about it: tomato sauce, cheese, ham and mushrooms. It is so ordinary that it is rarely mentioned, and it rarely comes back to the kitchen half eaten.
The vegetariana leaves out the meat, and the usual base with it: pesto verde instead of tomato sauce, then mozzarella and seasonal vegetables. The vegetables follow the season, so the same pizza in June and in October is not the same plate.
The Quattro Formaggi is for people who love cheese literally: mozzarella, kajmak, parmesan and grana padano, and nothing else. Neither it nor the vegetariana has tomato, which makes the two of them the choice for guests who do not eat it.
When something fuller is wanted
On the Prosciutto e Rucola, parma ham, dried tomatoes and rocket come over the tomato sauce and cheese. It is a pizza to eat slowly, and it goes well with a glass of red.
The Bolognese is the one we name most often when a guest asks what to have: tomato sauce, cheese, bolognese meat, stracciatella di bufala and basil. It has a piece of its own in this section, because the reason is not the meat but the stracciatella.
The BBQ Chicken swaps the tomato sauce for BBQ sauce: chicken, mozzarella, gouda, red onion, chilli and oregano. Sweet and smoky in the same bite; anyone travelling with a teenager knows which one will be chosen.
The Spicy is the hottest on the menu: kulen, hot peppers, onion and sweetcorn over tomato and cheese. The heat comes from the kulen and the peppers together, so it is long rather than sharp.
Three that are remembered longest
The Fungi e Tartufo is the richest of the eleven: no tomato, a mascarpone base, and on it porcini, truffle, mushrooms and stracciatella di bufala. It is one you come for on purpose, and eat slowly.
The shrimp pizza comes with tomato sauce, mozzarella, basil and garlic olive oil — the closest thing to what a pizza is expected to be in a town on the sea.
The Greek one eats like a salad on dough: peppers, onion, cherry tomatoes, olives and feta. In summer it is the lightest thing on the menu.
The dough, the stone and the garden
Under all eleven is the same dough — the one that ferments slowly and is baked on stone. That is why the rim rises and stays open inside, while the middle is thin enough that the pizza does not fold on the plate. You also notice it afterwards, in how little it weighs on you.
It is eaten in the garden in front of the palms, on the ground floor of a stone house from 1881, three hundred metres from Diocletian's Palace. The kitchen runs until midnight, so pizza here is not only lunch — guests off the late ferry come too.
Everything on this list can be ordered to take away. It is made to order and collected here, with no delivery; call or write on WhatsApp and tell us when you are coming.
And if you still cannot choose — ask the staff. The answer will probably be the Bolognese.