Paddi Clay

Food
You won’t find Hawaiian pizzas on this one-page menu. Instead it’s sensibly divided into Rosso (with tomato and home-made mozzarella) and Bianco (without tomato) sections. The Rosso Holtini features thick round slices of coppa, brown mushrooms and parsley and a doppio zero 00 dough base allowed to rise for two days before being baked to perfection. The Juliani from the Bianco section is plump with crisp courgettes, juicy mushrooms and fresh rocket. Side bowls of chopped chilli and garlic and mini bottles of balsamic vinegar and olive oil allow you to tailor to your taste. The pizzas come in only one size – generous.

But, if space allows, order one of three quintessential Italian desserts: tiramisu, vanilla bean panna cotta or affogato (a homemade ice cream with a shot of expresso).

Drinks
Chill with a trendy Aperol aperitif, artisanal G&T or beer. Or choose from among a glass or bottle of one of nine local wines ranging from reasonable to pricey. Given the emphasis on authentic Italian, there’s also prosecco and non-alcoholic San Pellegrino. Round it off with a shot glass of limoncello as a digestif.

Service
Pleasant and welcoming, though you may have to wait a while for your order.

Ambience
Counters and high stools at the windows and out on the pavement under umbrellas augment the ten tables for two inside. Décor is minimalist industrial – stark black and white. Expect to find plenty of carefully groomed beards, young arty types and fashionistas. And, occasionally, a pavement-parked Vespa.

Best for…
Take-aways, waiting out peak hour traffic or a delicious start or end to your Keyes Art Mile Saturday outing.

(2018)

Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.