This Chapel Street diner is big on tradition. The first thing you’ll notice is the roaring woodfire oven, purpose-built behind the bar. The clean white walls feature vintage prints, softly lit by hanging bulbs, and the outdoor tables are covered with classic red and white gingham tablecloths, a nod to the traditional trattorias of Italy.

The menu is simple and restrained, leaning on classic flavour combinations and ingredients imported from Italy, but the star is undoubtedly the pizza. Dough is left to ferment for up to 72 hours, resulting in a crisp crust with a fluffy inside.