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This longstanding Clapham pizzeria has been knocking out pizzas since 1993, so we're pretty sure they know what they're doing. A swish-looking pizza oven proves a talking point in a venue looking every bit the industrial part - think walls partially chipped to the brickwork, metal girders and brushed chrome as far as the eye can see.
The pizzas - made with double fermented sourdough - prove popular. Examples range from classics such as margheritas, Napoletanas and a San Daniele to options including a spicy piccante (ventricina, chorizo and 'nduja) and a scamorza and coppa - a pizza with pork shoulder, smoked mozzarella, rocket and pecorino.
There's Italian influence across the rest of the menu, too. Expect dishes such as spaghetti vongole, pappardelle with a venison ragu, spicy beef meatballs and bruschetta here served with burrata, smoked scamorza, a black olive tapenade, fresh tomato and avocado. Keep an eye out for interesting breakfast and brunch options, too.