Lydia and I recently had a chance to visit Barcelona, and as is my custom, I identified the few places I would want to try Neapolitan pizza. Somewhat surprisingly, pizza is widely available. It mainly seems to be catering toward tourists rather than locals, but there are shops offering pizza and pasta on nearly every major block.
In the end, I identified two places that I wanted to go to: Reina Pizzeria Napoletana Margherita and N.A.P. (which has two locations).
On our first night there, we went to Reina Pizzeria, a wood-fired Neapolitan pizza place (interestingly, we only saw wood or deck ovens, no coal apparently due to EU Regs). Overall, it was quite good!
RPNM tasting notes:
- + great sauce. It was salty and a bit sweet.
- + the crust was chewy, but had a good char.
- + appropriate amount of cheese!
- - the pizza was a bit watery at first, possibly due to the cheese or the sauce. Once it settled, the texture was far better.
- - the crust was a little bland. It could have used more salt.
- - I would have preferred more basil.
Overall grade: a solid B. A very good place, in a convenient location, with cheap beer!
After RPNM, we intended to go to NAP Mar to do a direct comparison, but it was closed for the day. So we went to NAP Antic near the Picasso Museum the following day. And, boy, this place was spectacular. It's a tiny, tiny place (can maybe fit 30 people), but the beer was cheap, the beer was good, and the pizza was truly excellent.
NAP Antic tasting notes:
- + Perhaps the best crust I've ever had. This competes with Settebello, Il Cane Rosso, and the Brooklyn Pizzerias. Fluffy, chewy, flavorful. Truly excellent.
- + The sauce was also excellent. It was a bit sweet, but not overpowering.
- + Great proportions of cheese and basil.
- - The pizza was a TINY bit watery, but this is a reach.
Overall grade: This is right on the border of an A/A-. It was truly excellent.