OTTO Pizza Napoletana review: our verdict
At OTTO, the house judges itself by its simplest pizza, and the Margherita holds its own against Naples: a puffed, airy crust that is crisp on the outside and tender in the center, topped with well-reduced tomato sauce and mozzarella that stretches without soaking the dough. The menu is short and confident; alongside the classics, the Genovese and pistachio ice cream have their loyalists.
The dining room, located on Rue des Acacias, consists of just a few tables against a raw concrete wall, and that is the whole point: on Saturday evenings, expect to wait up to an hour. The house has its system; you wait in a nearby café and are called when a table frees up. This is the address for pizza purists, for two or four; not for a large group or a rushed meal. And regularity sometimes falters on rush nights, with a softer dough.
The pizza to order: the Margherita, to judge, then the Genovese. The trap: on Fridays, the house opens only in the evening, on Sundays only from 13:00 to 17:00, and it is closed on Mondays. The best slot: lunch during the week, starting at 12:30, before the line.
