SB Forno review: our verdict
The green sign lists three words that define the menu: napolitana, pide, and lahmacun. SB Forno cooks both traditions in the same wood-fired oven at the back of the room, watching pizzas go in and come out in just a few minutes. On the Italian side, there is a soft dough with defined edges and fresh ingredients; on the Turkish side, meat mince or cheese pide are served with an onion salad.
The room is small and bright, featuring rattan chairs, small bouquets on the tables, and a few terrace spots on the sidewalk of Guéliz. The service is attentive, including with children, and the place is well-maintained. It is the right address for a family pizza or a quick dinner with friends; less so for a quiet conversation, as the music in the room can sometimes get quite loud.
The dish to order: a margherita, to judge the dough, or a pide to change things up. The trap: coming for lunch on a Monday or Thursday, as the house only opens at 5 p.m. on those days. The best slot: evening on the terrace, when the oven is running at full capacity.
