Pizzeria Beddia

Pizzeria Beddia earns the kind of loyalty people don't usually give a pizza place. The room does real work toward that: high ceilings, a cloud lamp glowing over the bar, stars on the wall pulled straight from childhood bedroom ceilings. It reads bright and modern rather than red-sauce-shrine, and that space gets used — the covered courtyard fills with friends on their third round, couples treating it as a real date, tables celebrating birthdays and, just as often, celebrating that they landed a table at all.

That's the case for Beddia over its rivals in a city thick with serious pizza. Other kitchens in town make pies as good or better, but they're built for a slice and a exit. Beddia is built to be occupied for a few hours, and the pizza holds up under that kind of attention — it's not a backdrop to the room, it's the reason people stay in it.

The Bib Gourmand recognition from Michelin's 2025 guide confirms what the room already tells you: this isn't a novelty anymore, it's a fixture. National attention has followed. The restaurant hasn't needed to change shape to earn either.