Real Neapolitan pizza
on the Ksamil seafront.

Most pizza in Ksamil is fine. Ours is built differently. The dough is mixed in small batches with Italian Caputo flour, a small amount of sea salt and just enough yeast to ferment slowly. It rests for 48 hours in a cold proof, which is what gives it the open, airy structure and the slight tang you taste in a real Napoletana.

The oven is wood-fired with beech, not gas, not electric. It runs around 450°C, which is hot enough that a pizza cooks in about 90 seconds — long enough for the crust to puff and char, short enough that the toppings stay fresh.

Toppings are kept simple on purpose. San Marzano tomatoes, fior di latte mozzarella, basil from the kitchen garden, good olive oil. The Afrimi pizza adds burrata on top after it comes out of the oven — it's the one to order if you can only have one.

Margherita — the test of every pizzeria. Ours uses San Marzano, fior di latte and basil. If you want to know what a kitchen can do, order this first.

Afrimi — Margherita base with burrata, prosciutto crudo and rocket added after the bake. The signature pie and the one most guests come back for.

Diavola — fior di latte, spicy salami, chilli, oregano. Hot, simple, satisfying.

Frutti di Mare — tomato base, fresh prawns, mussels, calamari, garlic, parsley. A Ksamil-specific pizza that uses the same morning catch as the seafood mains.

Pizza is best eaten 60 seconds after it leaves the oven, on the terrace, with a cold beer or a glass of red. We do takeaway too — call ahead on +355 69 655 5323 and we'll have it boxed and ready when you arrive.