Good pizza is mostly patience. At Fiena in King's Cross the dough gets 48 hours before it ever sees the oven, which is why the crust on our Neapolitan pizzas eats light with real character. The pizza menu runs from midday every day.
The line-up
Margherita with fior di latte and basil sets the baseline. Diavola brings pepperoni and spicy nduja. Capricciosa loads ham, mushroom, olives and artichokes, and the Buffalo finishes with whole buffalo mozzarella and cherry tomatoes. Pizza al pollo, goat cheese, caramelised onion, chicken, is the wildcard, and the vegetarian pizza keeps peppers, spinach and olives in play. A gluten-free base is available across the board.
Cold beer, warm evening
Draft Moretti and Peroni were made for this, and the drinks list has both. Five minutes from King's Cross station, terrace when the sun cooperates. Book a table or take your chances as a walk-in, we keep space where we can.