Three Madrid pizzerias stand out in the 50 Top Pizza 2026 guide

Madrid’s presence stands out particularly through two names: Baldoria and Fratelli Figurato. Both enter the list of Europe’s best pizzerias, while Totò e Peppino receives the Excellent Pizzeria recognition, a distinction that reinforces the quality of the city’s Italian offering.

Baldoria, on Calle José Ortega y Gasset, takes second place in Europe and maintains its position as one of the leading references for pizza in Spain. The restaurant, run by chef Ciro Cristiano, combines a very carefully crafted Neapolitan offering with a festive atmosphere inspired by the Italian Mediterranean.

Its formula combines tradition, product and a highly recognisable staging. Music, colourful decor and a menu that plays with classic ingredients and more creative combinations have turned Baldoria into a gastronomic destination for those seeking more than a quick dinner.

Fratelli Figurato also confirms its good moment. The pizzeria of Neapolitan brothers Riccardo and Vittorio Figurato reaches number eleven in Europe, consolidating a path that began with Neapolitan pizza at its centre and has grown with fresh pasta, fried dishes and other Italian-rooted food.

Its Alonso Cano premises remain a reference for many Madrid residents, although the project has expanded with other spaces in the city, such as Trattoria Popolare on Calle Larra and Pizzería Friggitoria on Avenida de Filipinas.

The third Madrid name is Totò e Peppino, recognised as an Excellent Pizzeria. With more than two decades of history in the capital, it maintains an offering closely linked to Naples, with traditional-style pizzas and a menu that also covers other Italian regions.

Its premises on Fernando VI and Avenida del Mediterráneo are part of that map of Italian restaurants that have gained loyalty without relying only on fashion. In a city where new pizzerias open every year, remaining a reference for so long is already a sign of solidity.

The 50 Top Pizza guide has become an important showcase for measuring how pizza is evolving outside Italy. It not only rewards restaurants, it also sets trends: lighter doughs, long fermentations, well-worked ovens and growing attention to the product.

For Madrid, these recognitions arrive at a time of strong gastronomic competition. The city has moved from having isolated good pizzerias to building a scene of its own, with Neapolitan, Roman, creative and signature proposals spread across different neighbourhoods.

The news also works as a plan. Baldoria, Fratelli Figurato and Totò e Peppino offer three different ways of approaching Italian pizza in Madrid: one more festive, another more Neapolitan and family-oriented, and another more classic and established.

Madrid thus reinforces an idea that increasingly carries weight in its leisure agenda: going out to eat is also a way of discovering the city. And if Madrid pizza now competes among Europe’s best, choosing a table can become a small gastronomic route without leaving the capital.