Napoli on the Road Soho marks an exciting new chapter for one of London’s most talked-about pizza names. Founded in 2016 by pizzaiolo Michele Pascarella, Napoli on the Road has grown from a three-wheeled Ape Piaggio oven roaming London’s markets into a multiple award-winning operation and now, a proper Soho address feels like a natural next step.
Michele’s rise has been closely watched. Crowned Best Pizza Maker in the World at the 50 Top Pizza Awards in 2023 and with Napoli on the Road holding the title of Europe’s Best Pizzeria in both 2024 and 2025, his approach has come to define London’s contemporary pizza scene. At its heart is an obsessive attention to dough, a respect for tradition, and a willingness to play with seasonal ingredients; all rooted in his belief that pizza is about connection as much as craft.
Spread across two floors, the restaurant introduces both à la carte dining and a tasting menu, treating pizza with the same structure and storytelling usually reserved for fine dining. Courses are explained in detail, and curated wine flights are designed to match, inviting guests to slow down and engage.
Design-wise, Napoli on the Road has partnered with Barcelona-based studio Isern Serra to give the space a sleek, modern feel. Upstairs, pizza ovens and silver-steel counters sit against whitewashed walls and soft arches, nodding to minimalism without feeling cold. Downstairs, the mood has a different vibe: pared-back, darker, with neon accents creating a more underground energy that suits late dinners.
As for the menu, pizzas include Provola e Pepe, built around tomato sauce, smoked mozzarella and four types of ground pepper, and We’re on Fire, combining spicy slow-cooked tomato sauce, nduja from Spilinga and stracciatella from Puglia. Sharing dishes include a ham and mushroom padellino made with corn flour and Jerusalem artichoke cream, while fritti range from crocchè filled with smoked mozzarella to rich frittatine with bucatini, béchamel and aged cheeses. Desserts are indulgent. Say hello to a millefoglie sbagliata with pastry cream and toasted almonds, or a warm braided brioche filled generously with melted gianduia.