The clean-lined aesthetic of Scandi design is in danger of being overdone, but thankfully those behind Panzo’s pizzeria realise Nordic style doesn’t begin and end with oddly placed antlers and sterile severity. A small open kitchen, muted tiled walls and natural wood flooring (complemented by warm, copper accents and some greenery) give a cosy but bright feel – and the menu, too, is comfortingly minimalist. Two starters and two desserts bookend a short list of individually sized Neapolitan-style pizzas: the speciality being double-cooked dough combining rice, soy and wheat flour, creating a lighter base. We enjoyed a spicy ‘Luchino’ of ventricina, ’nduja, mozzarella and chilli; and ‘St Paolo’ (wild mushrooms, goats’ cheese, Gorgonzola, mozzarella, truffle) – both well-balanced, with crispy crusts. Don’t miss the starter of creamy burrata with tomatoes, or the fantastic tiramisu. A tight collection of wine (all on tap), and decent prices also make Panzo a solid, casual option.