NAP, real Neapolitan pizza in the heart of Lavapiés

NAP: Real Neapolitan pizza in the heart of Lavapiés

Ahh, pizza. The star of so many childhood memories, last minute dinners, college dorm room feasts, and drunken (or sober) declarations of love. At this point pizza is more than a food; it’s a cultural emblem, no matter what country you’re in.


But if you want the real deal, you’ll have to go to Naples, where the original Margherita pizza was invented in 1889. And if RyanAir flights to Italy aren’t quite within your budget, head to NAP—Neapolitan Authentic Pizza in Madrid.

As soon as you walk through the doors, you’ll be greeted by a rainbow-hued mural by Okuda, the famed Spanish street artist. Check out the wood-fired pizza oven (essential for true Neapolitan crust) as you settle into the bright and airy space.

Obviously, the specialty here is pizza. They offer everything from the classic Margherita (tomato, mozzarella, olive oil, basil, and parmesan) to spicy salami and speck, to anchovies and eggplant, to innovative daily specials. If you want to get creative, you can add as many extra toppings as you like (for a small fee).

The pizza is made in the true Neapolitan style: a thin, doughy, and bubbly crust composed of nothing but flour, yeast, water, and salt, topped with tantalizingly fresh ingredients. Each one is enough to fill up one very hungry diner—but if you’re like me you’ll want to save some for lunch (or breakfast) tomorrow. At 6-10 euros per pie, it’s affordable either way.


Marinara pizza: tomato, garlic, olive oil, oregano, and basil

There’s plenty more on the menu, too. Don’t miss the bruschetta, burrata, and baked eggplant, plus tiramisu for dessert. If you’re going for the full experience, have a limoncello digestif, and then sit back and enjoy the satisfaction that only pizza can impart.


Eggplant bruschetta, one of the four varieties offered

Pizza may be beautiful in all its various forms (deep dish, frozen, square-shaped cafeteria style…) but if you ask me, nothing beats the original. Give me a charred and slightly sour crust with a thin layer of sweet ripe tomatoes, and I’m sold.

NAP provides just that: pizza in its simplest, truest, and freshest form. Forget Telepizza, get off your couch, and make the trek to Lavapiés—it’s not Naples, but it might just be the next best thing.


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  • Address: Calle Ave María, 19
  • Metro: Lavapiés & Tirso de Molina
  • Phone: 932 46 26 15

(Pro tip: NAP also has two locations in Barcelona; Madrid is the latest addition.)


Self-proclaimed gluten glutton and avocado addict on a perpetual search for the world's best food and the stories behind it.

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