The best pizza in Barcelona is made in a converted parking garage in the Eixample by an Italian-Catalan team using a wood-fired oven, good flour, and San Marzano tomatoes. The result is Neapolitan-style pizza with a light, blistered base and serious ingredients. The selection is not enormous, which is how it should be.
Book ahead or expect to wait. The room is relaxed and buzzy in the way good Italian-ish restaurants always are. The menu also includes excellent antipasti and a short wine list that leans Catalan and southern Italian. A rare example of an imported concept done as well as the original.