A’DO’RE’ fritto

You're heading up to the second floor of Hawley Wharf, past the canal-side bustle, and suddenly you're in a proper Neapolitan pizza operation. The wood-fired oven does the talking here: each pizza emerges with that perfect char, the crust breathing with air pockets, toppings applied with genuine care rather than indifference. It's the kind of place where locals actually book ahead because word's got around that they're not messing about with sourdough nonsense or fooling around with toppings. The vibe is relaxed but focused—this isn't trying to be the hottest opening or Instagram gold. Just excellent pizza, done the right way, in an unlikely spot above the water.