Franco Manca Canary Wharf

You're in Canary Wharf, which usually means chain restaurants and corporate blandness, but Franco Manca cuts through all that. This is proper Neapolitan pizza—the kind with a crust that's got actual character, bubbling up at the edges with that satisfying chew. They use slow-fermented sourdough (we're talking 72 hours), which makes a genuine difference when you actually eat it. The wood-fired oven does the rest, turning out pizzas that won't leave you feeling greasy and regretful. Topping combinations are thoughtful rather than gimmicky—think nduja and burrata rather than barbecue sauce. It's not cheap, but you're getting the real deal, and in a neighbourhood where restaurants tend to play it safe, that's actually refreshing.