Best Pizza in Alghero: Pizzerias Worth Your Evening

Best pizza in Alghero: the short answer

If you want one address to remember for pizza, it is Refettorio in the old town: the pizza there is described as gourmet, made with unexpected ingredients, and the kitchen's care is the same ethos you find at the group's seafront spot MOS. For a beach evening, choose Alguer Mia near the Lido, but go for the seafood with your pizza rather than pizza alone. If you are after filled buns at midday, Buns at Largo San Francesco is the bread-based answer.

None of these is a pizza-only destination, and that shapes the order: you are picking a mixed table where a pizza is one part of it. Any place with a pizza oven will also sell fish, and in Alghero the fish is usually the reason the address is worth your night.

Alguer Mia near the Lido: a seafood kitchen that also runs a pizzeria

On via Cipro, a side street a couple of minutes from the Lido, Alguer Mia presents as a classic seafood restaurant and pizzeria: the pizzas look tempting, but the reason to come is the fish. It is cooked fresh and local according to what is available that day, and the grilled red prawns are one of the plates to build the meal around. A pizza can cover anyone in the group who wants a slice while the fish does the work.

The Lido setting makes this the right choice when you want to walk to dinner from the beach strip and back again without crossing town. Sit down for the fish and let one pizza cover anyone in the group who wants a slice with their grilled prawns.

Refettorio in the old town: gourmet pizza in a hidden Vicolo

Refettorio sits at Vicolo Adami 47, tucked into a lane of the old town a few steps from the Bastions. The cooking here is innovative and the ingredients are chosen with care, which applies to the pizza as much as the seafood: the house pizza called Accademia Olearia comes with buffalo mozzarella, yellow cherry tomatoes, bottarga, anchovies, beefsteak tomatoes and extra virgin olive oil. Bottarga is dried, salted fish roe, used here as a salty seasoning rather than a main ingredient.

Start with a fish carpaccio when one is on that day, then move to the roast octopus or the Accademia Olearia pizza, and you get the whole point of the place in one sitting. The outdoor tables under the stone archway belong to Al Refettorio, the same address listed among the city's best places to eat, so ask to sit in the Vicolo if the main room looks full.

MOS on Lungomare Dante: shareable plates and pizza under the Miramare

MOS is just outside the old town walls on via Carducci, below the Miramare cinema, with the sea and the sunset in front of you. The kitchen shows the same care as the one at Refettorio, and the plates are sardo-catalan cooking reworked with care, all designed to be shared. Order the tuna carpaccio with citrus and peaches when it is available, and the MOS paella with shellfish, then add pizza for the table if you want a second starch.

Buns at Largo San Francesco: a different kind of bread-based lunch

Not every bread craving in Alghero ends in a pizza. Buns at Largo San Francesco makes filled hamburger buns with homemade bread and seasonal, carefully chosen ingredients, and fish is one of the main players. The Spadaccino fills homemade tomato bread with grilled swordfish, braised greens, salted ricotta, confit cherry tomatoes and lemon mayonnaise. It is a good lunch when you want to keep moving, and there are vegan options such as a beetroot bun with a red bean and chickpea burger.

How Alghero eats: seafood, lobster and bottarga first, pizza second

The city's food identity is marine and, in its own way, celebratory. Bottarga, fish and shellfish, especially the prized lobster, are the base of Algherese cooking, and lobster appears in dishes such as aragosta alla catalana, a Catalan-style lobster preparation. The surrounding area also produces Bosana olive oil and wines under the Alghero DOC label.

Fish availability shifts through the year, and fresh fish is harder to find in August, which is a practical argument for making one of your evenings a pizza night. That is not a compromise: a pizza shared with grilled prawns or a fish carpaccio is exactly how these kitchens are built to be used. For a fuller survey of the seafood side, see the best restaurants in Alghero.

What to order and what to skip

At Alguer Mia, order the grilled red prawns and whatever fresh fish the kitchen has that day, and consider a pizza for the table; at Refettorio, the Accademia Olearia pizza and, when available, the roast octopus; at MOS, the shared plates and the paella. Buns is for a filled sandwich lunch rather than an evening. What to skip is the pizza as the main course for the whole table in a seafood town, unless the group genuinely wants it.

The pizzas described here are properly made, not tourist-menu filler, so ordering one alongside fish is a sensible split. Keep the pizza as the second order, after the crudo, the carpaccio or the grilled prawns, and the meal reads the way the kitchen intends.

Old town versus Lido: choosing your neighbourhood for the evening

The old town and the Lido give you two different evenings. In the centre, Refettorio and MOS put you in lanes and along the walls, within walking distance of the Bastions and the seafront promenade; near the Lido, Alguer Mia gives you the beach strip and a short walk back afterwards. If you are staying in the centre, walk to Refettorio or MOS; if you are near the beach, Alguer Mia is the one to book.

Dinner in the centre also puts the aperitivo hour in reach, since the Bastions and the lanes around them fill with people drinking before eating. A spritz or a glass of wine before a seafood dinner is part of the rhythm of the place, and it is not the point of the night.

How pizza fits an Alghero day: lunch, late dinner, or a break from fish

Pizza works best in three slots here. At lunch it keeps the day open, though Buns fills that role as well with fish in a bun; at dinner it is a shared course before or beside fish; and after a run of seafood dinners it gives the table a break without leaving the good ingredients behind. Slots around lunch are also where cooking classes fit into a trip, if you would rather learn the local dishes than order them.

Fish availability shifts through the year, and fresh fish is harder to find in August, which is a practical argument for making one of your evenings lighter. The three named pizza-forward addresses sit best at dinner or at a proper sit-down meal, where a pizza can join the fish rather than replace it.

If you want pudding after the pizza, Alghero has its own answer: Sardinian sweets such as nougat semifreddo with myrtle sauce and Catalan cream appear on these menus. They are a better finish than another course of bread.

Questions travellers ask about pizza in Alghero

Pizza is not what Alghero does best, but it is done well at the addresses above, and it makes sense as part of a seafood meal. The bigger question is where you want to be at sunset: the old town lanes or the Lido seafront. That choice, more than the dough, decides your evening.

For the rest of the day around your table, the centro storico rewards slow walking, and the Lido takes you straight to the beach. Alghero's food day runs from a morning coffee through a lunch of bread or fish to a dinner built around the catch, with pizza in the supporting role.

Pick Your Pizza Evening

Choose Refettorio for the old town, MOS for a sunset table outside the walls, and Alguer Mia for the Lido and grilled red prawns. Put one pizza in the middle of the table, order the fish, and the evening works the way Alghero intends.