Naples. The real way.
Napoli
Real Neapolitan pizza in Larnaca. Nothing here is a shortcut.
Filomena is a Neapolitan pizzeria in Larnaca, Cyprus. Italian ingredients, a copper gas oven, and a pizzaiolo born in Naples who won't cut a corner to save ten minutes.
The dough starts as a biga and ferments for 48 hours at 77% hydration. That's why it comes out light and easy to digest — you can finish a whole pizza and still feel like walking home.
The tomatoes are San Marzano. The mozzarella is fior di latte. Both come from Italy, not because it reads well on a website, but because there's no local substitute that tastes the same. Then the copper oven finishes it at 400°C. Real Neapolitan pizza in Larnaca — not a version of it.
She's a dog. She's the whole point.
Filomena is my dog, my greatest love, and the reason this place carries her name. The same love, care and dedication we give her, we bring to the work here every single day.
She fills our lives with joy, loyalty and warmth — and that's what we try to hand to every guest who walks through our doors. She's the reminder that the things worth having get made slowly, with passion, patience and heart.
So she's more than a name above the door. She's the spirit behind everything we do.
I'm Daniele. Born in Naples, 1989. Still cooking like it.
My name is Daniele Romano, and I was born in Naples in 1989.
I started young, working as an extra in restaurants to pay for my studies. Carrying plates, watching, learning. That's where it got into me — the work, the discipline, and what it actually takes to give someone an evening they remember.
In 2015 I moved to London and went all in. I studied. I worked. I kept going. Those years grew me up, as a cook and as a person, and they left me with one clear picture of the place I wanted to build.
In 2023 I built it. Filomena. A small room with one stubborn idea: quality above everything else. Every product, every detail, every decision comes back to that. It's why the dough takes 48 hours. Why the San Marzano and the fior di latte travel from Italy. Why we stop at 100 pizzas a day. No shortcuts. No pretending. Real Neapolitan pizza in Larnaca, made the way Naples makes it.
In 2026 we took the room next door. The menu grew. The wine list grew with it — more small growers, more natural wine we actually drink ourselves. More room now, but the reason hasn't moved an inch: quality, authenticity, passion. Same Naples in me. Same idea.
Meet the Filomena family.
A pizzeria is never one person. This is the room behind the room — the ones who make the dough, carry the plates, pour the Aperol and built the place you're sitting in.
Nico
Head PizzaioloThe man behind the scenes and the scientist of our dough. He's been here since day one — the longest-standing member of the team. We built Filomena together.
Quais
Assistant ChefOur future pizzaiolo. Calm, unbelievably fast, and always wanting to learn. His passion and his dedication grow every single day.
Pantelitsa
Evening CoordinatorLawyer by day, Filomena's coordinator by night. Always smiling, full of positive energy, and the queen of the perfect Aperol Spritz.
Maria
Weekend TeamAnother lawyer by day, and part of our family on weekends. She lets her work do the talking — hard-working, reliable, and always ready to help.
Paola
The Italian TouchOur Italian girl, there whenever we need an extra pair of hands. Reliable, cheerful, and never says no.
Cristina
Our All-RounderWhenever we need support, she's the first to answer the call. Flexible, dependable, and an essential part of the team.
Elina
Interior DesignerThe creative eye behind the warm room you're sitting in. She turned our ideas into a space that actually feels like home.
Artemis
Graphic DesignerThe creative mind behind Filomena's visual identity. Simply a genius.
Gianni
Social MediaThe person behind our social media. What can we say — go and look at the pages, you'll see the work for yourself.
Fabio
Web & ITThe creator of this website and the man behind everything digital. From keeping the site running to taking care of all things online, he's the one who keeps Filomena connected.
Max 100 pizzas a day. Good is not a factory.
Not because we can't make more, but because more would cost quality. When the oven has done its honest work for the day, that's it.
The wine. Chosen like the flour.
There's no long list here. There's a short shelf of bottles from small growers we actually drink — real places, wild yeasts, almost nothing added. A natural wine list in Larnaca for people who don't want to feel like they need to know wine. Tell us what you're eating, and we'll pour the one that fits.
- Mount Etna, Sicily
Frank Cornelissen
SusucaruOld Sicilian vines on black volcanic soil, halfway up a live volcano. Wild yeasts, barely any sulphur, and a name that means roughly "they stole the lot" — because the first vintage vanished that fast.
Διάβασε την ιστορία → - Pelendri, Troodos mountains · Cyprus
Tsiakkas
Xynisteri · Mavro · VamvakadaA family winery up in the Cypriot mountains, farming organic, growing the old local grapes almost everyone else gave up on. Some of those vines sit at 1,400 metres. It's the one we're proudest to pour.
Διάβασε την ιστορία → - Burgenland, Austria
Meinklang
Weisser MulatschakA biodynamic family farm where the Angus cattle feed the vines and the vines feed you. It's an orange wine: skins left in, cloudy, alive. Mulatschak is Austrian slang for a party, which tells you most of what you need.
Διάβασε την ιστορία → - Valpolicella, Italy
Monte Dall'Ora
SasetiBiodynamic since 2006, unfiltered and unfined — nothing taken out to make it look tidy. Saseti means "little stones", after the limestone the roots have to fight through.
Διάβασε την ιστορία → - Mendoza, Argentina
Matías Riccitelli
Hey MalbecPicked by hand from vines between 950 and 1,400 metres up the Andes. The furthest-travelled bottle on the shelf, and the easiest one to love with a slice in your other hand.
Διάβασε την ιστορία → - Natural wine, in a can
Djuce
Chilled Red · Crispy White · Juicy AmberYes, a can. Made by proper European growers, and it gets here with 79% less CO₂ than glass. No cork, no ceremony — cold, on a warm Larnaca evening, it makes complete sense.
Διάβασε την ιστορία →
One Neapolitan, pouring Cypriot mountain wine next to Sicilian volcano wine. Just ask.
Come alone. Leave with friends.
Strangers share a table and start talking. Families chat across the room. When an Italian walks in, it is instant. Filomena is less a pizzeria and more a living room that happens to have a pizza oven.
They came by. They wrote it down.
“On starting a real Neapolitan pizzeria in Larnaca — with courage, before the conditions were ever perfect.”
The stuff people ask before they come.
Q.What makes it authentic Neapolitan pizza?
A biga starter, 48 hours of fermentation, 77% hydration, San Marzano tomatoes and fior di latte from Italy, and a copper gas oven running at 400°C. And a pizzaiolo, Daniele, born in Naples in 1989.
Q.Where are you, and when are you open?
1 Aristotelous, Larnaca. Tuesday to Sunday, 6pm to 10pm. Closed Monday. Small room, so a table is a good idea.
Q.Why only 100 pizzas a day?
One small oven, one small kitchen. More would cost quality, so we stop. Come early on a busy night.
Q.Pineapple?
No. And we mean it with love.
Pull up a chair.
Same pizza, three apps. Take whichever one you already have.