One Hundred Pizzas, and Then We Stop
Not a marketing number. The number one oven and one small kitchen can do properly.
You do not need a strategy to eat here
Most evenings you can walk in, sit down and eat, and none of this will ever concern you. The limit matters on a handful of nights, and this page exists so that those nights are not a surprise.
If you want only the practical sentence: come early rather than late. Everything below is the reason behind it, and reading it is optional.
Where a hundred comes from
One copper oven. One small kitchen. Four hours of service. A hundred is what fits inside that without the last pizza of the night being worse than the first one, and the last guest is the one who would pay for the difference.
The alternative is never more pizza. It is faster pizza: a dough pushed before it is ready, an oven that never gets a breath, a room run at a speed that shows on the plate. That trade is available to us any evening we want it. We do not want it.
Four hours, six evenings, one room
Service runs from 18:00 to 22:00, Tuesday to Sunday, closed on Monday. That is four hours a night. A hundred pizzas across four hours works out at roughly one every two and a half minutes, without a gap, all evening.
Written that way, the cap stops sounding like scarcity and starts sounding like what it is — a plain description of what a single oven can carry while the person at the last table still gets what the first table got.
How not to waste the walk
Our own answer has been short from the beginning: come early on a busy night. If you can choose the evening as well as the hour, we would rather send you to a Tuesday than promise you a Saturday — the room is calmer, the pace is human, and it is a better version of the same dinner.
If the walk itself is the problem rather than the timing, we are on Wolt, Foody and Bolt Food, and the links sit on the home page.
What we will not do is lift the limit for a full Saturday. A pizzeria that says no at a hundred is the reason the pizza is worth crossing town for, and the day we stop saying it, the thing you came for goes with it.
Come on a Tuesday
Filomena is at 1 Aristotelous in Larnaca, open Tuesday to Sunday from 18:00 to 22:00 and closed on Monday. Midweek is the version of this room we like best: enough time to talk about the wine, and the natural wine list here changes, so there is usually something to talk about.
Questions about the limit
Q.Do you really stop at 100 pizzas?
Yes. A hundred a day is a maximum, not a target, and it comes from one copper oven and one small kitchen. When the pizzas are gone, the evening is finished.
Q.What time should I arrive?
We open at 18:00 and close at 22:00. Arriving in the first half of the evening is the dependable way to eat on a night that turns out to be busy.
Q.Which evening is best?
Midweek, if you have the choice. Tuesday and Wednesday are the calmer evenings, and a calm room is a better place to eat this pizza than a full one.
Q.Why not simply make more?
Because more means faster, and faster costs exactly the thing people come here for. One oven, four hours, and a limit we would rather keep than explain away.