You have probably walked past it.
1 Aristotelous. A small room, a copper oven, a short shelf of wine, and a dog the place is named after.
Living in a town is the best way not to see it.
People who live in Larnaca eat at the same four places, and they are usually the four places they went to in their first month here. That is not laziness, it is how towns work.
So if you have walked down Aristotelous a hundred times and never looked up, that is entirely normal and slightly the point of this page.
You do not need to book. Walk in, or walk past and look at the oven through the window first — plenty of people do that for a week before they come in.
A few minutes from the seafront, and not on it.
We are at 1 Aristotelous, inland from the promenade. Not on Finikoudes, not on the Mackenzie strip, and that is deliberate — the rent on the seafront buys a view and takes it out of the food.
It is a walk from most of the town centre and a short drive from anywhere else in Larnaca. There is street parking around the block; it is easier after eight than at six.
The room is small. In summer the tables outside are the better seat.
Naples, made properly, a hundred times a day.
Dough that starts as a biga and ferments for forty-eight hours at 77% hydration. San Marzano tomatoes and fior di latte, both from Italy, because there is no local substitute that tastes the same. A copper gas oven at 400°C. Daniele was born in Naples in 1989 and cooks like it.
And we stop at a hundred pizzas a day. Not as a marketing line — it is the number that can be made properly in one evening by this many people in this much room.
Come early on a Friday or Saturday. Come whenever you like on a Tuesday.
Come by.
Tuesday to Sunday, six until ten. Monday we are closed. If you have never been, order a Margherita first — everything else is a variation on whether that one is any good.
The things people actually ask.
Q.Where is Filomena Pizzeria in Larnaca?
Filomena Pizzeria Napoletana is at 1 Aristotelous, Larnaca, Cyprus, inland from the seafront promenade. It is open Tuesday to Sunday from 6pm to 10pm and closed on Mondays.
Q.Do I need to book a table?
No. Filomena is a small room and works on a walk-in basis. It makes a maximum of one hundred pizzas a day, so arriving earlier in the evening improves your chances, particularly at weekends.
Q.What makes it Neapolitan pizza rather than just pizza?
A biga starter, forty-eight hours of fermentation at 77% hydration, San Marzano tomatoes and fior di latte imported from Italy, and a copper gas oven running at 400°C, worked by a pizzaiolo born in Naples.