Chester city centre officially home to 13th best pizzeria in Europe

The restaurant's spot in the top 100 in the world has also been secured

Much-loved independent pizzeria Stile Napoletano has been officially ranked the 13th best in Europe. The Chester city centre restaurant was recognised at the prestigious Top 50 Pizza Europe Awards 2025 in Madrid.

Located under the iconic Rows on Watergate Street, the venue has also now been confirmed as one of the Top 100 Pizzerias in the World, with the final global rankings to be revealed in Naples this September. The awards, which spotlight the very best pizzerias outside Italy, celebrate culinary excellence, authenticity and innovation.

This year, just three UK restaurants made the coveted European list - two in London and Stile Napoletano - making the Chester restaurant the only UK pizzeria outside of the capital to earn a place. It marks an extraordinary rise for Stile Napoletano, which was ranked 18th in Europe and 94th globally in 2024, and also won the ‘Solania Award’ for Best New Entry.

That accolade placed them as the third-best pizzeria in the UK and already signalled their growing international status. Founded by Neapolitan chef Giacomo Guido, Stile Napoletano brings a slice of Naples to Chester with its slow-fermented, wood-fired pizzas made using organic Italian ingredients and exceptional British produce.

Giacomo, who hails from the island of Ischia, said: "To be named the 13th best in Europe is incredible. And to be the only UK pizzeria outside London on the list makes it even more special. We’re proud to be putting Chester on the map and looking forward to representing the UK in Naples this September.

"Pizza is in my DNA. It’s tradition, passion and precision. We’ve poured our heart into Stile Napoletano, and it means the world to see that recognised." Top 50 Pizza Europe’s expert judges commented: “Stile Napoletano has earned a solid reputation thanks to its consistency, constant attention to quality, and a well-defined identity that does not compromise. The approach is artisanal in every phase, from the carefully crafted dough to the rigorous selection of raw materials."

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