"Sartoria Panatieri has two locations, but we prefer the more central Eixample outpost, set in a converted industrial space with a leafy patio. Their pizza dough is made with hand-milled flour, and covered in seasonal, mostly local ingredients before being baked in a wood-fired oven. There are no bells or whistles to the margherita, but don’t be fooled by its unglamorous appearance. Take a bite and let the red sauce explode in your mouth like a warm tomato bomb. The server says the secret is to roast seasonal tomatoes with garlic and basil before slow cooking them but it sounds almost too simple to be true. The other main reason to come here is the homemade selection of artisanal cheese and charcuteries, the latter of which uses Gascón pork from a nearby farm. You might think a sausage is a sausage, no matter how fancy the pig, but the meats here will really have you debating trying to smuggle a few links back home in your luggage." - Isabelle Kliger
