"Pizza rode into Marseille in the early 19th century on big waves of immigration from Naples, and most of the pies you’ll find across the city are Neapolitan-style. Chez Sauveur’s have evolved a bit since their opening in 1943, from that traditional pillowy crust to something thinner and crispier, but they’re still as good as ever. A less doughy crust means you can more easily polish off a whole pie, and the 18 different options come in “light appetite” and “normal” sizes. La Spéciale lives up to its name—it’s cooked with a tomato base, then topped post-oven with cherry tomatoes, little clouds of buffalo mozzarella, olives, and squiggles of pistou, which is Provençal pesto without the nuts. The restaurant is on a narrow and fairly dark street, so the outdoor tables are well shaded and the dining room isn’t too hot. Air-conditioning: Yes." - sophie friedman
