Liona

A brand-new, intimate, yet sophisticated pizza restaurant with refined flavors and great service—until they overcharged us for tips, leaving a sour taste. We were acknowledged and seated upon arrival at a not-too-busy restaurant toward the end of the night. We ordered right away, and it didn’t take long for our pizzas to be ready. We chose the zucchini pizza and the napolitana pizza, both of which looked delicious. The first bites of each were distinct, yet both offered sophisticated and mature flavors. The zucchini pizza was my favorite, as every ingredient was well-balanced—nothing overpowering. I especially appreciated the lemon, which added a bright note and stood out more than it usually does in dishes. The napolitana pizza had the most refined flavor, and we savored every single bite of both. The restaurant’s ambiance was just as enjoyable—intimate, with great music that made our visit pleasant. Service was great for the most part. Our pizzas arrived promptly, and the server was attentive. However, our experience took a negative turn when it was time to pay. When processing our credit card, the server charged us double the tip amount we had requested, totaling nearly 25%. This was despite asking us twice to confirm the tip amount. We didn’t realize the overcharge until we left and received a notification from our credit card app. Adding to the frustration, we were never offered a copy of the receipt from the terminal, which made the situation feel more deceptive than accidental. It’s such a shame because everything about the place was excellent—until this detail completely ruined the experience.

The best meal I had in Mexico City. A sharp, elegant space with an easy rhythm and unfussy, attentive service. We started with burrata—cool, creamy, perfectly salted with maldon flakes. The Caesar was perfect: crisp romaine, anchovy-laced dressing, balanced acidity, pecorino shaved to a near-melt. The Neapolitan pizza was all restraint and precision. A blistered, airy crust; DOP tomato sauce with real depth; anchovies and olives delivering just enough brine to keep it grounded. Confident, clean cooking. Nothing overstated. Just done right.

Cozy pizza spot in Juarez. Their pizza oven and matching La Marzocco espresso machine are marvelous. For appetizers we shared the hinojo salad the burrata which was delicious, we ordered the masa madre bread to accompany. For pizzas we shared the Margarita and the Zucchini- both amazing. Ambience was relaxed. Service was very friendly but slow as it took 25 min for the pizza to arrive which drove our appetite away. Great experience overall.

Best pizza in town! These guys are true artists - congrats to the whole team for paying such attention to detail. Immaculate ingredients, cozy ambiance and spectacular service. Keep it up!

Been here several times now since they opened. Sister restaurant of Darosa around the corner. The pizzas were good at opening, but have gotten even better. Prime ingredients on a wood fired sourdough crust. Can also recommend the fresh salads served cool and refreshing. Nice, curated selection of wines. Service has always been first rate and comfortable. I’m always remembered, even if it’s been months since my last visit. Great date option, but also fine to come alone or with a small group.

Simply the best pizza in CDMX. Crispy, but soft, the dough is delicious, and the toppings top notch. I found out they're the same group behind darosa and it doesn't surprise me. Two hidden Italian gems on the same block!

Probably the best pizza I’ve ever had! I tried the margarita pizza, really really good.

A Love Letter to Liona — Mexico City’s Crown Jewel of Pizza We came to Liona with high expectations—after all, it’s the sister restaurant to Darosa, our gold standard for Italian cuisine in Mexico. What we found, however, was not just a worthy sibling, but a star in its own right. Our feast began with a procession of starters: a Caesar salad so crisp and balanced it could teach a masterclass; a fennel salad dancing between sweet and sharp; roasted cauliflower that whispered smokiness; anchovies brimming with briny elegance; and zucchini flowers so delicate they seemed kissed by summer. Each plate was a lesson in restraint, letting quality speak louder than flourish. Then came the pizzas—margarita, Bianca, caprese, and zucchini—shared around a lively table. Each was perfect in its own way, from the blistered crust to the thoughtful toppings. Choosing a favorite would be like picking a favorite season; each had its own beauty. Even the bread placed on the table demanded reverence. And just when we thought the crescendo had peaked, dessert arrived. A humble chocolate cake with vanilla ice cream. We expected comfort; we got transcendence. The drizzle of olive oil turned simplicity into sophistication—proof that when ingredients are pristine and technique is pure, less becomes more. What truly sets Liona apart is its masa madre—the sourdough base that made even a night of indulgence feel light. No post-pizza slump, only smiles and satisfied sighs. 5/5. The best pizza in Mexico City. Full stop. Liona isn’t just a restaurant. It’s a celebration of craftsmanship, humility, and flavor. We’ll be back. Again and again.