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This ‘pizza tavern with plenty of flow’ and a charitable bent dispenses artisan, classic and original pizzas for omnivores and vegetarians, along with a seasonal special and build-your-own pizzas, in either family or individual sizes, and they let you choose your dough (buckwheat, turmeric or gluten-free). The menu is rounded out with appetisers like smoked eel, two types of patatas bravas, toasted bread, mandongas (giant meatballs served with focaccia), oven-baked dishes, pasta, sandwiches, vegan options, salads and hamburgers that can be made to order. To eat in or take home. They donate part of their quarterly profits to an NGO that works in sea conservation, they give away surplus food via charitable organisations and they focus on sustainability using local ingredients.