Taking over the space that used to be Smith, the second branch of Pizza Massilia has jazzed up the industrial chic decor with its signature blue color scheme, contemporary baroque decor, pretty wallpaper and, of course, a huge wood fire oven covered with shiny golden tiles.

With pizza chef Michele Fernando hopping on board, Pizza Massilia has introduced a new, crispier pizza dough made with imported organic flour from producer Mulino Marino. Pizzas feature classic toppings like margherita (from B290) as well as more adventurous options such as Fassone beef carpaccio (B590) and crab meat and bottarga (B690).

Currently on the pop-up menu is the mouth-watering calzone with mozzarella, smoked scamorza, runny egg yolk and French truffle (B990). Other starters and main dishes include baby squid bouillabaisse (B350) and wood oven-baked Australian wagyu ribeye (B1,790). For dessert, don’t miss citron givre, a lemon sorbet served in candied lemon peel (B290). Wine starts from B190 by the glass.