The best of
Wellington. Ranked.

The one with the international silverware: named among the world's best restaurants with a pizzeria, and its salmon-and-mascarpone Bravo Gubello was ranked a top-ten pizza globally. Dough rests 72 hours before it sees the oven.

Certified by the Associazione Vera Pizza Napoletana, so the wood-fired margherita here follows the actual Neapolitan rulebook — real San Marzano-style tomato, proper mozzarella, blistered crust, no shortcuts.

Cuba Street's original pizzeria and still one of its busiest — an eclectic pizza line-up alongside pastas, salads and a famously rich hot chocolate that regulars order as often as the food.

A tiny, unpretentious osteria where a Roman chef turns out hand-crafted pizzas and fresh pasta with real Italian conviction — the kind of humble neighbourhood spot Newtown locals quietly guard as their own.

New Zealand's first fully plant-based pizzeria: 48-hour fermented sourdough hand-stretched to order and topped with house-fermented cashew mozzarella — proof vegan pizza can still get properly blistered and chewy.

Top-of-Cuba-Street favourite built around a wood-fired oven that takes centre stage in the room, turning out everything from a classic margherita to a bacon-egg-mozzarella 'Kiwi' — even a Nutella pizza for dessert.

A neon-green laneway slice joint from the team behind Pickle & Pie and Dough Bakery — thick, generous slabs from around $9, rotating flavours like pork-and-fennel sausage, plus a self-serve chilli-oil and hot-honey station.

A Wellington institution and certified late-night essential — grab-a-slice-or-a-whole-pie energy on Courtenay Place, plus multiple city outposts, with a cult following for its rich hot chocolate on the side.

No gimmicks, just classic woodfired pizza done properly — a straightforward Courtenay Place spot for people who want a well-charred base and honest toppings without the fuss of a tasting menu.

Big, foldable 18-inch New York pies served just up from the Bucket Fountain — pepperoni, cheese and a loaded 'Nonna' among the classics, backed by garlic knots and buffalo wings for the full diner experience.

Part deli, part trattoria, this Constable Street institution fires Neapolitan-style pizza seven nights a week — and on Monday nights you can build your own pizza by the metre, best tackled with a crowd.

A wood-fired oven built into a converted shipping container by the beach at Lyall Bay, with a thin, smoky manuka-fired crust and a menu of pizzas named after Wellington suburbs — a quirky seaside pizza run.

A lively Te Aro bar-restaurant pairing wood-fired pizza with an extensive list of craft beer, wine and cocktails — less about pizza purism, more about a solid pie fuelling a proper night out.

A long-running Thorndon neighbourhood favourite doing reliable, no-nonsense Italian pizza and pasta for locals who want a solid weeknight pie close to home rather than a queue in the CBD.