http://www.ivebeenthere.co.uk/ Welcome to Been there. Your tips on the places you know - that you love, live in or have just visited - are what make this guide. http://www.ivebeenthere.co.uk/tips/34467 http://www.ivebeenthere.co.uk/tips/34467 http://www.ivebeenthere.co.uk/tips/34065 Up on the roof in the summer is for tourists, where the fast and efficient waiters are quick to deliver your meal. The fish soup is to die for and the köfte (Turkish meat balls) is the best in Bodrum. Downstairs you'll rub shoulders with the local cognoscenti at any time of the year. Squashed together among the tables of the two dining rooms, or outside on the pavement on the shared benches, have a few glasses of rakı and you could end up talking about the state of the mausoleum (one of the ancient seven wonders) with local archaeologists, or swapping Mark Twain quotes with the resident sail maker. Ex pats from all over the world live in the marina opposite and use the restaurant as their dining room, so there's always a fishy tale to be told. It's open every day of the year and is rammed to the rafters with atmosphere.]]> http://www.ivebeenthere.co.uk/tips/34065 http://www.ivebeenthere.co.uk/tips/33773 http://www.ivebeenthere.co.uk/tips/33773 http://www.ivebeenthere.co.uk/tips/31487 http://www.ivebeenthere.co.uk/tips/31487 http://www.ivebeenthere.co.uk/tips/30608 http://www.ivebeenthere.co.uk/tips/30608 http://www.ivebeenthere.co.uk/tips/30114 The sourdough base is prepared 20 hours ahead of baking and then fired in the 260°C oven for 40 seconds so everything is fresh, crisp and piping hot.
The only drawback is it's open when the market is, so not in the evening. A huge queue forms on Saturday lunchtime, snaking right out of the building and into the market, however the staff are pretty efficient so you shouldn't have to wait too long.]]> http://www.ivebeenthere.co.uk/tips/30114 http://www.ivebeenthere.co.uk/tips/30009 http://www.ivebeenthere.co.uk/tips/30009 http://www.ivebeenthere.co.uk/tips/29532 I rode over from Zermatt for the day I found this place, desperate for food I went into the village to find substance at a reasonable rate. I walked past this super small shop which had a large queue I decided to find out why it was so busy ... after a 10 minute wait I was served the best pizza I have ever tasted. The only downside was it was so cheap I felt I was robbing them. I see why it was so busy.
Its not easy to find, and of course you have to take your board/ skis off to get to it, but trust me its worth it!]]> http://www.ivebeenthere.co.uk/tips/29532 http://www.ivebeenthere.co.uk/tips/28369 The offering consists of a wide variety of delicious crusty deep base pizza by the slice made with quality ingredients. I recommend the pineapple and bacon and anchovy and tomato. They also have savoury tarts and empanadas. Each item costs a very reasonable €1.80.
If you feel like something sweet they have a range of typical Argentinian desserts that are worth a try.
The place is quite small, catering mainly to the locals and is usually always packed- a good thing since pizza is always fresh.
If the weather is obliging you can get take away and have it on one of stone benches outside.]]> http://www.ivebeenthere.co.uk/tips/28369 http://www.ivebeenthere.co.uk/tips/28182 Cost us €20 for a large margharita (that we customised with our shared starter) as well as drinks.
By the looks of it a very popular place.]]> http://www.ivebeenthere.co.uk/tips/28182 http://www.ivebeenthere.co.uk/tips/27930 http://www.ivebeenthere.co.uk/tips/27930 http://www.ivebeenthere.co.uk/tips/27219 http://www.ivebeenthere.co.uk/tips/27219 http://www.ivebeenthere.co.uk/tips/26893 http://www.ivebeenthere.co.uk/tips/26893 http://www.ivebeenthere.co.uk/tips/26519 http://www.ivebeenthere.co.uk/tips/26519 http://www.ivebeenthere.co.uk/tips/25733 http://www.ivebeenthere.co.uk/tips/25733 http://www.ivebeenthere.co.uk/tips/25570
It has no official sign – we only found out its real name after talking to the exceedingly friendly owners, Mauro and Massimo. Their English is limited but it’s possible to get by without having Italian.

It’s a tiny place with a shutter front which, when open, houses an appetizing display of bulging calzone and pizza slices. Calzone are around three Euros and pizzas start from four Euros.
Both are very generous; with a thin, crispy crust and delightfully herby and flavourful tomato sauce.

The place is tiny with no seating so everything is to take away. Buy a soda while Massimo prepares your pizza to order before your eyes; in the light summer months you could just take it across the bridge into the campo to enjoy.

There are no official business hours (whenever the guys feel like opening up!) but it’s usually open every day except Wednesdays.

Undoubtedly some of the best (and cheapest) pizza in Venice. I’ll definitely be going back next time I visit the city, as much to chat to the lovely owners as to sample the mouth-watering fare.]]> http://www.ivebeenthere.co.uk/tips/25570 http://www.ivebeenthere.co.uk/tips/25506 http://www.ivebeenthere.co.uk/tips/25506 http://www.ivebeenthere.co.uk/tips/24453
They're very different places, but both excel in their field.]]> http://www.ivebeenthere.co.uk/tips/24453 http://www.ivebeenthere.co.uk/tips/23214 http://www.ivebeenthere.co.uk/tips/23214 http://www.ivebeenthere.co.uk/tips/21523 http://www.ivebeenthere.co.uk/tips/21523