Whole seasonal cauliflower florets are roasted until deeply charred and tender. They are drizzled with a creamy, house-made tahini sauce, sweet chopped dates, and a sprinkle of toasted seeds for crunch. It's one of our most popular non-pizza items.
Tips from diners
Even if you're not a cauliflower fan, order this. The char and the sweet dates are a perfect combination. Great for sharing while you wait for your pizza.
A sourdough base topped with Italian fontina cheese, fresh black truffle paste, and a whole egg with a runny yolk in the center. It's cooked for just 90 seconds in a wood-fired oven at 400 degrees, creating a perfect balance of smoky crust and luxurious toppings.
Tips from diners
Break the egg yolk and spread it over the truffle before you start eating. It creates a rich sauce that is incredible. The smell when it arrives is very satisfying.
Premium Italian stracciatella cheese (rich, creamy ribbons of buffalo mozzarella) is topped with a vibrant house-made basil pesto and intense sun-dried tomatoes. It's served with slices of our toasted focaccia bread.
Tips from diners
The cheese is so fresh and creamy. It's perfect for spreading on the warm bread. A very high-quality product.
A white pizza base (bianca) with aged gorgonzola dolce, thin slices of ripe seasonal pear, and toasted walnuts for texture. It's finished with a light drizzle of honey after leaving the oven.
Tips from diners
If you want something different from tomato base, this is it. The walnuts give it a great crunch and the pear isn't too sweet.
We use premium spicy Italian pepperoni (picante) and DOP buffalo mozzarella on our signature sourdough. It's finished with fresh basil and a drizzle of spicy chili-infused olive oil for an extra kick.
Tips from diners
The pepperoni is actually spicy! The buffalo mozzarella helps to cool it down. The crust is thin and bubbly, just like in Naples.
Parking Pizza is the brainchild of Marcos Armenteras and Berta Bernat, who transformed a former parking lot into one of Barcelona's coolest dining spaces. The concept is simple: high-quality sourdough pizza, a few excellent starters, and long communal tables in an industrial, unrefined environment. It has become a reference point for the city's modern, casual dining scene.
They don't take reservations! The wait can be up to an hour on weekends. Put your name down and go across the street to their sister bar, Parking Gintonic, for a drink while you wait.
It's communal seating at long tables. It can get very loud and high-energy. Not the place for a quiet, intimate conversation, but great for a fun group dinner.
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