The independent restaurant was the only pizzeria outside London to make the list
21:13, 09 Jun 2025Updated 21:15, 09 Jun 2025
Giacomo Guido outside Stile Napoletano on Watergate Street in Chester(Image: Giacomo Guido)
An independent pizzeria near Liverpool has been named among the best pizza restaurants in Europe. Tucked inside Chester’s market hall on Watergate Street, Stile Napoletano has officially been ranked the 13th best pizzeria in Europe at the Top 50 Pizza Europe Awards 2025.
The restaurant has also been confirmed as one of the Top 100 pizzerias in the world, with the final global rankings to be revealed in Naples this September.
The awards, which highlight the best pizzerias outside Italy, celebrate culinary excellence, authenticity and innovation. This year, just three UK restaurants made the coveted European list, two in London and Stile Napoletano, making it the only UK pizzeria outside of the capital to earn a place.
Founded by Neapolitan chef Giacomo Guido in 2018, Stile Napoletano offers slow-fermented, wood-fired pizzas made using a combination of organic Italian ingredients and British produce.
The award marks an extraordinary rise for Stile Napoletano, which was ranked 18th in Europe and 94th globally in 2024, also winning the ‘Solania Award’ for Best New Entry. That accolade placed them as the third-best pizzeria in the UK, signalling their growing international status.
Giacomo said: “To be named the 13th best in Europe is incredible. And to be the only UK pizzeria outside London on the list makes it even more special. We’re proud to be putting Chester on the map and looking forward to representing the UK in Naples this September.”
“Pizza is in my DNA. It’s tradition, passion and precision. We’ve poured our heart into Stile Napoletano, and it means the world to see that recognised.”
Top 50 Pizza Europe’s expert judges said: “Stile Napoletano has earned a solid reputation thanks to its consistency, constant attention to quality, and a well-defined identity that does not compromise.
“The approach is artisanal in every phase, from the carefully crafted dough to the rigorous selection of raw materials.”
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