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Reviewing in Edinburgh & Beyond since 2003
Trusted, local, independent and telling stories that deserve to be told
🍕 Edinburgh’s pizza scene is having a moment - bold, blistered crusts, inventive toppings, and serious local flair.From sourdough slices kissed by wood-fired ovens to cheeky twists on New York-style classics, the capital’s pizza makers are raising the bar. Bite Magazine dives into the dough-slinging renaissance sweeping the city, where passion meets precision and every pie tells a story. Whether you're a fan of minimalist margheritas or maximalist meat feasts, there's something here for every kin
3 Blind Mice & The Burrow: a double-decker delight on Blackfriars Street
Just off the Royal Mile Moments from the madness of the Royal Mile - where there’s so often a very shouty street performer, and thousands of tourists needing you to “bear with” for a quick selfie - these Bitches have discovered an oasis of calm. Its name: 3 Blind Mice, a modern pizzeria boasting fabulous decor, saucy cocktails, and truly exceptional thin-crust pizza . Even better, go one floor down and there’s a gorgeous speakeasy bar where inspired mixology, rare whiskies
The Social Bitches
Oct 242 min read
From post office to pizza haven: Hector’s rises in Dunbar
Patrons are Daniel Harrison, Nick Kourie and Emily Luke I can’t say I’m sorry to see Pizza Hut enter administration, especially when we have so many excellent pizzerias in the UK deserving of our custom. Hector’s in Dunbar is one of them, a small business serving the local community that supports local suppliers, and probably the best pizza place in East Lothian. The building on the High Street has had several identities over the years, from a post office to a soft play. Fo
Diana Turner
Oct 242 min read
Sear’s Pizza - from New York to Marchmont
New to Marchmont There's nothing I love more than a hole in the wall. A cute, stop-in kind of place where locals converge, even on a Wednesday night. Students claim it their local haunt, it becomes the date-night go-to, and friends find themselves experiencing a 'night out' where the only hangover is a carb or cheese one. The nostalgic throwback tunes cross generations and you find yourself wondering: is the smile on your face because of the song, the place or the pizza? At t
Bronwyn Eley
Sep 92 min read
Pizza Punks launch bold new menu
Sandough Pizza Punks is taking a bold stand against the rising costs impacting the hospitality industry. By k eeping prices accessible, even amid increases in minimum wage and higher employer National Insurance contributions, they are staying true to their ethos of putting people over profits. The brand has unveiled a brand-new lunch menu featuring inflation-busting offers designed to deliver exceptional value without compromising quality. Pizza Punks is offering 18” NY
Sharon Wilson
May 142 min read
Razzo Pizza Napoletana at Edinburgh Street Food
Recently launched at the Edinburgh Street Food market Edinburgh Street Food has made its mark on the city’s hospitality landscape. I have visited many times, as it ticks so many boxes; free WiFi, water, and loos, a central location near transport links, a choice of sweet or savoury street food from a line-up of concessions and booze to boot. Alongside staples like Soft Core, Bao Bundits, and Harajuku, some concessions swap in and out, and the latest to arrive is Razzo Pizza
Sharon Wilson
Apr 22 min read
Razzo Pizza Napoletana Opens at Edinburgh Street Food
The lastest edition to the line up at Edinburgh Street Food Edinburgh Street Food (ESF) is excited to welcome Razzo Pizza Napoletana, which officially begins serving its renowned Neapolitan-style pizzas on 18th March 2025. Known for its handcrafted pizzas, Razzo is celebrated for its delicate, airy dough topped with the finest Italian ingredients and baked at a scorching 470°C, creating signature blistered crusts and vibrant flavours. Diavola Ivan Georgiev, the passionate piz
Sharon Wilson
Mar 182 min read
Civerinos earns a place on Time Out’s list of best pizzas in the world
Stockbridge Do you take your pizza seriously? Snap! When Bite heard the news that you can taste one of the best pizzas in the world right here in Edinburgh, we sprung into action. According to the foodies at Time Out, Civerinos serves up “some of the best slices you’ll ever shove down your gob” and has earned itself a place on their official list of the 19 best pizzas in the world. The list makes for interesting reading. As expected, the number one place goes to a Naples hot
Sharon Wilson
Mar 172 min read
Pizza Geeks
80s inspired interior This trio of city pizza houses is owned by a former oil rig worker Patrick Ward who wanted to pursue his twin passions for fresh, hand-made Neapolitan-inspired pizzas and gaming. I met Vivian in the latest Easter Road location which joins Leith (The Mothership) and Dalry (The Tardis). This latest venture’s interior draws on 80’s nostalgia, featuring gaming to movies, 8-bit graphics, blockbuster vibes and a nod to 80s-influenced shows like Stranger Th
Sharon Wilson
Apr 23, 20242 min read
Matto Pizza: The original street food
Mozzarella, spinach, olives, semi-dry tomatoes, and from the specials: pea puree base, smoked scamorza, guanciale, fried spianata, rosemary potato crisps& black pepper Pizza was traditionally a low-cost street food enjoyed by the lower classes, the perfect medium to make a few ingredients go a long way. While not quite the dirt-cheap option they used to be, you can still get a very good pizza and a glass of wine for around £20, which by modern Edinburgh standards is a budget
Diana Turner
Feb 21, 20242 min read
Make your own east PIZZAS
Pizza chefs at east PIZZAS Roland 'Roly' Simpson, formerly a real estate agent in London, made a career shift by opening east PIZZAS in 2017, trading one type of dough for another - sourdough. Initially, the pizza company operated in various locations but has now found a permanent home at Bonnie & Wild, the food market in the St James Quarter. Each pizza is crafted using a dough ball that contains the original starter and just three ingredients, flour, water, and salt. To emb
Sharon Wilson
Feb 12, 20242 min read
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