Pizzica is the first pizzeria in Budapest specializing in pizza al taglio: the Roman invention where rectangular-shaped pies are sliced with a scissor and usually taken to-go. This tiny takeout joint not far from downtown is run by the de Bartolomeo brothers, natives from Southern Italy, who can be found most days sliding cast-iron pans in and out of the electric oven.

Pizzica's dough is high in gluten and also has a high water content, meaning that after a long fermentation, it rises into a chewy, focaccia-like texture interspersed with air pockets and boasting a crispy crust and charred underbelly. Naturally, the best slices are the ones listed as “premium.” The ever-changing toppings might include tomato sauce-mortadella-arugula, bufala mozzarella-tomato sauce, or sausage-mushroom-truffle combinations. All three are delicious. They each go for about €1.5, and between two and three slices will fill the average appetite.

A range of Hungarian craft beers are also available to wash it all down. There’s a wooden bench outside Pizzica, and a few tables upstairs where contemporary Hungarian artworks adorn the walls, but most people usually just eat their pizzas on the street in Roman style. A word to the wise: if you need to devour some food after a long night of drinking, keep in mind that Pizzica stays open until 3 a.m. on Fridays and Saturdays.