This visit to the pizzeria took place on December 5, 2025.
What you see above is a Greek salad on a pizza. And no, it’s not a provocation or a failed culinary experiment. It is a perfect example of the vibrant and evolving Barcelona pizza scene. While the Catalan capital was once dominated solely by authentic Neapolitan style, today the city has embraced a wider range of cultures, styles, and hybrids.
This small, family-run spot perfectly captures Barcelona’s current gastronomic trend. It’s called D’elias Pizza, a place where Italian tradition meets Greek heritage. I didn’t find it on my own: I was introduced to it by Ivan Suarez, founder of the local community Get Pizza, which shines a light on these independent gems. That’s where I met the owner and pizzaiolo, Elias.
Originally from Cephalonia—one of the Ionian Islands just a stone’s throw from Italy—Elias has lived in Barcelona for ten years. However, he’s been a pizzaiolo for only three, having learned the craft from Italian professionals in the city. A year and a half ago, he opened his own place. He’s joined by his childhood friend and his parents, who are busy in the kitchen preparing traditional Hellenic dishes and a mix of desserts, from Tiramisù to portokalopita.
But what is Elias’s pizza actually like? It’s a fascinating mix. He claims inspiration from the Roman style, yet I don’t see him using a rolling pin or stretching the dough until it’s paper-thin. Instead, he stretches it by hand, keeping the size modest and leaving a visible edge. I won’t use the word “cornicione” here, as this isn’t a Neapolitan pizza, despite using San Marzano tomatoes and fior di latte as a base. Testing a classic Margherita didn’t feel right here; I asked Elias for something that reflected his Greek roots. The result? A pizza topped with the soul of a Greek salad: fresh tomatoes, onions, olives, feta cheese, and chili peppers.
The pizza is baked in an electric deck oven. At first glance, the crust looks somewhat dry and crunchy. But it has an interesting fragility: at the touch of a finger, it yields with a satisfying crunch. My fear that the rest of the base would be biscuit-like was quickly dismissed—the dough is foldable and soft, much like a Neapolitan. It holds the toppings well, though with such a generous amount of feta and olives, I’d recommend the “fold” technique to prevent them from sliding off.
I’m usually not a fan of onions on pizza, but this is different: it’s the concept of a Greek salad on a pizza, and it works. It’s salty, yet it doesn’t overpower the tomato sauce, which stands out and balances the flavors. It’s a simple idea, executed perfectly.
While the menu includes classic options, it’s these Greek-inspired creations that make D’elias a standout. I was hoping for a tzatziki sauce topping—Elias says maybe in the future—but for now, this is one of those spots that makes the Barcelona food scene so diverse. It’s the kind of place that often stays under the radar of those chasing big names or “only Neapolitan” styles. We definitely need more places like this.
D’elias Pizza, Carrer de Vallhonrat, 19, Sants-Montjuïc, 08004 Barcellona, Spagna
How to get there: D’elias Pizza is just a three-minute walk from the Poble Sec metro station (Line 3 – Green Line).
Have you tried it yet? What do you think? Let me know your thoughts in the comments below!
This is an AI-assisted translation of the original Italian article, which I have lightly edited. Please let me know if you notice any mistakes!
