Rose Barrett
Ireland’s tallest restaurant-bar, Little Pyg, located at the historic Powerscourt Townhouse Centre in Dublin 2, were thrilled to have their pizzas voted #1 in Ireland and #27 in Europe at the 50 Top Pizza Europe Awards 2023. The Dublin restaurant was notably the only Irish restaurant to make the top 50 competing at the awards hosted in Barcelona last week.
The quality of Little Pyg’s renowned pizzas is no secret, as the restaurant-bar already boasts Ireland’s only Michelin Guide pizzas. Each Little Pyg Pizza Chef is sent to Italy for one year, to train under the top pizza chef in the world, the ‘Godfather of Pizza’ Enzo Coccia, resulting in the exceptional quality that led Little Pyg to now offer Ireland’s only Michelin Guide pizzas. Their enormous pizza oven was brought over from Naples and took over 14 men to build.
Made from the rock of Mount Vesuvius, the dough of each Little Pyg pizza is left to ferment for 48 hours before cooking. It is these types of expert secrets, owner Paul McGlade Jnr claims, as to why their pizzas are so noticeably incredible. And now being internationally recognised at the highest levels.
When you peek behind the stunning interiors and foliage of this unique Irish bar-restaurant, there are so many fascinating layers that make this a truly top-tier and “different” dining experience in Dublin. Little Pyg’s Head Pizza Chef, Federico Rapali, trained under Maestro Enzo Coccia in Naples and worked there for 4 years to master the craft of pizza making.
It took Paul McGlade Jnr over 5 months, and multiple trips to Italy, to convince him to move to Ireland and take up this position within the Little Pyg family.
Speaking about his pizza-making process, Little Pyg’s head pizza chef, Federico Rapali, said: “High-level pizzas are like an art, coming from working with Enzo we have developed a unique pizza here at Little Pyg. The dough is the most important part of our pizza and it takes 48 hours to produce our Michelin guide pizza dough.”
Little Pyg owner, Paul McGlade Jnr said: “Winning this Best in Ireland award, judged by some of Italy’s top food critics, means so much to us. The key to our pizza success is simple: we import the best produce from Italy and are very passionate about what we do. We also offer unbeatable prices for the quality of food we offer.”
When you peek behind the stunning interiors and foliage of this unique Irish bar-restaurant, there are so many fascinating layers that make this a truly top-tier and “different” dining experience in Dublin. Little Pyg’s Head Pizza Chef, Federico Rapali, trained under Maestro Enzo Coccia in Naples and worked there for 4 years to master the craft of pizza making. It took Paul McGlade Jnr over 5 months, and multiple trips to Italy, to convince him to move to Ireland and take up this position within the Little Pyg family.
Paul McGlade Jnr said: “A couple can come in here and have a bottle of wine, a starter and a main each, and even a few Pygtails, and leave with a bill of only around €40 each. There is nowhere else in Dublin you can do that and dine to the same standard, with these same surroundings. We’ve some of the best mixologists in Dublin and we are noticing that local Italians who live in Dublin are coming here all the time for our pizzas and Pygtails”.
Pizzas are any 2 for €30 seven days a week. Due to how thin they are, and the unique 48-hour fermentation process used, they are also 50% fewer calories than the average pizza of their size. The restaurant-bar is open for lunch and dinner every day and food is served until 10 pm Sunday to Friday and the kitchen is open until midnight on Saturdays. Resident DJs are on every Friday and Saturday night until late.
- SOS protest re polluted waters
- Food basket report reveals continuing pressure on family budgets
- Pádraig Harrington announces Irish Guide Dogs for the Blind’s Nationwide Golf Challenge
- Diesel and petrol prices already on the rise
- Mother & Baby campaigner Tony Kelly laid to rest
