Mamma Jamma

The atmosphere may be lighthearted at this lively pizza restaurant in leafy Jardim Botanico, but the art of pizza-making is taken very seriously. The dough is left to rise for five days, resulting in a wonderfully light and crisp base for any number of toppings imaginable. Customers can take their pick from classic combinations such as mozzerella, fresh tomato and oregano, or experiment with more unusual ingredients such as leek, cream cheese and herb. There are plenty of meaty toppings too, such as Italian parma ham, and the Portuguesa - with quail eggs, olives, ham and Chilean oregano, is another speciality of the house.