Bellillo.

Bellillo

The oven came from Naples and runs at 450 degrees, which is 35 short of the minimum the Neapolitan pizza association recommends, and you can taste the difference in the char.

Why go

Bellillo opened on the corner of Munster Road in late 2015 with a Neapolitan oven and a supply chain to match (Andy Hayler). The produce is the argument: buffalo mozzarella, montoro artichoke and San Marzano tomatoes shipped from Italian farms, with organic and seasonal buying behind them (Time Out). Co-founder Francesco Vigna signs off every ingredient, and the house line is From our lands to your hands, which the venue explains as empowering farmers, sourcing excellence (venue). The pizzas go into the oven in front of you. What nobody has tested for nine years is whether the execution has caught up with the buying, and there is a specific reason to ask: the one critic who ever measured the oven found it running cooler than the standard.

Order this / avoid

• Order: the margherita, because a Neapolitan kitchen has nowhere to hide on it. Anything carrying the San Marzano and buffalo mozzarella they import. The montoro artichoke in season. The rocket salad, which Hayler scored 14 out of 20 and called "actually the best thing I tasted."
• Avoid: weekday lunch, since the kitchen opens at six Monday to Friday. The desserts, which Hayler records are "bought in from a company in Italy." And do not go looking for leopard-spotted char, because the oven does not run hot enough for it.

What locals & experts say

• Andy Hayler, 22 June 2017, scoring it 11 out of 20, on the technical point that explains the pizza: The oven gets up to 450C, which is a bit below the 485C that is the recommended minimum for a Naples style pizza, according to the Associazione Verace Piza Napoletana. And what that costs: The pizzas we tried certainly had a good, supple base, though the oven temperature meant that there was none of the charcoal blistering that you get in a really hot oven. On portioning: the olive pizza came with just eight olives, count em and weep. This is absurd portion control. His scores ran arancini 12, crocche 10, pizzas 12 to 13, rocket salad 14, rum baba 10, lemon parfait 8.1
• Time Out London, on the sourcing: Many organic and seasonal products are sourced and shipped directly from Italy, including buffalo mozzarella, montoro artichoke and san marzano tomatoes. A listing, not a review. The section on that page headed Time Out says reproduces the restaurant's own mission statement, and is treated here as the venue's copy.3
• Nobody else has written about it. No trade press, no borough food desk, no chef has named it in anything reachable, and the only scored assessment is nine years old. That is why this entry carries low confidence and says so.

Good to know

• Where: 255 Munster Road, Fulham SW6 6BW, on the corner. Phone 020 7381 1411.
• Timing: Monday to Friday from 6pm, so no weekday lunch. Saturday and Sunday from noon. The published closing time reads 10am on both the venue's own site and its Time Out listing, which is a typo repeated from one to the other; assume 10pm and call if it matters.
• Booking: through a third-party reservations platform linked from the venue's site. Delivery runs on Uber Eats and Deliveroo.
• Hygiene: Food Standards Agency rating 4, inspected 14 January 2026 by Hammersmith and Fulham. Hygiene and structure both scored mid-range and confidence in management was the component that held the rating off a 5. Stated because a reader is entitled to it, and it disqualifies nothing.4
• Diet: no allergen, gluten-free or vegan statement is published, and the menu is a PDF that was not read. Ask.
• Sites: the brand's own website is organised by location and carries a Miami page alongside this one, in three languages. This entry covers 255 Munster Road, and the only review cited is of this address.

Verdict

could-visit — Go if you live nearby or you are passing, and order the pizza. Bellillo opened on the corner of Munster Road in late 2015 with an oven shipped from Naples and a supply chain to match: San Marzano tomatoes, buffalo mozzarella, montoro artichokes, brought in from Campanian farms, with co-founder Francesco Vigna signing off the ingredients. The intent is real and the one person who ever measured it found a gap between the intent and the plate. Andy Hayler clocked the oven at 450 degrees against the 485 the Neapolitan pizza association recommends as a minimum, and reported a good supple base with none of the charcoal blistering a hotter oven gives, scored the pizzas between 12 and 20 and 13 and 20, and rated the rocket salad higher than any of them. He also noticed the desserts are bought in from a company in Italy. That was June 2017 and nobody has assessed the kitchen since, which is why this sits where it does rather than lower or higher. The oven temperature is the thing to check: it is the difference between a decent local pizzeria and a serious one, and it is fixable. Weekdays it does not open until six.