Chez Bruno

Bruno's alley stays quiet. Tourists rarely wander down here, which tells you something. He's had his wood oven since 1987 and still shapes dough by hand, letting it rest for forty-eight hours. The "tropézienne", not the brioche, the house pizza, comes topped with Collioure anchovies, taggiasche olives, fresh oregano. It's the real thing. No reservations. Come early or claim a spot on the terrace with a glass of bandol and settle in. The wait dissolves.