Best Pizza Places in Hammamet: Where to Go for a Proper Slice

I’ve been chasing slices across this Mediterranean town since my teenage years dodging tourists through the medina alleys, and the best pizza places in Hammamet are not where you’d expect them. Forget the postcard cafés lining the main boulevard. The real action happens in converted fisherman workshops, family-run kitchens behind hardware stores, and one spot that only opens its oven after sunset. This is my map of where locals actually go when the craving hits and why each place carries a piece of Hammamet’s layered history.

Pizzeria Bel'Italia – The Old Fishing Quarter

Down a side street off Rue de la Corniche in the Vieux Hammamet fishing zone, this place started as a boat repair shed rented by an Italian-Tunisian couple who never left their wood-fired oven idle.

The Vibe? Family chaos with red-checkered tablecloths and anchovy nets still hanging from the ceiling.
The Bill? 18 to 24 TND for a margherita, 30 to 38 TND for anything loaded.
The Standout? The “Mediterraneo” pie — fresh sardines, capers, and olives from the next-door fishmonger.
The Catch? No tables turn over after 9 p.m., so showing up at 7:30 p.m. is your best shot.
The Secret? Ask for Mohamed by name and he will slip you a slice topped with harissa-spiked tomato sauce — his grandfather used to fish these waters before the tourist boom rolled in during the 1970s.

Pizza Pazzi – The New Marina Side

On Rue de la Mer Émeraude inside the newer marina district where yachts bob beside motorboats, this joint opened in 2018 but feels like it has always belonged to the neighborhood of young families and night-fishing crews who dock their skiffs just outside.

The Crust? Thin, blistered, and charred in spots from the gas deck oven that runs 12 hours a day.
The Price? Slices start at 8 TND a pop, whole pies run 32 to 42 TND.
The Must-Order? “La Pescatora” with mussels, clams, and calamari that are still squeaking fresh.
The Downside? On Friday evenings the whole place fills with bikers from the inland towns, and the wait stretches past 45 minutes.
Local Tip? Call ahead around 6 p.m. and tell them Mehdi sent you — they will box a margherita for you to take down to the seawall where the sunset paints the marina gold and the fishermen are happy to share stories.

Chez Sam – The Heart of the Medina

Tucked inside the maze behind the main souq stalls on Rue du 20 Mars 1956, Sam inherited this tiny kitchen from his uncle who used to make bread for the old medersa students over forty years ago.

The Atmosphere? Two plastic tables, a radio playing old Raïs Baladi, and flour dusting every surface like snow.
The Cost? A proper slice costs 7 TND flat, and Sam never charges extra for the olives he sets out on the counter.
What to Try? “La Tunisiana” — a thick base slathered with merguez sausage, harissa, and a fried egg cracked in the center during the last minute.
The Complaint? The oven only fires up at 4 p.m., and by 7 p.m. the queue snakes out the door into the alley where the cats knock over garbage bins.
The Insider Move? Arrive at 3:45 p.m. sharp. Sam knows every regular by name, and he will let you watch him stretch the dough the same way his uncle taught him before the first tourist ship docked at Yasmine Hammamet in the early 1990s.

La Casa del Gelato Pizzeria – The Beachside Strip

On Avenue Habib Bourguiba right where the palm trees line the sand, this place merged with a gelato shop in 2005 and now serves pizza slices that somehow taste like they belong on the same menu as pistachio gelato scoops.

The Scene? Plastic chairs out front face the sea traffic of jet-skis and parasailing lines.
The Prices? Slices range from 9 to 14 TND depending on toppings.
The Best Bite? “La Siciliana” with eggplant that Sam’s nonna used to grow in her garden back in Palermo before she moved here in 1983.
The Flaw? The outdoor seating gets uncomfortably warm between noon and 3 p.m., even with the misters running.
The Local Secret? Ask for the “pizza da portare” menu, which isn’t printed but exists on a handwritten chalkboard behind the counter. They pack them in butcher paper so they stay warm, and half the delivery boys who weave scooters through the medina swear by this trick when they need fuel fast.

Trattoria Da Enzo – The Spanish Gate Neighborhood

Just past the old Spanish Gate ruins on Rue de la Liberté, this trattoria opened in 1999 inside a converted printing press where the first bilingual newspapers about Hammamet used to roll off the presses back in the 1960s.

The Energy? Red lanterns, wine bottles stacked to the ceiling, and Enzo’s mother still rolling gnocchi in the back window.
The Spend? A classic margherita costs 22 TND, while the “Diavola Piccante” climbs to 36 TND.
The Signature? “La Nonna” pie — a floppy, well-oiled masterpiece with potato slices and rosemary that tastes like Sunday lunch in Bologna before the tourists found this coast.
The Real Issue? Reservations are impossible to get on weekends, and walk-ins wait at least 30 minutes for a table near the window.
The Hidden History? The brick oven still holds traces of the original newspaper clippings that were used to start the fire back when Enzo’s grandfather fired up the press for the last time in 1987. The smell of burning paper occasionally mixes with the scent of baking dough on windless evenings, and longtime customers say it gives the crust an almost smoky depth no recipe can replicate.

Pizza Express – The Central Market Back Alley

Behind the modern covered market on Rue du 14 Janvier 2011, this stall moved into a former spice warehouse where merchants used to unload cumin and coriander sacks until the market relocated to the outskirts in 2014.

The Feel? Concrete floors, metal stools, and the constant hum of refrigeration units keeping the dairy stock cold.
The Budget? Whole pies start at 26 TND, and you can feed two people with one order if you are not greedy.
The Star? “La Fermiere” — a farmhouse-style pie loaded with locally sourced goat cheese, honey drizzle, and wild thyme that grows on the hills behind the town.
The Catch? Service slows down badly during lunch rush between 12:30 p.m. and 2 p.m., when the market workers flood in for their break.
The Insider Knowing? The owner, Karim, keeps a stash of fresh figs in season from his cousin’s orchard in the Sahel region. If you mention you are curious about Tunisian desserts, he will slice a few onto a plate and suggest pairing them with a glass of the house rosé that costs 8 TND. It is not on the menu, but it is his grandmother’s recipe for balancing the richness of cheese with the sweetness of fruit.

Le Bistrot des Arts – The Artist Quarter Near the Fort

On Rue du Fort itself where the old Spanish fort loomks overhead, this bistro transformed from a pottery studio in 2011 after the artist collective that used to occupy the space decided to pivot into food during the quieter winter months.

The Decor? Easel holders doubling as table separators, paintings leaning against the walls waiting to dry.
The Spend? Slices go for 11 to 16 TND depending on the daily special.
The Highlight? Rotating toppings based on whatever the local farms deliver that morning — think zucchini flowers in spring and figs in late summer.
The Issue? Wi-Fi drops out near the back tables where the stone walls absorb every signal like a sponge.
The Art Lover’s Secret? The back room used to be the potter’s kiln chamber, and on quiet Tuesday evenings they open it up for small acoustic sets. Local musicians play oud and guitar while the pizza crusts bake, and the sound echoes oddly through the ancient brickwork. It feels like dining inside a living instrument, and some nights the resonance makes the crust puff just a little higher.

Il Gabbiano – The Hilltop Overlook

Perched on the western ridge road above the main strip where the road curves toward the old phosphate mines, this restaurant sits inside what used to be a watchtower that commanded views of the entire bay until the family who owned it converted it into a pizzeria in 2003.

The View? Sunset over the Gulf of Tunis with the lights of the medina twinkling below like scattered stars.
The Cost? Entrees range from 18 to 30 TND for pizza, but the view costs nothing extra.
The Pick? “Il Famoso” — a simple margherita made with San Marzano tomatoes imported from Naples and mozzarella that the owner buys daily from the market vendor who sets up under the arch near Bab el-Bahr.
The Drawback? The steep climb up the hill means most tourists skip it, which keeps prices reasonable but also means the staff assumes everyone knows the unwritten rule about bringing quarters for the ancient donkey-cart that serves as the parking lot shuttle.
The Sunset Ritual? Locals know to arrive at 6:30 p.m. exactly and request a table on the terrace facing east. The owner, Salvatore, keeps a bottle of his own limoncello chilled in the ice bucket, and if you compliment the view he will pour you a small glass free of charge. His grandfather used to row fishing boats out to the same spot before the fort was built in the 1500s, and every evening he toasts to the memory of the sea that brought his family here generations ago.

When to Go / What to Know

Most pizzerias in Hammamet shut their ovens between 3 p.m. and 5 p.m. for the siesta break, so timing matters more than you think. Weekday evenings before 8 p.m. are consistently less crowded than weekend nights, especially at places near the tourist hotels. Cash is still king in many spots, particularly in the medina alleys where card machines struggle with the thick stone walls built centuries ago.

Parking outside popular venues like Il Gabbiano and Trattoria Da Enzo becomes a nightmare on weekends, so plan for a ten-minute walk from the nearest public lot. Language helps — knowing even a few words of Arabic or Italian opens doors and gets you seated faster than asking in English. Bring small bills for tips, as many owners prefer handwritten receipts and loose change over credit card surcharges that can add 5 TND to your final bill.

For delivery, most places stop accepting orders after 10 p.m., and scooters weaving through traffic often deliver pizzas faster than driving yourself. If you want the authentic experience, avoid anywhere advertising tourist menus in four languages, and instead look for handwritten chalkboards listing today’s specials in Arabic script. The oldest pizzerias have no websites at all, so asking a local shopkeeper where they send their own kids for pizza is worth more than any review app.

Frequently Asked Questions

Is the tap water in Hammamet safe to drink, or should travelers strictly rely on filtered water options?

Tap water in Hammamet is technically treated but rarely potable for foreigners, so sticking to bottled water costs around 1 TND per 1.5-liter bottle at local markets. Restaurants typically serve drinks with ice made from boiled water, though some smaller cafes still use tap-based cubes that can upset sensitive stomachs. Most mid-range hotels provide filtered water stations for guests who bring their own reusable bottles.

How easy is it to find pure vegetarian, vegan, or plant-based dining options in Hammamet?

Vegetarian pizza options are standard across most pizzerias, with margherita and veggie pies costing between 18 to 26 TND, though vegan cheese remains rare outside the larger tourist hotels. Local markets sell fresh produce like artichokes, eggplant, and olives that many places will toss onto a pizza if requested, but you need to ask specifically since menus often assume dairy and meat combinations. A handful of health-focused cafes in the newer neighborhoods serve plant-based alternatives, but expect to pay double the price of a traditional slice.

Is Hammamet expensive to visit? Give a realistic daily budget breakdown for mid-tier travelers.

A mid-tier traveler can comfortably navigate Hammamet with a daily budget of 90 to 120 TND, allocating roughly 35 TND for meals including at least one pizza meal. Accommodation in three-star riads or small hotels averages 35 to 50 TND per night outside peak summer months. Local buses and taxi rides add another 10 to 15 TND daily, while souvenir shopping and incidental expenses should leave room for 15 to 20 TND flexibility.

Are there any specific dress codes or cultural etiquettes to keep in mind when visiting local spots in Hammamet?

When entering traditional pizzerias in the medina or smaller family-run establishments, modest dress is appreciated even though no formal code is enforced, so covering shoulders and knees avoids drawing unwanted attention. Public displays of affection are frowned upon in the old town alleys, particularly during Friday prayers when the call to prayer echoes through narrow streets every day between 12:30 p.m. and 1 p.m. Tipping between 5 to 10 percent is customary, and refusing offered hospitality like a cup of mint tea may be interpreted as disrespectful to the host’s generosity.

What is the one must-try local specialty food or drink that Hammamet is famous for?

The signature specialty is brik à l’oeuf — a delicate pastry parcels filled with egg, tuna, olives, and capers that are fried until golden and sold fresh from street vendors throughout the medina for around 3 TND each. This dish originated in the Ottoman period and remains unchanged from recipes passed down through generations of Tunisian families who perfected the thin mille-feuille technique using semolina flour. While pizza dominates the modern scene, every local will point you toward the same corner stall near the main fountain where Mohamed has been serving the same brik recipe for over thirty years, insisting it represents the authentic taste of Hammamet before tourism shaped the coastal skyline.