Not in Naples, not in New York, not in any other major city on the planet. For 2026, the best Margherita pizza in the world is in Athens! (Well at least close by).

At “The Best Pizza Awards”, the most important global list that recognizes excellence in the big business called pizza, which took place on Friday in Milan, a Greek shop had the honor of winning first prize for the best Margherita Pizza, while its chef was named the 16th top pizzaiolo in the world, finding his place among legends, iconic personalities and absolute “gods” of pizza.

The reason is Francesco Granata from Napul'e in Vari who now has the opportunity to “hang” at the entrance of his shop, the plaque that reads “The Best Pizza 2026” and of course he can boast that at least for this year he has the best Margherita pizza in the world.

The Italian chef himself, who has been living in Greece for the past several years, said after receiving the award that he thanked "those who support me and even those who had to put up with me in difficult times, because this journey has not always been easy. Italy gave me my roots, but Greece gave me the opportunity to express them. This recognition also belongs to the Greek people, who welcomed me, believed in me, supported me and allowed a Neapolitan chef to bring his idea of ​​Italy to Athens. Today I feel proud, grateful and even thirstier than before."

The story of Francesco Granata

Francesco Granata, a master pizzaiolo born in Naples. Before becoming a pizza master, he was a doctor (anesthesiologist), but a twist of fate and his family background gave him the ticket to the magical world of Italian culinary tradition. His medical background endowed him with an obsession for detail, precision and meticulousness. His endless love of knowledge, and his obsession with detail for the sake of authentic Neapolitan pizza, earned him the title of one of the 100 best pizzaiolo in the world.

He began his culinary journey at the age of six, making dough with his mother and learning that simplicity is a serious art and the foundation of true cooking. Before dedicating himself fully to gastronomy, he worked in the healthcare sector until the age of 47. He then chose to follow his passion for pizza, adopting a new professional and personal identity, rooted in tradition and authenticity. His philosophy is firmly based on preserving the Neapolitan pizza without compromise.

He specializes in the “ruota di carro” style, using direct fermentation methods, long maturation processes and techniques that focus on easy consumption and respect for raw materials, rather than gastronomic trends. Today, through his work at Napul’è, he seeks to express memory, truth and cultural heritage in each pizza. His approach is characterized by authenticity over popularity, considering pizza not as a trend, but as a deep expression of identity.

His rise in recent years is impressive as in 2024 he was ranked 68th in the world's top pizza chefs, in 2025 he rose to 61st in The Best Pizza Awards and this year he climbed a breath out of the top ten on the planet, being the 16th top pizzaiolo in the world!

In addition to Napul'e in Vari, he is also the owner of "Focacceria Napul'e by Francesco Granata" which is based in the center of Athens.