Marble-topped tables and pendant lights fill a narrow dining room lined with wine bottles and canned tomatoes.
Edinburgh

Razzo

A small Neapolitan pizzeria on Great Junction Street in Leith, opened by Ivan Georgiev in 2019, its pizzas baked at 470°C in a wood-fired oven.

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Welcome

On Great Junction Street, a narrow room runs back from the window to a wood-fired oven at the far end, where a chef works in front of the flames beside a stack of pizza boxes.

Visited and photographed by Simon Hird

It is simple and cheerful inside. Marble-topped tables sit beneath industrial pendant lights, against exposed brick and tile, and stools line a yellow-and-white striped counter under a blue menu board headed Pizze. Wooden shelves along one wall are stacked with tins of tomatoes and bottles of wine, strung with fairy lights. The pizzas come out blistered and soft: a burrata pizza is topped with a whole ball of burrata, wild rocket and prosciutto. Take a stool at the counter to watch the oven, or order a box to carry down to the Shore.

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Before you go

Neapolitan pizzas such as the Diavola, the Mortadella e Burrata and the Speck e Gorgonzola, with starters and pasta.

There is a second Razzo kitchen at Edinburgh Street Food, by the Omni Centre.

Where
Great Junction Street, Leith.

Opening hours

Their website
Monday
noon–9.30pm
Tuesday
noon–9.30pm
Wednesday
noon–9.30pm
Thursday
noon–9.30pm
Friday
noon–10pm
Saturday
noon–10pm
Sunday
noon–9.30pm

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Did you know

Tinned tomatoes and bottles of wine line wooden shelves in a restaurant kitchen.
Did you know

Raised in restaurants.

Ivan Georgiev grew up in his parents' restaurant businesses before opening Razzo on Great Junction Street in 2019.

Bar stools line a striped tiled counter beneath a pizza menu board in a narrow restaurant.
Did you know

Bring your own, at first.

When it opened in May 2019 it had no drinks licence, so diners brought their own.

A burrata pizza topped with wild rocket rests on a plate beside cutlery in a tin and a glass of water.
Did you know

The gold oven.

The first thing to catch the eye is the gold pizza oven at the back of the room.

A burrata pizza with rocket sits beside a glass milk bottle and cactus plants near a shop window.
Did you know

Flour and tomatoes downstairs.

Downstairs, bags of 00 flour and cans of San Marzano tomatoes are heaped up for the kitchen.

A chef tends a wood-fired pizza oven at the back of a narrow restaurant lined with pizza boxes and fairy lights.
Did you know

Slow dough, fast oven.

The dough is fermented slowly, then baked at 470°C, which blisters the crust.

Marble-topped tables and pendant lights fill a narrow dining room lined with wine bottles and canned tomatoes.
Did you know

A second kitchen.

In March 2025 Razzo opened a second kitchen at Edinburgh Street Food, by the Omni Centre.

Bar stools line a marble-topped counter beneath hanging pendant lights and fairy lights, a blue pizza menu board on the tiled wall.
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Places to stay near Razzo, and when each is next free.

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