As the younger sister to the beloved Beccofino in Teneriffe, this casual pizzeria suffered from a case of sibling rivalry. But now the eatery with its moody, dark, smart interior and footpath dining has moved out from the shadow of the first born and, arguably, surpassed its elder.

Diners will have to queue for a table on any given night of the week for the relaxed offering extending from antipasti and primi to pizze cooked in their coveted wood-fired oven.

Dough creations are indeed the specialty here – their base charry, bubbly and with that signature chew. Go classic with the faultless margherita or opt for something a little different with the pea puree and pork and fennel sausage-topped piselli e salsiccia with a white base. Those after a lighter supper may choose a selection of antipasti – kingfish carpaccio with blood orange and fennel, say, but worth blowing the diet for is the duck ragu.

A mainstay of Beccofino’s menu, the pasta dish with just al dente ribbons of pappardelle twirled around melting bites of duck, perhaps, has been perfected here.

The traditional array of desserts are keenly priced and generously proportioned, with the ethereally light tiramisu impossible to resist. 

Though the efficient staff can seem a little rushed and perhaps even arrogant at times, for a no-fuss meal paired with a well-priced glass or bottle of Italian-leaning wine, Julius can’t be beaten.

Must-eat dish: Duck ragu