It’s not every day you come across a pizzeria ranked among the best in the region, so we were curious to see what ANTO Pizzeria e Aperitivi – cited as Singapore’s number 1 pizzeria – actually delivers.
Located along Jiak Chuan Road, the restaurant has built a reputation but we wanted to find out if it lives up to the hype.
Why is ANTO Pizzeria Singapore’s No. 1 Pizzeria?
ANTO Pizzeria is helmed by Chef Antonio Brancato, who opened the restaurant in September 2024 with the aim of bringing a slice of Italy to Singapore.
Originally from Pignola, a small village in Italy, his approach to pizza is shaped by tradition and personal experience.
Since opening, ANTO Pizzeria e Aperitivi has earned a spot on the 50 Top Pizzas Asia-Pacific list, placing at number 15. It’s currently the first and only pizzeria in Singapore to make the ranking!
Chef Antonio starts his day at 5 am to prepare the dough, and remains hands-on throughout service: shaping, kneading, and baking each pizza himself.
The humble 80-seater pizzeria in Tanjong Pagar has kept its same charm since we first visited, with an open kitchen where you can see Chef prepare the pizzas from your seat.
ANTO Pizzeria e Aperitivi Menu
The menu centres around Neapolitan-style pizzas, with familiar options like Margherita and 4 Formaggi alongside lesser-seen combinations like Capricciosa with artichoke and ham.
There’s also a selection of Pizze in Teglia, a Roman-style pizza with a thicker, rectangular crust.
These come with toppings like Funghi (mushrooms, tomato sauce) and Rocco (potatoes, rosemary).
For something more unique, the “Le Antonio” section features rotating specials by Chef Antonio. The most popular is the Rustica, topped with Italian sausage and radicchio.
Beyond pizzas, there are sides like Grana Padano Balls and Crocche (potato croquettes with sausage), along with a cocktail programme by award-winning bartender Giancarlo Mancino and Chef Antonio’s cousin.
The Negroni is a highlight here, available in three variations – Classico, Sour, and Rosato – each offering a slightly different profile.
(Editor’s Note: The menu is currently being refreshed, so prices may change.)
What We Tried
To mark its recognition on the 50 Top Pizzas Asia-Pacific list, the restaurant introduced three new pizza creations.
The Bottarga Alla Scapece ($38) features a fava bean base, crispy zucchini, and tuna bottarga (cured fish roe).
The first thing that stood out was the crust. Baked in a wood-fired oven, it was chewy with a slight crisp on the outside – light yet structured enough to hold the toppings.
The bottarga added a salty, umami depth without making the pizza overly heavy
The Lucana Ritrovata ($38) has a personal backstory.
It’s inspired by ciaudedda, a traditional dish from Basilicata that Chef Antonio’s grandmother used to make to encourage him to eat more vegetables.
This is reinterpreted with pancetta, endive, and artichoke over a broad bean cream base. While the combination was interesting, I felt like the flavours didn’t fully come together.
The endive had a slightly fermented note that reminded us of Chinese meicai, which made the overall pizza saltier than expected.
Paired with the richness of pancetta and the tang of artichoke, it felt a bit unbalanced.
The final pizza – Anatra Quasi all’Arancia ($30) – takes inspiration from Singaporean duck rice, Chef Antonio’s favourite local dish.
Built on a thicker Roman-style base, it featured duck breast, a vermouth reduction, and fennel. Compared to the earlier pizzas, this one was lighter and more refreshing.
While the flavours were pleasant, nothing particularly stood out. I found myself wishing for a slightly stronger sauce or more duck for impact.
For dessert, I tried the Sgroppino ($13). This is a boozy Italian classic made with lemon gelato, Fior di Latte, lemoncino, and prosecco.
It’s hand-whipped tableside till it reaches a thick and airy texture. It was citrusy and refreshing without a prominent alcohol taste: a nice way to end the meal!
Verdict: Is ANTO Pizzeria e Aperitivi Worth It?
Yes, ANTO Pizzeria e Apertivi is worth visiting. The strength lies in the fundamentals, with a solid crust and simple toppings that make his pizzas satisfying but not overbearing. The quality and care is evident in Chef Antonio’s preparations, and I think the accolades are well-deserved. I would revisit to sample more of the menu!
Check out more pizzerias in Singapore:
- L’antica Pizzeria Da Michele: Michelin-Guide Neapolitan Pizza In Maxwell
- Tutto: Freshly Made Pastas & Pizza Under $30 At Jewel Changi Airport
- Pizzeria Vincenzo Capuano: Award-Winning Neapolitan Pizza Chain Now In Robertson Quay
ANTO Pizzeria e Aperitivi
2 Jiak Chuan Rd, Singapore 089260
Open daily. 12pm-3pm, 5.30pm-11pm
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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