Romo

Romo opened on 4 March 2026 at Carrer de Buenos Aires 28 in Eixample, from Rafa Panatieri and Jorge Sastre — Roman pizza in a room that still reads as the neighbourhood rather than a concept flown in.

The little-known fact is this. The Sartoria Panatieri pair swerve from Neapolitan to Roman — thinner, crisper, biga and 48-hour fermentation, in-house cured meats, sobrasada and porchetta pizzas on Buenos Aires. Eixample already knows how to eat without a speech; the street is why the carta can stay specific.

The city sources filed the opening. @romopizza is the live camera for hours. Confirm them before you walk — first-service days in Barcelona still shift. The Roman crust is why you go; Eixample is why it feels like Barcelona.