The first of two businesses on this list to upgrade from an oven in a Landrover to permanent premises, the team at Bertha’s are fully committed to making the best possible sourdough pizza (slightly gentler on your tumtum – and tastier in my opinion), and do the classics well while also playing about with some more unusual toppings. Keep an eye out for the Kimcheese (kimchi & cheese – trust me, it’s heavenly) or the Umami Bomb (smoked potatoes & garlic). Also make sure you check out their Negroni menu – daaamn.

Go for a romantic harbourside stroll, then duck into Bertha’s for some top notch sourdough pizza, where you can scoff a whole one to yourself without feeling bloated (trust me, I’ve eaten at their bottomless Pizza Giro nights, and even after that I didn’t feel rough). There are small tables for tall or high tables upstairs and outside where you can watch the action. Menu staples like the Meat & Heat or Umami Bomb are both delicious, but try some of their seasonal specials too.

It’s only fitting that the name Bertha – the Sheffield steel wood fired oven this whole journey started with – should be printed proudly across the front of this shop. What originated with an idea for pizza after firing little Bertha up in a friend’s backyard has since snowballed into brick and mortar and high praise from critics and diners alike. This is most likely due to all the years owner Graham, and co, have put into really making this the best possible sourdough pizza.

Once an engineer for the McLaren Formula 1 team, Graham Faragher and his wife, Kate, started Bertha’s as a street-food business, serving pizzas from a converted canary-yellow Land Rover Defender before opening a bricks-and-mortar pizzeria in Bristol’s burgeoning harbourside food quarter. For Graham, it’s all about a long fermentation for the sourdough – at Bertha’s, it’s between three and five days – and seasonal South West ingredients for the toppings.

At the top of the trendy new Wapping Wharf development, Bertha’s Sourdough Pizza is a friendly pizza joint with an artisan outlook. The pizzas’ sourdough bases are works of art, fluffy with a smidge of char that contributes an interesting contrast. The ‘Meat & Heat’ may sound like a niche nightclub, but it’s actually the stand-out pizza on the menu, the Cobble Lane-cured pepperoni balanced with the sweetness of added honey.

Bertha's Pizza uses traditional techniques for the pizzas, which have sourdough bases and toppings sourced from top producers. The sourdough is kneaded by hand and the pizza toppings are guided by the seasons, with local producers supplying ingredients that don't come from Italy. Try the Meat & Heat (tomato, mozzarella, pepperoni and hot honey) or the mozzarella, kiln roast salmon, beets, goats cheese and pine nuts.

Bertha’s Pizza is an ideal place for a catchup with a friend. But the atmosphere isn’t the only thing that will make you feel well-cared for; it’s the passion the venue has for making pizza and a philosophy that every pizza should be accessible, affordable and tasty. These values are reflected in the menu where you can find your favourite classics: Margherita, Marinara, Napoli, and Salsicce Friarielli to name a few.

It’s impossible to ignore the rave reviews and mouthwatering reputation of Bertha’s Pizza. This popular pizzeria located in the popular Wapping Wharf has won the hearts of locals and tourists alike with its delicious, handcrafted pizzas and welcoming atmosphere. Bertha’s Pizza was founded on a simple yet powerful principle: to make the best pizza possible, using the finest ingredients and traditional techniques.

Chewy sourdough crusts with imaginative toppings cooked in the eponymous white-domed, ground-floor oven make this hip Neapolitan-style pizzeria a perennial local favourite. Loud music, slick service and limited starters, sides and… Read more. Chewy sourdough crusts with imaginative toppings cooked in the eponymous white-domed, ground-floor oven make this hip Neapolitan-style pizzeria a perennial local favourite.

They started out with a street-food van, selling their sourdough pizza all around the country until they opened this beautiful venue on the island. Our severe ‘Pizza Porkers’ group passed the judgement on this pizzeria as well, and I consider it the second best in Bristol. The dough is delicate, and the ingredients are exquisite, all fresh and local, as provenance matters to them.

Bristol’s Wapping Wharf is home to some top, top eateries and Bertha’s is the best of the bunch if you’re after sourdough pizzas and negronis that’ll knock your socks off. Bertha’s cook their pizzas at an eyebrow-singeing 500 degrees for 60 to 90 seconds. The result, for you, is a beautifully charred disc of dough topped with high-quality ingredients.

For a full-on authentic pizza experience, Bertha’s out on Cumberland Road is one of the better examples. Head to the Wapping Wharf and look out for the bright yellow doors of Bertha’s. You’ll also be able to follow your nose, choosing between the glorious toppings on top of some of the best sourdough pizza bases you’ll find in the city and beyond.

Location: The Old Gaol Stables, BS1 6WWWebsite: berthas.co.uk. Known for its artisan approach, Bertha’s Pizza is famous for its unique slow fermentation process, resulting in an airy and flavourful sourdough base. Their wood-fired pizzas are a testament to traditional techniques, complemented by local ingredients and innovative toppings.

Bertha’s is a Berlin-cool pizza joint with some seriously idiosyncratic pizza. Using signature sourdough pizza dough, they fire their pizzas in the oven their restaurant is named for at a mighty 500 degrees for a mere 60 seconds – resulting in a seriously tasty, crisp pizza.

The Old Gaol Stables, Cumberland Road, BS1 6WWwww.berthas.co.uk. Bertha’s Pizza is “phenomenal” says Nathan Ritchie of Big Nath’s BBQ – photo: Bertha’s Pizza