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Da Michele Naples Reservations: New Forcella Location Opens (No More Queue)
For the first time since 1870, you can book a table at Da Michele — but only at the new second location around the corner, not the original.
Can you finally book a table at Da Michele in Naples?
Antica Pizzeria Da Michele, the Forcella institution that has served just two pizzas since 1870 — Margherita and Marinara, around €6 each — has spent decades turning away anyone unwilling to queue for a numbered ticket outside its doors on Via Cesare Sersale. That changed this summer: since Thursday 13 June 2026, a second Da Michele has been running from the corner of Via Sersale and Via Pietro Colletta, a two-minute walk from the original, and for the first time in the pizzeria's history a table there can be reserved instead of queued for.
Booking only works by WhatsApp, to +39 392 500 0579, and only during two narrow call windows — 9:00–10:00 and 17:00–18:00 — so it takes a bit of planning. It's a real fix for anyone touring Naples on a tight schedule who has always skipped Da Michele rather than lose an hour to the line. The original queue-only pizzeria on Via Sersale keeps running exactly as before for anyone who wants the full ritual, ticket and all.
What's different at the new Forcella location?
The new pizzeria occupies the former premises of Ristorante Mattozzi: two floors, 140 square metres and seating for 84, several times the original's handful of cramped tables. The menu has grown too — alongside the historic Margherita and Marinara, it now adds Cosacca (tomato, pecorino, basil) and Marita (half Margherita, half Marinara), plus other variations the founding site has never offered. Both locations are run by the Condurro family and open daily, roughly 11:00 to 23:00.
What else is new nearby: a pizza museum in Forcella
A few doors down on the same Via Sersale, the Condurro family opened a small pizza museum on 10 April 2026, "Da Michele Experience." Four themed rooms — starting with "'A Puteca dei Ricordi" — display a 1950s dough trough, an old tomato press, a period street-pizza oven, newspaper clippings and pizzaiolo tools tracing the shop's 150-plus years. It's open daily and free to walk through; hands-on pizza-making workshops need booking in advance via damichele.net or micheleintheworld.com. Between the original pizzeria, the reservable second location and the museum, local press has started calling the block Forcella's new "Borgo della Pizza." First reported by Il Mattino and Gambero Rosso.
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