10 Questions With: Rapha and Alberto from Gigi's

I’m not the biggest pizza fan. But I bloody love Gigi’s.

You may question, why listen to someone who isn’t a pizza aficionado? Well, firstly, ask yourself how good a restaurant has to be to genuinely change your tastebuds. And, secondly, the good news is you don’t have to listen to me. Because the owners of Gigi’s will be doing the talking here.

Often when I think of pizza, I think of it as the easy option. I can eat it quickly, and it’s a crowd-pleaser. Well, Gigi’s is certainly a crowd-pleaser - but for so much more than that.

The vibe is immaculate. As they allude to in their website, Gigi’s founders, Rapha and Alberto, have finessed the art of “relaxed perfectionism”. There’s no stuffiness to be seen anywhere, but that doesn’t mean there isn’t a palpable foodie air. The service is chilled but caring. The environment is rustic but very fitting to Bristol. (Grab a local beer inside or outside on the sun-lit pavement-clad seating). The food? Oh the food. Combine everyone’s pizza classics with modern twists like their Cacio E Pepe and you are onto a true winner. It’s fresh out the oven, delicious and you say ‘mmmmmm’ with every damn mouthful.

The origin of Gigi’s is that of a culinary meet-cute. Rapha approached Alberto - who was running his pop-up, Grano - with the idea of collaborating on a joint pop-up at the Old Vic Theatre. To use their words, “what started as a professional partnership soon became a shared journey”, which then led to a pizza-eating trip through London, Rome and New York City - and thus, Gigi’s was born.

So here it is, the restaurant to convert any pizza hater into a lover. I’ve never been so happy to be proven wrong.

1. You guys - Rapha and Alberto - went on a pizza trip around the world - from London to Rome to New York City - what’s the one pizza that stands out the most from this trip?

Well there is some heavy hitters out there for sure. In London, I feel like Dough Hands is leading the way. We also love a classic slice from World Famous Gordos; all the other ones that everyone says are good are really good as well! In Rome, Bonci is a king that deserves his crown, also a place called Boutique Pizza Art - a little unassuming place on an industrial estate which is seriously leng. And then NYC, where to start, I love it all, from the $2 utility slice to the gassed up hipster joints, everyone's doing something different, Best Pizza is wicked, a place called Fini which is one of the only sourdough ones I have tried in NYC. We fully fell in love with Grand Street Pizza; wicked slices and they had a bar so you could drink pints of Guinness while posting slices down like no tomorrow! Bristol rolls deep too. I think Top 3 is Pigs, Lauras and my old stomping ground, Pizzarova, but there is loads of great pizza. Go to them all. Also a small square pizza from Snappys, so all the slices are corner slices, hits different, like a big doughy cake; proper deep after you been on the wets.

2. What’s your go-to pizza on your own menu?

Margherita, say less.

3. What is a non-conventional pizza topping that you’re dying to try out?

I'm a big baby and love sweet corn, so I want to do something wavy with corn.

4. You’ve got 20 minutes to cook at home… What are you making?

A big, fat, juicy tomato salad. If its sunny, I just want that. Everyday, always, forever. And its not even cooking, just chopping and covering stuff in garlic and olive oil. YES PLEASE.

5. If you weren’t running a pizza restaurant, what other type of food would it be?

I love Italian American. Parms and big saucy pastas, Ceaser salad, little fried bits, tutti fritti, arancino, all that business . All I’ll say is watch this space

6. If you could only go to one other Bristol restaurant, where would it be and why?

Damn....very hard one. I love Sonny Stores, always have, been loads and loads. It’s always wicked, always easy and always delicious. Also, Gourmet Warriors at the plough is elite, obvs they are known for the birria tacos, but I’d say its the best chicken wing in the city.

7. If you could invite anyone to Gigi’s, real or fictional, who would it be?

Bob Mortimer, Kano, The Tiger that Came to Tea and Nelson Mandela please.

I feel sad my Granddad never came, we nearly made it happen, but I did get him in the t shirt, so that's nice.

8. When you think about the future of Gigi’s, what’s your vision for the next 5–10 years?

To still be there and still be good. I’d like to give opportunities to young people who want to cook. I worked doing that kind of thing for years and miss it, so maybe some kind of cooking school situation, or just working with those that are already doing brilliant stuff.

9. How do you balance authenticity to Italian traditions with bringing in your own creative touches?

Just don't really. I wasted so much time worrying about all that tradition malarky. Break free my dons, spread those wings. I think as long as we take care and work hard at what we are doing then it’s all calm.

10. What was the single most important lesson you took away from visiting over 50 pizzerias before opening Gigi’s?

That two or three or 20 places can all be lush in the same town or area or whatever. There doesn't have to be a number one. Just enjoy stuff, say sayonara to the comparisons and rankings. Kiss your local pizza queens, and leave them a fucking tip.