Napo Pizzeria - Al Bateen — Restaurant in Abu Dhabi

From the very first breath upon approaching the threshold of NAPO Pizzeria, one is enveloped not merely in warmth but in an invisible yet unmistakable embrace of hospitality, a prelude to an experience that transcends the transactional notion of dining. The gentle flicker of ambient lights, the harmonious blend of rustic wood textures and contemporary Italian flair, the careful choreography of every design element all conspire to draw you inward, not just into a physical space, but into an emotional landscape. One does not simply walk into NAPO; one is lured, almost seduced, as if by a secret promise whispered by the spirit of Naples itself. To call NAPO a restaurant would be a grave injustice. It is, in truth, a passageway into an ancient culinary mythology, a curated journey through the artistry of Italian tradition reimagined with the precision of a modern maestro. Here, food is not served; it is composed. Every detail is orchestrated with the reverence of an opera, every bite a stanza in a gastronomic symphony. Let us speak first of the soul of the establishment, the dough, which is no mere vessel but a protagonist in its own right. Fermented to perfection, its texture evokes the craftsmanship of a generations-old taboun oven, and yet its complexity is unmistakably contemporary. It is charred just enough to create that elusive balance, a smoky crispness giving way to airy elasticity, recalling both the peasant simplicity of Italian village life and the elevated refinement of modern Neapolitan technique. With every chew, one feels transported to distant orchards, sunbathed courtyards, and the flour-dusted hands of nonnas kneading devotion into every batch. Now to the alchemy of ingredients, each chosen with the care of a jeweler selecting the rarest gems. The cherry tomatoes, blushing with sun-ripened sweetness, burst against the tongue in a syrupy tang that harmonizes rather than clashes with the assertive salt of an impeccable cheese medley. These are not cheeses of convenience but cheeses of consequence: each one aged, nuanced, and gloriously distinct, from the buttery caress of a Fior di Latte to the bold personality of a smoked Provola. Their fusion is not happenstance; it is an orchestrated duet, their dialogue on the palate both comforting and complex. A generous hand is evident in the toppings but not an undisciplined one. Generosity here does not mean excess but rather abundance with restraint. Every basil leaf is a brushstroke. Every glisten of olive oil, drizzled like sunlight over rolling hills, calls forth a hundred memories of breakfasts past, taboun bread dipped in the green gold of early harvests, childhood laughter echoing through terraced groves, and the timeless Jordanian ritual of oil and bread as morning poetry. And just as you think the overture has concluded, enter the overtly seductive appetizer, a plate of battered shrimp and calamari, puffed to near ethereal lightness, their delicate crunch a whisper of the Mediterranean breeze. The accompanying chili sauce is a marvel of restraint, bold yet not brash, peppery yet never punishing, a piquant caress that lingers like the afterglow of a summer romance in the Amalfi twilight. Service at NAPO deserves its own ovation. There is a ballet to it, silent, swift, intuitive. Plates appear as though conjured by intention, not by hand. Glasses are refilled with a glance, not a request. The staff's choreography reflects both discipline and joy, suggesting not just training but a deep shared pride in the performance they deliver nightly. As for the craftsmanship, oh, chapeau bas indeed. The art of dicing, slicing, arranging, it is sculpture in motion. The toppings are not thrown, they are positioned. The chopping techniques are not merely functional, they are expressive. And timing, that invisible maestro of every great meal, is honored with religious fidelity. In the end, NAPO is not simply a place where one eats. It is a place where one remembers how sacred, how transcendent, how utterly human the act of sharing food can be. It is not...

Unfortunately, despite the good food, the service is one of the worst! We were 2 when we arrived at almost an empty restaurant! While having dinner, we observed the waiter re-aetting the tables, joining 3 tables together .. where almost 12 men came and gathered around it.

We were seated on a corner ... and we were squezed further when one of them sat at the head of the table rudely and intentionally started bothering us by pushing the 3rd chair on our table back with his chair .... despite the chair being tucked fully under our table, constantly and intentionally, he kept bothering.

We called for the bill, and the manager to highlight the fault was the waiters that allowed such non systmetic seating settings, which was not in line with the policy against customer rights!

Before even speaking, the manager immediately apologized and requested the man to make a space because there was no way that I could walk out without him moving from the way!

Instead, he was rude with all the bunch of men, which started yelling and never stopped till they were threatened. I would be calling the police if they won't stop!

Unfortunately the restaurant staff ... stood looking as if that was not their fault for initially setting the table in a very small space in that way!

I I was shocked to see such a behaviour from bith a restaurant and people living in Abu Dhabi when the government law is very clear about restaurant rules and people harrasmant! Definitely, this incident will be reported through the proper...

Good food but horrible staff... Made us live a nightmare! The reception lady was unwelcoming, seemed to be really annoyed by us customers... But we came a couple times before and were quite satisfied so we ordered 2 pizzas. The pizzas were soaking wet in the center (not exaggerating, there was water at the bottom of the plate), the dough was raw and the toppings were undercooked. We kindly asked the waitress to send it back to kitchen to get cooked it a bit longer. She came back with a message from the chef "this is how it supposed to be"...no intention to fix the issue. We insisted that we were worried about eating undercooked food. Then the chef himself came to our table, teaching us a lesson, shouting that we don't know anything about good pizzas, that we are used to garbage pizza (I'm French and lived in Italy fyi) and that what he does at Napo is art!!! After this first incident they brought 2 new pizzas, barely more cooked, and while we were eating them without complaining, still trying to enjoy our date despite the whole scene, the chef came back for another round, stuffing his mouth with pizza and told us "SEE, I'm eating the pizza you didn't want and it's delicious"... I couldn't believe my eyes. Staff yelling at the customers because they don't want to eat raw and wet dough, putting so much effort in disrespecting the customers. Such a pity because we used to like their overpriced food, but after 2 rounds being insulted, I'd rather eat garbage (aka cooked) pizza than giving him...