Filo

The oak-fueled ovens at Filo churn out wispy, chewy marvels in a nineties-kitsch space steps from Calle Florida. Long-haired diners nibble on elegant arugula-and-Parmesan salads while trying to decide among some three dozen toppings. Should it be palm hearts and bacon or something more classic, say the “Mediterraneo,” zesty with oregano, anchovies, and capers? Don’t Miss The potato-and-smoked-mozzarella pizza alla patate.