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Tips

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Jen r.
Verified
Report | a month ago
Great spot, excellent service. Love their salads; not a fan of the Asian pizzas (Thai & pulled pork), but the rest are delish!
Marie G.
Verified
Report | a month ago
You order your food by writing it down and taking it to the cashier. After that you get full wait service. Kind of a funky way of doing things I think. GREAT PIZZA!!!
isabel
Verified
Report | a month ago
Enjoyed the thin crust and wide variety of topping
Amy C.
Verified
Report | a month ago
Great food, excellent ambiance, friendly service.
Jordan t.
Verified
Report | a month ago
Don't hesistate to try something unfamiliar on their menu. It was great, both the service as well as the food!
Barb
Verified
Report | a month ago
Great place and food!
Sandi L.
Verified
Report | a month ago
Great dinner.
Laurie T.
Verified
Report | a month ago
Very tasty pizza
Meagan H.
Verified
Report | a month ago
Amazing food !!
Mary M.
Verified
Report | a month ago
Very welcoming staff. I've been searching for "good" pizza since moving to Victoria 3 years ago. Think I finally found it! As far as a tip...share one pizza so you have room for dessert!!
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From Our Editors

As Justin Lussier traveled through Naples in 2005, he decided to stop for the city's famous pizza at a small street-side eatery bearing the sign Pizzeria Sorbillo. He loved his traditional thin-crust pie so much that he rushed to a pay phone and called his friends Christian Bullock and Jason Allard to tell them that he wanted to make that same pizza. When Justin returned to Canada, the trio travelled to confer with the culinary experts at Associazione Verace Pizza Napoletana (AVPN) in order to uncover what truly makes a pizza Neapolitan. Two years later, the friends set out to open Famoso.

Famoso's chefs all follow strict guidelines set by the AVPN?they only use OO Caputo flour imported from Naples, and they hand mill tomatoes imported from the foot of Mount Vesuvius, where each crop is grown in soil enriched by volcanic ash and sung to daily by volcanologists. Chefs top the crust with local fior di latte mozzarella, fresh basil leaves, and pecorino romano cheese. They then spread dough into wafer-thin disks, which they blast-fire at 900 degrees for 90 seconds inside imported Italian bell-shaped ovens. Pizzas are also topped with ingredients such as soppressata, oven-roasted Italian sausage, kalamata olives, and truffle oil.

Famoso Baristas can pair many of these pies, some of which are reinvented twice each year, with a mix of local and international wines?including vintages from Italy and Canada?and hand-crafted gelato. At each restaurant, they ferry dishes and drinks through rustic and inviting interiors, each of which reflects the unique style of its neighbourhood, though all are united by accents of exposed brick and wood, wine-bottle art, and sculptural pizza-box displays.

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