Editorial place profile
Pizzeria Rifugio
At a glance
Pizzeria Rifugio serves Neapolitan pizza at Humilladero 5 in La Latina, using a dough the operator describes as long-fermented and made with seawater. The menu mixes classic and seasonal pizzas with Italian starters, wine, craft beer and desserts.
Practical details
- Choose it for
- Neapolitan pizza and filled-edge Stella in La Latina
- Pizza or meal format
- Neapolitan pizza, filled-edge Stella and seasonal recipes
- Visit distinction
- Monday–Tuesday evenings only; reservations and orders are distinct
The dough and the La Latina setting
Rifugio describes long fermentation, high-temperature baking and seawater in its dough. These explain its preparation approach; they do not establish a tested health or digestibility benefit. Its Humilladero address places it in La Latina.
Sources: Rifugio: La Latina pizzeria and service, Rifugio: classic and seasonal pizza menu
Filled edges and individual recipes
Stella, listed at €14.90, has ricotta-filled edges, pesto, mozzarella, tomato and rocket. Pronto Raffaella combines truffle cream, burrata and pistachio mortadella. Marinara includes anchovies. The menu lists starters, seasonal toppings, Italian wines and craft beers for a broader meal.
Choose the actual service
Published hours are Monday–Tuesday 20:00–23:00; Wednesday–Thursday 13:30–16:00 and 20:00–23:00; Friday–Saturday 13:30–00:00; Sunday 13:30–23:00. Table reservations and online food orders have separate links on the restaurant site.
Contact and published information
- Restaurant website and published information
- Published menu
- Call Pizzeria Rifugio: +34 604 922 012
- marketingrifugio@gmail.com
- Address: Calle del Humilladero 5, 28005 Madrid, Spain
- Published hours: Monday–Tuesday 20:00–23:00; Wednesday–Thursday 13:30–16:00 and 20:00–23:00; Friday–Saturday 13:30–00:00; Sunday 13:30–23:00
Where this place fits
Sources and review dates
- Rifugio: La Latina pizzeria and service — Restaurant operator — checked 2026-10-18. Neapolitan pizza with a long-fermented, seawater dough; exact address and day-specific hours, plus separate booking and ordering links.
Author and corrections
Sarah Haddad is responsible for this profile. It is based on the published sources cited here; no firsthand visit or independent service test is claimed.