WHY POMO?
Pomo comes from pomodoro — tomato. Simple as that.
Good pizza doesn’t need much more: proper dough, decent tomatoes, mozzarella that melts the way it should, and an oven hot enough to do the rest. We opened on Morrison Street in 2019 with one idea in mind: make the kind of Italian food people genuinely want to come back for. Family dinners, quick midweek pizzas, date nights, long lunches, big tables, small tables — everyone’s welcome.
Roman-style or Neapolitan — depends what mood you’re in.
Roman pizza is thinner and crispier. Neapolitan is softer, with that puffed edge straight from the wood-fired oven. We make both because honestly, sometimes it’s impossible to choose. We’ve also got gluten-free and vegan options that are treated properly, not as an afterthought. If you’re eating with family or friends who all want something different, that’s kind of the point — everyone should leave happy.
OPEN SINCE 2019
Pomo’s not a fine-dining place, and it’s not trying to be trendy. It’s a busy Italian restaurant in the middle of Edinburgh where the dough’s proving in the morning, the oven’s roaring by dinner, and there’s usually a bottle of house red on somebody’s table.
The kitchen team’s Italian. The front-of-house team’s a mix of locals and familiar faces. The service is relaxed, the room stays lively, and there’s always space for families, couples, big groups, and people just dropping in for pizza after work.
MADE PROPERLY.
The oven came from Modena. The dough gets time to prove. The pasta’s made by hand. That’s really the whole approach. Some nights it’s Roman pizza and a quick glass of wine before the cinema. Other nights it’s a long table covered in pasta, tiramisu, and whatever bottle somebody decided to order “for the table”. Either way, the idea stays the same: relaxed service, good ingredients, and food that’s worth coming back for.
Pomo xxx
A FEW GLIMPSES OF POMO
The oven, the flour, the late dinners, the busy Saturdays, the tomatoes, the wine, the corner tables that somehow become all-night conversations. This is what the place actually feels like.
KEEP IN TOUCH.
Every now and then, we’ll send out news from the restaurant — seasonal dishes, the odd special, updates from the kitchen, and things happening around Pomo. No spam. Just the good stuff.
