"Pizza" Street Food Restaurants in North Rhine-Westphalia
There really is no shortage of pizzerias in the cathedral city, but the Neapolitan pizzas here taste exceptionally good. Flavourful dough and super fresh, aromatic ingredients ensure pure bliss. What pizzaiolo Raffaele does differently remains his secret.
Pizza with a difference: the stylish Ehrenfeld bakery with the striking neon sign bakes crispy sourdough pizzas and rectangular Detroit-style tray bakes. The dough, dough method and baking style are a real display changer. Favourite: Double pepperoni with chilli honey. Really hot!
Cold drinks, delicious Napoletana pizza and a lively neighbourhood atmosphere; the Büdchen am Südpark is a lively neighbourhood meeting place for young and old with the added bonus that you don't have to have good conversations here on an empty stomach. "Pizza Veganchen" for the win!
72 hours dough rest, 60 seconds oven time at 485 degrees: the pizza chain based in various cities also uses this formula to bake its Neapolitan dough flatbreads. The monthly pizzas can also be a little crazy. Pretty special: pasta in a pizza bowl.
The Napoletana pizza hype continues - even in this Cologne advert for the chain, which is known for its hip creations. If margherita, marinara and salami are too boring for you, try the specials: from "Royal Lobster" to "Vegan Beef Chimichurri", there's pretty much everything.
The Ligurian street food classic comes here in panini style - like a round flatbread baked with lots of olive oil, which is then lavishly topped with Italian favourites such as suckling pig, rocket and gorgonzola cream or hummus and antipasti vegetables.
New, new, new. In the former premises of the Teatro restaurant, focaccia is now available daily from 11.30am for all appetites and situations, for example with mortadella, burrata and pistachios or with roast beef, parmesan and truffle cream. From 5 pm, L'assagio becomes an aperitivo bar.
The name says it all, even if the gourmet pizzas are of course pulled out of the gleaming golden oven in Cologne. The combination of courgette cream, mozzarella and prawns is sensational, and there is also pizza fritta, deep-fried courgette flowers, deep-fried seafood and much more.
Skilfully baked Neapolitan-style pizzas with just the right ratio of crust, centre and tomato-cheese dough. The combinations of ingredients are harmonious and flavourful, and the antipasti also taste good. Extra points for the extremely friendly and helpful service.
The name is polarising, but the pizzas really are excellent. Light and airy crust, harmonious, not overly exalted creations and, above all, lots of flavour. Pear and gorgonzola yes, but the red pizzas in particular - with 'Nduja and red onions, for example - get an A.
The taste is in the detail: At Nennillo, this means uncompromisingly good, incredibly fresh ingredients straight from Italy. You can taste this above all in the Neapolitan fior di latte mozzarella. Even the gluten-free pizzas baked in an additional oven are a dream.
The pizza hype seems to continue unabated and brings numerous innovations. In addition to classic Pizza Napoletana, other styles are now also very popular, including Pizza nel Ruoto, also from Naples, a pizza known for its crispy base and soft, fluffy crust.
A doner kebab simply tastes better with vegetables: the team at the kebab snack bar near Bilk railway station has correctly recognised this. The counter is lined with salads, sauces and kebabs. In addition to chicken and veal, there are also vegetable kebabs made from seitan.
Pizza is love - it's a good thing that this former corner pub in Mülheim has plenty of it. But it doesn't necessarily have to be fancy. But it can be: the "Salsiccia e patate" scores with fior di latte, Italian sausage, potato crisps, parmesan and truffle cream.
Everything is a little different at Cemo: the pizzas are as thin as tarte flambée, but are generously topped and in addition to chicken cutlets, köfte, adana or iskender kebab, there are plenty of salads and baked vegetables. Tip: mixed starter plate. The atmosphere is a bit wild.
With three successful branches, Nonna Napoli is one of the most successful pizzerias in the city. The selection of neatly topped dough pies is large and includes classics as well as unusual but not too outlandish creations, many of which are also vegan.
Pizza flour Tipo 00, yeast, water and salt are the basis for the dough, but the most important ingredients are still time and love. With a choice of Pizze Rosse, Pizze Bianche, pizzas with yellow tomatoes and green pizzas with a pesto base, the decision is not easy.
Everything is different - instead of a classic yeast or sourdough base, a croissant dough is used as the pizza base here. The slices, topped with tomato sauce, cheese and all kinds of trendy toppings, are called "Mozzarella Mediterrana" or "Mayo-Wasabi Tonno".
Napulé restaurants have been bringing a touch of southern Italy to Switzerland for years. The Neapolitan pizzas are left to rest for at least 48 hours, making them particularly light and airy. The toppings are just as delicious, as only the best ingredients are used on these pizzas.
Pizza Napoletana and other everyday sins in a colourful and playful restaurant with a Pippi Longstocking vibe. Even if the pizzas are more simple than fancy, you can taste the pizzaiolo's craftsmanship and the high quality of the ingredients in every bite. The service varies a little.