Best "Pizza"-Street Food Restaurants
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.
At Poelchaukamp, award-winning pizza chef Natalia Terracciano whirls the dough through the air: fluffy, matured for 28 hours, topped with classics or creatively with pear, gorgonzola and walnuts, truffle or scamorza, honey and lemon zest. Neapolitan pizza at its finest.
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!
New in town, and a trip to the south of Italy. This is the home of authentic Neapolitan pizza, as good as in Naples. A delicious vacation in the middle of Salzburg, with appetizers, desserts, wines, drinks and chilled music. And of course everything is also available to take away.
A Neapolitan pizza dream in historic wooden parlours from an original Italian wood-fired oven! Few varieties (try the chorizo!) including seasonal specials, but all perfected and huge. Top wines including sparkling tea by the glass or from their own wine cellar.
Missing his beloved New York style pizza in Berlin, Jonathan Margulies opened his small restaurant Magic John's in Mitte in 2020. The menu includes classic margherita, truffle pizza, pizza with butternut squash topping or with vodka cream sauce and jalapeño.
There are many Neapolitan pizzerias. But the Calvello family really does come from the shadow of Mount Vesuvius. It's genuine, but above all it's delicious. Fluffy dough, a crust that makes you want to take a nap, and flavour! Rightly one of the top 50 in Europe.
For some Stuttgart locals, the best pizza in town is served nowhere else but here. Chef Nico Zingariello relies on classic ingredients - from fior di latte to SAVOURY salami and tuna - and knows that the dark bubbles on the pizza crust are a sign of quality.
Giuseppe and Luca Giugliano base their pizza creations on the recipes of their great-grandfathers from Naples. At Pizza Nostra in Prenzlauer Berg, you can enjoy authentic Neapolitan classics such as calzone, focaccia and pizza with burrata.
Stylish bar, velvety armchairs, golden oven - and pizza as if from Naples. With burrata, truffle, mortadella or salsiccia. Exciting: the "Pizza White" without tomatoes. A must-try: Truffle pizza. Served with Limoncello Spritz or Gin Basil Smash. That Italian feeling in Winterhude!
Delicious Neapolitan pizza in all variations: from the classic Margherita to the elegant Bianca (without tomato sauce). The tartufata with smoked scamorza and truffles is particularly sophisticated. And with individualistic add-ons, every pizza becomes a personal favourite.
When it comes to Neapolitan pizza, there is no alternative to the Bestia. The dough - baked at 480 degrees for a maximum of 90 seconds - is tender and fluffy. The topping ingredients from Italy are of good quality. Particularly delicious: the white pizza with fior di latte, mortadella and pistachio pesto.
Delicious Neapolitan pizza in all variations: from the classic Margherita to the elegant Bianca (without tomato sauce). The tartufata with smoked scamorza and truffles is particularly sophisticated. And with individualistic add-ons, every pizza becomes a personal favourite.
Delicious Neapolitan pizza in all variations: from the classic Margherita to the elegant Bianca (without tomato sauce). The tartufata with smoked scamorza and truffles is particularly sophisticated. And with individualistic add-ons, every pizza becomes a personal favourite.
The fact that Neapolitan pizza is in fashion does not detract from its popularity and delicious flavour. At Una Pizza, the dough is perfectly soft and airy, the toppings are classic and made from the best ingredients. Seasonal variations, calzones, great pasta and tiramisù della casa for dessert.
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!
A candidate for a favourite restaurant, because the massive stone oven transforms the homemade sourdough into tender pizza, panini or bread with tinned sardines and fresh lemon juice. Served with home-made sour vegetables and a Cynar tonic? A strong performance!
Expand your pizza lexicon. Napoli Rush has creative pizzas, without much ado. The vegan "Chilli Padron", for example, comes with grilled bell peppers and garlic and turns your own body into a most enjoyable pizza oven!
First things first: Saluki is actually the name of a Persian greyhound. The best way to find out why the restaurant is called that is to ask on the spot while savouring the cuisine, with influences from Korea, Germany, Norway, China and Italy. Pretty good!
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.