"Pizza" Street Food Restaurants in Hamburg
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.
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!
Neapolitan pizza and home-brewed beer in a relaxed atmosphere by the jetties. Salsiccia, pancetta, taleggio and pear, tomatoes and stracciatella cheese are added to the dough, which has been rested for 48 hours. Fresh seasonal bowls with salads and herbs from the GreenPauli rooftop garden. Beautiful terrace.
Pizza perfetta made in a Naples style clay oven. Located in a beautiful industrial-style atmosphere. The perfectly baked base is topped with tasty ingredients such as bresaola, Parma ham, tonno, buffalo mozzarella, truffles and vegetables. Good antipasti and dolci choices round off the menu. Nice bar and live events.
Here, the pizza "al volo" flies through the air and into the stone oven. Refined toppings with the classics ham, salami and tonno or specialities such as rosemary ham and artichokes. Beautiful pasta and antipasti crafted from Nonna Teresa's recipes, such as meatballs in a spicy tomato sauce.
24 hours of dough resting, 480 °C and 90 seconds for the Neapolitan dream - topped with fior di latte and San Marzano tomatoes, classics and specialities such as friarielli broccoli and salsiccia. Also pasta and salads. Grand finale: chocolate ravioli made from pizza dough with vanilla sauce.
Where graffiti meets clinker brick, pizza becomes an experience: Napoli style, fluffy crust and genuine craftsmanship. The Pizza Nero with activated charcoal not only looks good, but can allegedly even boost digestion. Plus Negroni, Italo beats and a touch of dolce vita in the centre of St. Pauli.
In Eimsbüttel, Nicole Harms brings the Roman way of life to your plate: thin base, crispy crust, 24-hour matured dough, now also gluten-free. The original ingredients make her pizzas a short holiday in bella Italia. Practical: also available half-baked for your own oven.
Neapolitan pizza made according to the original family recipe: classic with salami, rocket or tuna, refined with fior di latte, portobello or aubergine. Stylish ambience with a well-stocked bar. Tiramisu and pizza with pistachio or hazelnut cream are tempting sweet treats.
Stylish food market in the city centre in the Hanseviertel district. The show staircase leads to the basement, the huge glass dome provides daylight. The cool, round bar is located directly below. The food stalls serve fish sandwiches 2.0, Neapolitan pizza, ramen Momo style, chicken waffles and more.
Self-assembled and changing seasonal pizzas such as "Asparagus Tarzan", "Zipfelschwinger" or the vegan "Dösbaddel" with coconut-basil sauce - here, pizza is taken lightly. Thin, crispy base, fresh ingredients and simply delicious. Urban graffiti style, relaxed Eimsbüttel.
Crispy, creative, iconic - near the Reeperbahn, you'll find wafer-thin pizzas with fresh ingredients and plenty of variety. Seasonal highlights such as the vegan "Golden Hour" with coconut curry or the "Etherial" with chicken, teriyaki and broccoli. If you like, you can put together your own personalised pizza.