I’m not entirely sure that I made much effort to try local German cuisine, but this independent pizza restaurant is run by two brothers and has excellent online reviews. The restaurant state that all the dough is left to mature for 48 hours and the Neapolitan style pizzas are heated in an authentic oven to 450°C.
The menu options and the service was friendly, personable and efficient. The server, who appeared to be one of the owners, spoke fluent English, Italian and German which is a skill that I never cease to be impressed by.
Firstly, the beer is the Krombacher Weizen, which is a gentle and slightly sweet wheat beer with the expected banana notes.
Onto the food, the ‘nduja pizza was really rather very lovely, the base was light and fluffy, with the toppings being generous and there were plenty of ‘nduja. Cooked perfectly with some leopard spotting, this was suitably decadent. I’m not sure how healthy the whole arrangement is, but there we go, it tasted delicious.
I suspect that reservations are usually helpful here, there were only a couple of non-reserved tables when I visited early on a Friday evening, so I imagine that walk-ins would have been less likely later on during the evening.