485° - Reservar mesa

In “deli” (magazine for food and drink 4/2015, three locals in Germany, who have a special Neapolitan pizza concept, will be presented by way of example. Typical for this type: Long rest period of dough, high temperature in the oven, very short baking time. The statements on the homepage of the restaurant are very self-confident: “Yes, we are a pizza bud. But there are pizza bars and pizza bars. We clearly belong to the second group, because: We love good food! Our distinctive product love is already presented at the first, volatile look into our menu. Beyond our round, crispy core product, we are also characterized by the high quality standards of freshness, regionality and seasonality. Fro...

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In “deli” (magazine for food and drink 4/2015, three locals in Germany, who have a special Neapolitan pizza concept, will be presented by way of example. Typical for this type: Long rest period of dough, high temperature in the oven, very short baking time. The statements on the homepage of the restaurant are very self-confident: “Yes, we are a pizza bud. But there are pizza bars and pizza bars. We clearly belong to the second group, because: We love good food! Our distinctive product love is already presented at the first, volatile look into our menu. Beyond our round, crispy core product, we are also characterized by the high quality standards of freshness, regionality and seasonality. Fro...

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In “deli” (Zeitschrift für Essen und Trinken 4/2015, three locals in Germany are presented as examples, which have a special Neapolitan pizza concept. Typical for this type: Long rest period of dough, high temperature in the oven, very short baking time. The statements on the restaurant’s homepage are very self-confident: “Yes, we are a pizza-bud. But there are pizza bars and pizza bars. We clearly belong to the second group because: We love good food! Our unmistakable product love is already presented at the first, volatile view in our menu. In addition to our round, crispy core product, we are also characterized by the high quality standards of freshness, regionality and seasonality. From...

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In “deli” (Zeitschrift für Essen und Trinken 4/2015, three locals in Germany are presented as examples, which have a special Neapolitan pizza concept. Typical for this type: Long rest period of dough, high temperature in the oven, very short baking time. The statements on the restaurant’s homepage are very self-confident: “Yes, we are a pizza-bud. But there are pizza bars and pizza bars. We clearly belong to the second group because: We love good food! Our unmistakable product love is already presented at the first, volatile view in our menu. In addition to our round, crispy core product, we are also characterized by the high quality standards of freshness, regionality and seasonality. From... Reserve uma mesa agora

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Pizza was very good, not Napoli good but still good. This cured the fix from missing pizza from Napoli. Small place, nice staff, quick service and overall...

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oky I have being here more then one time with very high expectations since I am Italian and I loooove pizza!! Let's start with the positive aspects: they...

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More hype than substance. The pizza are mideocare. Had both the Pastrami pizza and the Salami. None of the two were anything special. You can find better...

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