Inside the Rosenhöfe courtyard near Hackescher Markt, Capvin treats Neapolitan pizza as a ritual.
The house signature is the Wolkenpizza: a large airy-crisp cloud rim outside, a paper-thin centre. To the recipe of pizzaiolo Vincenzo Capuano. It is cut with a golden pair of scissors, and a small card on the table walks you through how to eat it. Beyond Margherita and Marinara, ambitious creations cross the pass — zucchini cream with zucchini fritters, fried zucchini chips and stracciatella di bufala. The courtyard sets the scene: brick walls, inner-court mood, an evening pizza table in the middle of Mitte.
