Capvin Weinbergsweg

Neapolitan pizza on Weinbergsweg: the 38 cm Tradizionale, margherita with San Marzano, montanara and graffa with Nutella.

A few steps from Rosenthaler Platz, at Weinbergsweg 24, the room is dark and warm: dark wood, deep reds, low light and a long banquette. At the back there is a small private room with a round table for a closed group. It is the second Capvin in Mitte; the other one, with a garden, is in the Rosenhöfe.

Capvin is run by professional footballer Diego Demme and Jan Hunke. In the winter of 2019 the two travelled to Naples to find the city’s best pizza and ended up at Vincenzo Capuano’s. A few days later Demme signed for SSC Napoli. The friendship with Capuano turned into a plan to bring his pizza to Germany.

Weinbergsweg is the home of the Tradizionale Napoletana: large, thin, shaped by hand, 38 centimetres across. In Berlin, Capvin bakes it only here. On request, the marinara, the margherita bufala and the margherita classica with San Marzano tomatoes, fior di latte, Parmigiano Reggiano and basil come in this size. Alongside them are the pizzas in the usual size with an airy crust, such as the Pomod’oro with yellow San Marzano tomatoes, burrata and basil pesto, or the Bianca with mortadella, pistachios and pistachio cream. Every pizza comes with a pair of golden scissors; you cut it yourself. Vegan cheese is available for every pizza, gluten-free dough for almost all of them. To start there is the montanara, fried pizza-dough balls topped with tomato sauce or with mortadella, ricotta and pistachios, and to finish the graffa, a Neapolitan doughnut with Nutella. The large margherita classica is the pizza to come for.