POLIN

Pizza and pastry under one roof on Steglitzer Damm: maritozzo and veneziana in the morning, later Neapolitan pizza up to the Istanbul with sucuk.

POLIN is run by the brothers Lorenzo and Alfredo Polin. Lorenzo comes from the world of pizza, Alfredo from pastry, and on Steglitzer Damm the two have brought their crafts under one roof. As their benchmark they name the care of their nonna, for whom food was always a reason to bring people to the table.

In the morning the counter belongs to pastry: maritozzo, a soft brioche with pastry cream or raspberry jam and fresh whipped cream, veneziana with pistachio filling, krapfen, cheesecake and small cakes like Limone with lemon mousse and crémeux. Later the pizza comes out of the oven, from marinara and margherita with San Marzano tomatoes to house creations. The Porcini comes with porcini cream, potato croquettes, ricotta and speck, the Istanbul with sucuk and roasted peppers, the Mortadella e Pistacchio with burrata and pistachio pesto. For dessert there is babà with rum and cream and house-made tiramisù.