Tucked away at the quieter end of Goebenstraße sits a pizzeria that Berlin's pizza circuit has been passing around for a while.
At its core stands a wood-fired oven from Naples, bricks fired from Vesuvius ash — and it sets the tone for every pie: tall, puffed cornicione, baked short, dark and fierce in true Neapolitan style. The menu follows through — Marinara, Margherita and dozens of variations, alongside a dedicated frittura section as Italy's answer to tempura, plus artichokes alla romana and crisp filetti di baccalà. The room is small, set back from the busier blocks, rarely overrun.
