In the Gleimkiez with a clear line: Contemporary Pizza on an AVPN base, engineered around a biga pre-ferment.

The effect is the house signature — the cornicione climbs high, stays feather-light and keeps structure while the center reads as thin as paper. House pick: the Marinara Gialla in sun-yellow with stracciatella, basil and southern Italian anchovies for a salt accent; for a louder note, the Diavola lands on the same yellow base. Worth opening with antipasti, burrata or a field salad — the vegan aubergine-cream pizza is part of the core menu, not an afterthought. Close with airy tiramisu or a pistachio cannolo.