ZOLA on Paul-Lincke-Ufer in Kreuzberg was the first Berlin restaurant to import an original Stefano-Ferrara wood-fired oven from Naples — Neapolitan pizza, 24-hour dough fermentation, ingredients from Italy.
The room is bright: untreated white stone walls, wooden window frames and tables, candles in wax-covered bottle necks as table lighting. In summer the canal-side opens onto the Landwehrkanal. The pick: a classic margherita — for anyone wanting to taste the dough, this is where to start, without toppings complicating the matter.
