This pizzeria in Vesterbro, Copenhagen, bakes Neapolitan-style pizza on sourdough fermented for 72 hours, giving a thin, crisp base. The pizzas are minis: with three per person you choose your own and share across the table. The menu is short, with Neapolitan classics and the restaurant's own variations, and vegan and gluten-free pizzas are always available. The room is intimate with an open kitchen, and it is recommended in the Falstaff Restaurant & Bistro Guide.
Booking is recommended, especially on Friday and Saturday, and groups of up to 25 can be seated. There is takeaway, delivery and outdoor seating, and beer, wine and cocktails are served. Dogs are not allowed inside. The entrance is not wheelchair accessible.
