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A Neapolitan pizza spot on the banks of the Limmat, where the terrace draws a crowd whenever Zürich remembers that summer exists. Inside, it's cozy in the way Italian trattorias always seem to manage without trying. The dough gets more than 24 hours to develop before anything goes on top of it, and the staff can walk you through the full menu of pizza, pasta, and wine with the ease of people who actually know it.
One honor, in evidence:
The record strongest first
- 50 Top Pizza #26 · 50 Top Pizza Europe
One number, weighted & current 67
How we score
Nearby in the record closest first
- da PONE Neapolitan Pizza Eat · 66
- Margherí Eat · 70
- Josef Seasonal Mediterranean Eat · 74
- Afghan Anar Eat · 69
- Con Gusto Neapolitan Pizza Eat · 66
- Anna Mediterranean Eat · 69
- Marktküche Vegetarian Eat · 69
- Gül Modern Turkish Eat · 74
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