On Zollergasse, a few steps from Mariahilfer Straße, pizza here is treated as a craft made in full view at the counter.
The Dough Comes First
Everything starts with an in-house sourdough. Flour from Austrian production, Beinschinken (Austrian cooked ham) instead of prosciutto, and seasonal toppings.
Craft You Can Watch
The pizzas come out paper thin, fresh and in quick succession. The whole process happens in plain sight.
Part Pizzeria, Part Standing Bar
A handful of seats and standing spots, plain wooden tables, music from a Marshall amp, plus a curated beer selection.
