A Turkish restaurant with a Neapolitan pizzeria may sound surprising. For us it is the same idea twice: take a cuisine with deep traditions, source the real ingredients, and do not cut corners.
It starts with the dough
Our pizza dough is made with authentic Italian flour and left to mature slowly. That time is what gives a Neapolitan base its light, airy crust and a thin centre that still holds its toppings.
The oven
Every pizza is baked in an oak-wood fired Acunto Napoli oven, the specialty oven of Naples. The heat is intense, so a pizza bakes in moments, with the charred, blistered crust and gentle smokiness that only a wood fire gives.
What to order
Start with the Margherita to taste the essentials: DOP mozzarella, tomato sauce, basil and olive oil. For something richer, try the Truffle & Oyster Mushroom, the GB Speciale with smoked bresaola, beef entrecote and stracciatella, or the 4 Formaggi, where Italian mozzarella meets a mix of Turkish cheeses.
The pizzeria is open all day alongside our Turkish kitchen, so one table can share both. See the pizza menu.
