Pizzeria - 5pm-10:30pm (10.45pm on fridays and saturdays)

A typical evening for us as a pizzeria:

At three pm precisely dough is being prepared for pizza bases. 48 hour proofing is needed to make our sourdough bases just how we like them. The texture is not crisp or chewy but somewhere in between. Homemade chilli oil is prepared every few days. We start to shape the dough we prepared 48 hours earlier for the evening service. Good quality toppings from different regions of Italy are imported apart from the Kalamata black olives of course.

Our evening menu is small as we like to focus only on pizza to keep the quality high. The oven operated at very high temperatures and so 90 - 120 seconds is all a pizza needs to cook to perfection. Eat in, take-away or delivery is available.