Zola

Zola: Neapolitan Pizza right by the Canal

Anyone looking for authentic Neapolitan pizza in Berlin will sooner or later end up at Paul-Lincke-Ufer in Kreuzberg. Zola operates Berlin’s first real Stefano Ferrara brand wood-fired oven from Naples, and you notice it with the first bite. The ingredients are imported from Italy, the dough rests for at least 24 hours, and after about 60 to 90 seconds at around 500 degrees, the pizza is baked. The result is a thin, airy base with slightly charred edges, which can only come from a real wood-fired oven.

The terrace with a view of the canal also makes Zola a particularly attractive spot. Those who snag a seat outside will be at one of Kreuzberg’s most beautiful restaurant locations. The restaurant exudes pleasant industrial charm and attracts many regular guests from the neighborhood in addition to travelers.

Dough, Topping, Tradition

The menu at Zola is deliberately kept concise. Pizza creations are served with the freshest ingredients such as buffalo mozzarella, fruity tomatoes, walnuts, capers, anchovies, or olives. Signature pizzas include a classic Margherita with garlic and a spicy Spianata variant with creamy Stracciatella. There is also a small wine selection that pairs well with a relaxed evening by the water.

Not only the toppings, but also the dough itself is treated with great care: It is fermented for two days so that the in-house yeast can fully develop, making it as close to the Neapolitan original as hardly any other pizza in Berlin. Important note for your visit: Zola accepts cash payment only, so visit the nearest ATM beforehand.