You are invited to the Italian restaurant in informal (casual) attire.

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Only San Marzano tomatoes, which grow in the volcanic fields south of Mount Vesuvius, and Fior di Latte cheese made from the milk of cows grazing in Campania and Lazio, are used to create Neapolitan pizza. The dough is made with type 00 flour and is aged for 24 hours. The thickness of the pizza dough must not exceed 3 mm. It is baked for 60-90 seconds at a temperature above 430°C. Neapolitan pizzas are not cut into triangles.

Couple toasting white wine over pizzas at a window-side table with wooden frames and soft lamp, intimate dining.
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Smiling guest enjoying a pizza slice at a cozy trattoria table with checkered cloth, cocktails and lemon pitcher

We use only original Italian products to prepare pizzas.

Wood-fired Neapolitan pizza with blistered crust, melted mozzarella and basil beneath a glowing oven dome

Our oven was custom-made in Naples, following the local tradition.

Woman in hotel restaurant by a wooden window enjoying Neapolitan pizza and a glass of white wine, cozy mountain view.

The pizzas are prepared according to the traditional recipe, exactly as in Naples.

Wood-fired pizza on a plate at the restaurant counter, chef's hand adding seasoning in an open kitchen.

We make sure that, the art of preparing Neapolitan pizza is passed on and perfected.

Cozy hotel restaurant with family enjoying pizza at a checkered table, warm wood accents and antler-style chandeliers.
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