Pizza

The pizza at Vinoteket is something entirely new! It is based on sourdough and hydrolysis dough, which gives a tall pizza with crunchy crust, topped with the best seasonal ingredients. The concept is developed by our head chef Beniamino Bilali.

Modern Pizza

Tandoori

195

Argentine king prawns, capsicum chutney, paneer, coriander

Cod

195

Cod, cauliflower, hollandaise, parsley

Porcini

225

Sautéed cep, parma ham, mozzarella, parmesan

Mushrooms

225

Mushroom ragu, panfried cep, spring onion, dill, chestnut-pecorino

Anchovies

225

Anchovies, mozzarella, burrata, san marzano tomato, olives

Bufala DOP

245

Bufala DOP, san marzano tomato, basil

Tartare

245

Steak tartare, mozzarella, mixed salad, capers, olives, balsamic mayonnaise

Entrecôte

245

Entrecôte, baby leaf salad, bearnaise

Pata Negra

295

Pata negra ham, mozzarella, burrata

Løyrom

295

Kalix caviar, crème fraîche, dill, red onion, chives

Classic Pizza

Margherita

175

Mozzarella, basil, tomato

Fennel Salami

195

Fennel salami, mozzarella, basil, tomato

Tuna

225

Tuna, pickled red onion, mozzarella, taggiasca olives

Quattro

225

Mozzarella, gorgonzola, pecorino, parmesan

Nduja

225

Nduja, mozzarella, ricotta, tomato

Foto: Tommy Andresen

Illustrasjon: Bjørn Brochmann