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
