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

Tasting Menu

495

Løyrom/Anchovies

Scallop

Tartar

Porcini/Mushroom

Meatballs/Entrecôte

Mascarpone

Wine Pairing

595

The menu can be made vegetarian and gluten-free, but is not available dairy-free. The pizzas are served in 5 servings with a total of 8 different pieces per person.

Vegan

245

Sourdough, san marzano tomato, olives, capers, pistacchio, lemon, oregano

Meatballs

245

Sourdough, meatballs, tomato and meat ragu, parmesan cheese, parsley

Anchovies

245

Sourdough, anchovies, mozzarella, burrata, san marzano tomato, olives

Crab

275

Sourdough, crab, mozzarella, aioli, crème fraîche, chives

Vitello Tonnato

280

Sourdough, veal, mozzarella, rocket, tuna mayonnaise, parsley root cream

Bufala DOP

275

Hydrolysis dough, Bufala DOP, san marzano tomato, basil

Salmon

275

Sourdough, salmon sashimi, crème fraiche, avocado, coriander, red onion, sesame, chilli, soy sauce

Mushrooms

290

Hydrolysis dough, mushroom ragu, panfried cep, spring onion, dill, chestnut-pecorino

Tartare

295

Sourdough, beef tartare, mozzarella, mixed salad, olives, capers, balsamic mayonnaise, chervil, tarragon

Entrecôte

295

Sourdough, entrecôte, baby leaf salad, bearnaise, crispy potato skins

Pancetta

295

Sourdough, slow cooked and grilled pancetta with demi-glace sauce, crème fraîche, radishes, apple slaw

Pata Negra

325

Sourdough, pata negra ham, mozzarella, burrata

Porcini

325

Sourdough, sautéed cep, parma ham, mozzarella, parmesan

Løyrom

350

Sourdough, kalix caviar, crème fraîche, dill, red onion

Scallop

350

Sourdough, scallops, mozzarella, cauliflower, truffle sabayon, shredded truffle

Classic Pizza

Foto: Tommy Andresen