Now open · Bakırköy
Wood-fired, slow-proofed, worth the wait.
Our dough rests 48 hours. The oven hits 480°C. We use San Marzano tomatoes and buffalo mozzarella. That's the whole secret.
Why people walk across town for this.
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480°C wood oven
Olive and oak wood only. Each pizza cooks in 90 seconds — crispy edges, soft chew.
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48-hour dough
Slow fermentation is what makes Neapolitan pizza digestible. We refuse to skip it.
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Two suppliers
All ingredients from a Bursa family farm and a Modena dairy. No middlemen, no surprises.
From oven to table.
Tuesday's quiet. Friday's loud. Either way — come hungry.
Reservations recommended on weekends. Walk-ins always welcome.
Reserve a table