Time is our most important ingredient.
72 hours of dough maturation, natural leavening and Italian cooking without shortcuts — in the heart of Jenbach.
Impasto 72h — Lievitazione naturale
Our pizza dough matures for 72 hours. Not because it couldn't be done faster — but because time is what makes a dough light, aromatic and easy to digest.
The same patience runs through our kitchen: homemade pasta, fish and meat from the grill, produce from Italy. Simple, honest, precise.
La Vinoteca
A room devoted to wine: hand-picked bottles from all over Italy — to enjoy in house or take home.
- Wine room
- Bottles to go
- Tastings
A tasting of the house specialties
Bread, tomato, mixed toppings: 2 vegetarian, 2 with fish, 2 with meat
Mozzarella, tomato, basil, ham
Octopus, potatoes, olives, celery, parsley
Come and see us
In the centre of Jenbach, between Lake Achensee and the Zillertal. We look forward to your visit.