Promise: Pizza Napoletana.
What you got: A pizza that doesn't live up to this claim. 🤷
But it may be that the dough rests for 72 hours and the oven can theoretically reach 400 degrees. But: so what? Are these reasons enough that only superlative reviews are given here?
Anyone who has ever eaten an original Neapolitan pizza should notice the difference immediately. Visually alone. No leopard print, completely burnt, not well formed. The whole thing continues in terms of taste and feel: for example, the lack of fluffiness. The edge is solid. Way too hard. So baked too long. Guess: too many pizzas, too low a temperature in the oven. Understandable. But still far from authentic.
Don't get me wrong: the atmosphere in the tennis hall is interesting (although very loud!), service is okay (forgot the burratta on the pizza...) and the pizza tastes quite good. But she's just not very good. Or to put it another way: there is still room for improvement!
For everyone who has given five stars here, I recommend a visit to NaPizza in Nuremberg or Fürth. Not ideal either, but in a completely different league.
The toilets are the best in all of Bayreuth. Like in the rest of the restaurants, you simply feel at home.
Unfortunately, the vegetarian selection is manageable.
For the Franconian meat eater: big recommendation!