Pz Nordic / København

gothersgade 153 København 1123
Opening Hours
Sun, Sat 12:00 - 21:00
Mon, Tue, Wed, Thu, Fri 10:00 - 21:00
Description

PzNordic er Københavns nye gourmetpizzeria, hvor sydens traditioner møder det nordiske køkken og de bedste lokale råvarer. Partnerne Davide Maganuco og Morten Frydensdal tager pizzaer og sandwich til et helt nyt niveau ved at gøre slow good til fast food. Brød til sandwich bages hver morgen af langtidshævet dej med økologisk mel efter en familieopskrift fra Davide bedstemor i den italienske by Ragusa. Skinken er tilberedt fra bunden og ovnbagt, som Morten lærte det på Michelinrestauranten One Market i Californien, mens den saftige ”pulled pork” er slow cookt i op til 30 timer. Davide og Morten bruger al den tid, der skal til for at få det bedste frem i råvarerne, så maden smager af alt andet end traditionel fast food.

from official Facebook page
average 147 votes
2.6
Tips from the Net @ Pz Nordic
B R en
Great Original Italian Pizza for very fair prices! Foursquare - January 2018
Leané Vermeulen en
Good pizza and delicious sandwiches. Very affordable and delicious. GooglePlace - August 2017
Piotr Dworzyński en
Great Italian sandwiches and pizzas. Coffee could be better though. GooglePlace - May 2017
Anastasia Floka en
The coffee is terrible and the service is not satisfactory. No cup protectors or cup base so that you can carry a lot of coffees, when I asked for these things the waitress looked at me and in a disinterested tone replied 'no'. Plus the coffee tastes terrible, their filter coffee tastes like a double brewed really cheap filter coffee from a machine that has not been properly cleaned. I know that the counter argument is that it is primarily a pizza place and complaining about the coffee might for some seem a bit weird. But if you sell coffee and you call your self a pizzaria/cafe then know how to make coffee. GooglePlace - May 2017
Nicholas Ipsen en
Amazing pizza for unbelievable prices. The seasonal ones are expensive, but absolutely worth the price. GooglePlace - March 2017