nNea Pizza

Two-day dough from a yellow dome oven, cut at the table with scissors, at the pizzeria 50 Top Pizza ranked 7th in Europe in 2026.

nNea is a Neapolitan pizzeria on Bilderdijkstraat, founded in 2019 by pizzaiolo Vincenzo Onnembo and entrepreneur Limau Chen; the name stands for New Neapolis. The dough blends Molino Denti flour from Italy with Dutch emmer and einkorn, and the process starts two days before the pizza reaches you. Pizzas come out of a yellow dome oven and are cut at the table with scissors. The summer 2026 menu has twelve pizzas, from a vegan marinara at €12.50 and a margherita at €14.50 to brisket alla pizzaiola at €26, including a Capefierr topped with sausage made in-house from local pork. The wine list centres on Campania. Next door, nNextDoor does take-away. 50 Top Pizza ranked nNea 7th in Europe in July 2026 and 36th in the world in September, and it has made the European list every year since 2020. Guests give it 4.6 out of 5 across 4,503 reviews and praise the light, airy dough; several call it expensive for pizza, or overhyped: good, but not the best in Europe.

Reserve only through the website; a quarter of the tables are kept for walk-ins, which guests say means queueing before 17:30 or waiting 20 to 60 minutes. Card only, no cash.

Photo: nNea Pizza

Photo: nNea Pizza