Chapter 04 · Oud-West & De Baarsjes · Kinkerbuurt

nNea Pizza

8.8 /10

Europe's number seven pizza, fermented two days, fired in a yellow dome.

Vincenzo Onnembo's dough program borders on the devotional, two days of fermentation before anything touches the yellow dome oven, and in 2026 the 50 Top Pizza jury made it official, ranking nNea seventh in Europe and the best pizzeria in the Netherlands. The style is contemporary Neapolitan: a tall, blistered, airy cornicione around San Marzano tomatoes and smoked provola from Agerola. Purists take the Cosacca or the marinara dei pescatori with Amalfi anchovies; the adventurous go Capefierr, with house-made knife-point salsiccia and stir-fried friggitelli. It's a proper dinner room rather than a slice joint, Gambero Rosso gives it Tre Spicchi, but a margherita still costs €14.50, which for cooking with this much hardware is basically charity. Book well ahead, or play the daily walk-in game half an hour before opening.

Chef's favourite is the brisket alla pizzaiola with smoked scamorza, trust him.

What to order

Full menu

Margherita€14.50
Two-day dough, Agerola fior di latte, the benchmark that put nNea in Europe's top ten
Nonno Vincenzo€19.50
Smoked provola with spicy schiacciata, the heat-seeker's pick reviewers keep naming
Oro di Bufala€22.50
Yellow tomato sauce under bufala; the canotto crust photographed all over Instagram
Roasted mortazza€25
Mortadella-pistachio-stracciatella; 'the mortazza' recurs across Tripadvisor and blog reviews
Brisket alla pizzaiola€26
Slow-cooked brisket and smoked scamorza, flagged chef's favourite on the menu