Ôven Mozzarella
Ôven Mozzarella's Atocha branch is a wood-fired Italian restaurant built around composed, contemporary pizzas (truffle and egg, pear) rather than the classic Neapolitan repertoire. An independent review of its first Fuencarral location describes a thin dough rested three days before baking in a wood oven visible through glass, and the chain (founded 2014 by Joaquín and Paco Capel) also promotes an organic spelt sourdough option. It is a sister business to Pizzart under the same restaurant group, Grupo Con Fuego.
No photograph published for Ôven Mozzarella yet.
Why it is here
Ôven Mozzarella's Atocha branch is a wood-fired Italian restaurant built around composed, contemporary pizzas (truffle and egg, pear) rather than the classic Neapolitan repertoire. An independent review of its first Fuencarral location describes a thin dough rested three days before baking in a wood oven visible through glass, and the chain (founded 2014 by Joaquín and Paco Capel) also promotes an organic spelt sourdough option. It is a sister business to Pizzart under the same restaurant group, Grupo Con Fuego.
What to order
Pizza de huevo y trufa (egg and truffle, on a porcini/boletus base)