At DreiHefen Koblenz it's about pizza, beer and wine — and a passion for quality products. Owner Christian Soens relies on an Izzo Napoletano from Izzo Forni for his Neapolitan pizzas. The oven is operated at temperatures up to about 480 °C and enables very short baking times. Soens prepares the dough in the traditional way; the ingredients come from Italy or directly from the region. Unconventional combinations give the pizzas a distinctive signature.
5 Questions with Christian Soens
1. Which dish do you prefer to cook in your oven — and why?
"Neapolitan pizza — without question!"
2. What makes your oven special for you?
"Its reliability, straightforward handling and its appearance as an eye-catcher."
3. What's your tip for home cooks who have a wood-fired oven?
"I don't have one."
4. Where or for whom would you like to cook someday?
"We're pleased about every single guest who wants to try our Neapolitan pizza — and even more so when we see the guest's face light up after trying it."
5. Will you share your favourite recipe for our blog?
"Our current favourite pizza on the menu is the creative 'HONEY BEET NUTS' with these components:"
- Buffalo ricotta
- Fresh goat cheese
- Fior di Latte Mozzarella
- Beetroot
- Walnut
- Orange blossom honey
More about DreiHefen Koblenz
More impressions and the current menu can be found on the website of DreiHefen Koblenz.
Are you planning a pizza oven for a commercial kitchen or looking to expand your operation? Our specialist advice helps with selection, equipment and practical questions.
