Osteria · Cucina · Bar — Jenbach

Fire,pasta&wine.TheosteriainJenbach.

Neapolitan pizza from the wood oven, fresh pasta, fish and meat from the grill, wines from across Italy. A few things — each made with time.

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Neapolitan pizza from the oven at Bar Osteria Dove

La nostra filosofia

Impasto 72h — Lievitazione naturale

Our pizza dough matures for 72 hours. Not because it couldn't be done faster — but because time is what makes a dough light, aromatic and easy to digest. The same patience runs through our kitchen: homemade pasta, fish and meat from the grill, produce from Italy. Simple, honest, precise.

0 hDough maturation
NaturaleNatural leavening
ItaliaItalian produce

La cucina

Italian cooking: fish, grill, pasta — and real Neapolitan pizza.

To us, Italian cooking means a few uncompromising ingredients, time and craft. House-made pasta, fish and meat from the grill, produce straight from Italy — simple, honest, precise.

At its heart is our pizza napoletana. The dough matures for 72 hours before it enters our purpose-built wood-fired oven. Over the open flames of real beech logs it bakes at up to 600 °C in mere moments — with an airy, elastic crust, a faint smokiness and the signature leopard-spotting.

Forno a legna · Napoli

0 °CForno a legna

FaggioLegna del forno

NapoliLo stile

05 — La MateriaLa Materia Prima

Antipasti · 4 piatti

Antipasto misto x2€ 40,00A tasting of the house specialties
Bruschette della casa (6 pz)€ 12,00Bread, tomato, mixed toppings: 2 vegetarian, 2 with fish, 2 with meat
Insalata caprese con prosciutto di Parma€ 15,00Mozzarella, tomato, basil, ham
Polipo con patate e olive€ 15,00Octopus, potatoes, olives, celery, parsley