Locanda Busento

The kitchen at Locanda Busento is built around a huge wood-fired oven that runs at a blistering 485°C. This is where the traditional Neapolitan pizza gets its tender, elastic dough and a perfectly crispy, golden-brown crust. Their other specialty is Pinsa Romana, made from a dough that’s matured for four days according to a traditional recipe, resulting in a lighter, airier base. Both are made with high-quality ingredients sourced directly from Italy. Beyond pizza, the menu covers classic Italian pasta, meat, and fish dishes, with specific standouts like the ‘Re Alarico’ pizza or the ‘Bomba’ topped with pears. The kitchen can accommodate most dietary needs, offering gluten-free pizza dough and lactose-free mozzarella on request, alongside a solid list of vegetarian and vegan options. Inside, the layout is a collection of distinct spaces that can be used for private events – a light-filled winter garden, a separate side room, and a main hall that can hold up to 150 people. These rooms can be combined for larger gatherings, but on a typical night, the atmosphere is tight, crowded, and feels very much like a local neighborhood spot. While it gets busy, a table for two or three can often be found without a reservation. Much of the staff is Italian-speaking, adding to the authentic feel. The restaurant is also dog-friendly, and in warmer weather, there’s a courtyard *biergarten* with barrier-free access.