I begin my pizza reviews with a caveat...I am a pizza snob. Full-fledged thanks to New York City,…read moreChicago and Europe. Now, when it comes to pizza, "best" is extremely subjective...kinda like our attraction to people of the opposite sex. Some people like thin crust, some won't eat anything but thick. Some people like traditional toppings, while others prefer crazy combos. Some people like heavy cheese, some like just a touch. Here's my idea of the perfect pizza...thin to medium crust with just a hint of salt, lots of homemade sauce made with fresh herbs, minimal cheese (preferably fresh mozzarella), and 1-3 toppings (not usually meat, but I can be won over by some good pancetta). Service here was super friendly...even to an American who has yet to speak much German. And, because I'm an American who has yet to speak much German, I appreciated the walk-up window. (This also meant I got my gelato much quicker!) The pizza was not my favorite kind...a square slice (gotta have a wedge), thick airy crust (I missed my crunch/chewy edge crust), good sauce (not the fresh tomato sauce that drives me wild), aged mozzarella (must have fresh!), and good salami (I'm in Germany...it'd better be). The price (around 2.50 Euros, if I remember correctly) was great. Bottom line...for me this is just a place to go for a quick convenient snack or meal. But, there's a place for that...especially when you are a gelato-holic.

had avery nice meal at Pizzeria Noepoli. we were in a group…read moreof 20 people having a party, all went to plan. The pizza and salad was very nice, i would recommend this place if you like Italian food.

From the owner: Kreative Köche bereiten frische, regionale Spezialitäten auf mediterrane Art zu und der nette…read moreService hat gern ein offenes Ohr für Ihre kulinarischen Wünsche. Saisonale Gourmetkarten bieten: Hirschkalb aus dem Tiefentaler Forst, (als Beispiel: Hirschkalbsfrikadellen an Tessiner Wildjus mit flambierten Maronen, Backpflaumen und sautiertem Winterwirsing) , Wiesenlamm, Bauernflugente vom Ebelhof, Hermannsburger Spargel und Kürbis, Pfifferlinge, Heidekartoffeln und international: Prime-Filetsteak vom Black Angus, Rib Eye vom Grain Fed Beef, frische Seemuscheln, weißer Heilbutt u.m.. Aber auch eine pfiffige Pasta ist gern in aller Munde. Empfehlenswert die aussergewöhlichen und fein abgeschmeckten Antipasti. À la carte - Gäste genießen hier das Ambiente mit Chic und Eleganz, modern und mediterran, genauso wie Gesellschaften bis zu 150 Personen. Im Sommer natürlich auf der Sonnenterrasse.