One of the most active food spots in Tel Aviv lately refuses to calm down, refuses to lean back, and above all refuses to stop showering temptations and openness on our lives. Welcome to Pizza Zutt at the Link Hotel.
The promise: A New York pizzeria with a Tel Aviv soul, as described by the Dan Hotels team, joining the excellent café Shaula and the breakfast spot already open here to the public.
What else? The name Zutt, explained here, refers in American-Italian slang to the lower levels, the ground, and the base point, and corresponds with the famous immigrant cuisines of the United States. Here, the hits of the Boot Country will also speak fluent Hebrew.
What do you eat here? Well, pizza of course, “bridging traditional Neapolitan, modern American, and Tel Aviv interpretations,” based on dough made from three types of Italian “Petra” flour, and a 72-hour preparation process.
It starts with focaccia (NIS 28) and starters such as Caesar salad and tomato salad, mozzarella fresca with roasted tomatoes and anchovies, or roasted Gili corn (NIS 42–58), naturally moves to a colorful pizza collection (NIS 64–78) ranging from classic Margherita to intriguing combinations like leek and béchamel with Boushe cheese or forest mushrooms with brie, pushing boundaries, in a good way, with potato and gorgonzola combinations, and concludes sweetly with tiramisu, Basque cheesecake, and a Nutella-filled calzone (NIS 42).
What do you drink here? Italian wines at relatively reasonable city prices (NIS 36 per glass, NIS 110 per bottle), draft Moretti beer, and cheerful mixes of Negroni, mimosa, and Aperol Spritz (NIS 28–44).
Pizza Zutt, Link Hotel, 39 Shaul Hamelech Boulevard, Tel Aviv