Restaurante Napule
Worth choosing over the resort chains if you care which oven it came from.
A single dish done one way, by a named cook
Napule sells Neapolitan pizza and says so in Italian, which on this coast is a positioning statement more than a translation. The dough is the soft, high-hydrat…Napule sells Neapolitan pizza and says so in Italian, which on this coast is a positioning statement more than a translation. The dough is the soft, high-hydration kind that comes out of a very hot oven in about ninety seconds and is eaten with a knife and fork.
Features
Type
Pizzeria
Price
$$ Mid-range
Schedule
Daily exc. Thu
Payment
Cards accepted
FAQ
What is vera pizza napoletana?
The protected Neapolitan style: a wet dough proved slowly, stretched by hand, and baked at around 450 degrees for well under two minutes. The result is soft and foldable rather than crisp, and it is meant to be eaten immediately.
Who cooks here?
Fabio Raimondi, named publicly by the restaurant. A pizzeria that puts its pizzaiolo's name in front of the business is making a claim it can be held to, which is rarer along this coast than it should be.
Where exactly is it?
At Fañabé, part of the Costa Adeje seafront between Playa de las Américas and Playa del Duque. It is walkable from most of the hotels in that stretch.
Which languages is the menu in?
Spanish, English and Italian are all published. That third one is the useful signal: an Italian menu on a Spanish island suggests Italian customers, which is the audience a Neapolitan pizzeria wants.
How do I reserve a table?
By telephone. The number is published by the restaurant itself, and a call is worth making in the evening through the winter months when the resort is full.
Is it expensive?
No. Neapolitan pizza is a cheap dish made carefully, and the price here sits in the ordinary range for the Costa Adeje seafront rather than above it.
