Places

Pizzeria Anja opened its doors in 1993. Our pizzas were a bit special and different from the very beginning, the recipe was given to us by Mr Cesare from Jesolo, Italy. Since then, the recipe and the preparation of our pizzas have remained unchanged, the pizzas are baked in baking trays and the dough is proofed for at least 26 hours.

There is a paragliding landing site close to the pizzeria, so you can often see interesting paragliding scenes above the pizzeria.

Offer

We offer a large selection of classic pizzas, but we also offer gluten-free pizzas, which require a bit of a wait due to the longer dough preparation process.

In addition to pizzas, we offer a variety of hot and cold starters, seafood and meat dishes, salads, desserts and more.

We also prepare affordable brunches daily.