Pinsa & Bar in Munich
COCOON PINSA & BAR
BEST PINSA. NICE PEOPLE. GOOD VIBES.
In our unique Urban Oasis, surrounded by Munich’s personalities, you can enjoy a homemade Pinsa to your taste. Why surrounded by Munich’s personalities, you ask? A piece of art specially made for COCOON adorns our Pinsa & Bar in Munich. The artists, SUTO-SUTO, have taken Munich’s “legends” as their sole subject. For example, you will find King Ludwig, Empress Sissi, Uschi Obermaier or Karl Valentin, as well as other Bavarian “legends” in our lobby. You don’t need much for a successful evening with your friends: just your favourite Pinsa and a delicious drink and nothing stands in the way of a successful evening!
CURIOUS ABOUT THE BEST PINSA IN MUNICH?
With our unique and probably most delicious pinsas, we will not only satisfy your hunger, but also your curiosity about the legends on our wall that will keep you company at dinner. Check out our selection of specially created pinsas and take a look at our menu.
PS: For the Oktoberfest season we have a special Wiesnkarte with a reduced selection and Bavarian delicacies as extras.
DATE WITH US?
Book your table now
Whether it’s a cosy get-together for two, with the (extended) family, with all your friends or your work colleagues. We have enough space for you! Book your spot now for a Pinsa & Bar evening in unique atmosphere in the heart of Munich:
PIN … WHAT?
YOU HAVE QUESTIONS – WE HAVE ANSWERS
That’s right, not pizza – but PINSA. What exactly is Pinsa, where does it come from and why is Pinsa not just pizza? We tell you everything about the core of our Pinsa & Bar in Munich!
What the hell is Pinsa?
PINSA – also called Pinsa Romana, this trendy food could at least visually be considered a lookalike of pizza. But there are differences: probably the biggest bonus of the Pinsa, goes back to the dough. Since the dough consists of different types of flour and has a uniquely long rising time, it is particularly digestible for the stomach. A rising time of at least 24 hours, or even 72 hours, means that there is no fermentation process in the stomach. The oval dough, which is often topped with various ingredients after baking, is also rich in cavities, which makes it light and crispy on the outside and soft on the inside. Give it a try!
Where is Pinsa from?
The trend goes back to the idea of the Roman entrepreneur Corrado Di Marco, who registered the brand name “Pinsa romana” in Italy in 2001. His marketing idea was to spread the myth that the Pinsa had its origins in ancient Rome and was actually there before the pizza. However, this story turned out to be not true and what remains is a narrative.
But we know exactly where the delicious snacks at Cocoon Pinsa & Bar in Munich come from: we put great emphasis on regional quality ingredients to give you the best taste experience.
WHAT’S THE DIFFERENCE TO PIZZA?
The crucial difference lies in the ingredients used, as well as in the preparation. Pizza dough consists of wheat flour, yeast, water, salt and a little oil. Before preparing the pizza, the dough usually just rises for an hour before it is rolled out and baked. The pinsa dough, on the other hand, mostly consists of three different types of flour (wheat, soy and rice), sourdough and yeast, as well as salt, oil if necessary and cold water. A particularly important aspect in the production of PINSA, is the rising time of at least 24 hours up to three days. This eliminates the fermentation process in the stomach – which makes the Pinsa especially well digestible.
WE LOOK FORWARD TO SEEING YOU
Enjoy homemade, oven-fresh Pinsa at Cocoon Pinsa & Bar in Munich daily from 4pm to 10pm. Afterwards, we’ll be happy to spoil you with small dishes and our midnight soup.
We are open at the following times:
Sun – Thu 16 – 00 h
Fri & Sat 16 – 01 h