COCOON PINSA & BAR
BEST PINSAS. 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 Pinsabar. 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 NOW?
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.
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 for a Pinsa & Bar evening with us now:
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’ll tell you!

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.

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.
OPENING HOURS
WE LOOK FORWARD TO SEEING YOU
Enjoy homemade, oven-fresh Pinsa in our Cocoon Pinsa & Bar daily from 4pm to 10.30pm. 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 hrs
Fri & Sat 16 – 01 h
WHERE TO FIND US
COME BY & FIND YOUR FAVOURITE PINSERIA
Cocoon Pinsa & Bar
Directly at Hotel Cocoon Sendlinger Tor
Lindwurmstraße 37
80337 Munich
To Google Maps
Questions?
Contact us at: pinsabar@cocoon-hotels.de