FRANKIES
MEJLGADE

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UNLEASH THE FEAST

Pizza is not just pizza. Let's get that straight.

We go all in. Everything from interior design, the colors on the wall to the music (which is loud... on purpose). Exactly like we do with our pizzas. We are geeks - and super proud about it. We never feel that we are quite just "there" yet, and we are never satisfied. Meaning that we continuously test our dough. It's a science, you know. The same thing goes for toppings and crust dip. In short - we're chasing the ultimate pizza experience

Frankies Mejlgade is located in a historic back alley in legendary Mejlgade. One would think that it somehow, several hundred years ago, was made for the exact purpose of opening a Frankies restaurant. Indoor you'll find an epic balcony, that ensures the view at your table is amazing no matter where you sit. Oh, and btw - in our outdoor seating area you can feast in the sun - all day long.

In Crust We Trust

IT'S NOT JUST PIZZA, DOUGH

ALL ABOUT NAPLES
Our pizza dough is inspired by the classic Neapolitan.
We use sour dough. Not yeast. For the taste.

THE KEY INGREDIENT
Tipo 00 flour. A super fine type of flour.
Makes the dough very elastic, gives the pizza a moist texture and a super airy look and feel.

LEOPARD SPOTS
Sometimes our pizza has dark spots on the crust, which is all on purpose. It's called leopard spots and gives an extra dimension of taste to the pizza.

SO THE DIFFERENCE IS?
Roman = Baked for longer (4-5 minutes), more crispy, more crust.
Neapolitan = Baked for shorter (ca. 1 minute), less crispy, more moist.

THAT’S HOT
We bake our pizzas at 400°c. The high temperature is what in the end defines the taste and texture - and that is what it is all about!