Wood-fired pizza
Pizza baked in a wood-fired oven with classic dough, spelt or whole wheat on request, in keeping with Italian tradition
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Dining · Regenstauf
Authentic Italian cooking and pizza since 2000 in Regenstauf, new location at the Sportcenter
Eccellenza Italianacertificata 2025–2026ID 25811
Read on
The place
Since 2000, Pizzeria Paradiso da Carlo has brought true Italian cooking to Regenstauf. Carlo offers wood-fired pizza with traditional dough, spelt or whole wheat, all also available gluten-free and baked in a separate oven. The pasta is homemade according to tradition. On December 1, 2024, the pizzeria opened its new location at the Sportcenter of the Eckert Schulen, bringing the atmosphere of Italian trattorias into a refreshed setting.
The tradition
Since 2000, Pizzeria Paradiso da Carlo has been a landmark for authentic Italian cooking in Regenstauf.
In the kitchen
Why you can trust it
Pizzeria Paradiso da Carlo is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Services and features
Pizza baked in a wood-fired oven with classic dough, spelt or whole wheat on request, in keeping with Italian tradition
Gluten-free pizza baked in a separate oven, prepared without risk of contamination for guests with intolerances
Fresh pasta made by hand every day, from Neapolitan classics to seasonal proposals
Fresh fish cooking that rounds out the menu with proposals depending on market availability
Meat specialities that enrich the menu of Italian tradition
The figures
What visitors say
«The best fish in Bavaria! Beautiful place, perfect hospitality. One of the few real Italian restaurants.»
«You wouldn't even find such an authentic restaurant in Italy, very friendly staff, Carlo is a chef worth his weight in gold.»
«We were at this place tonight, I was a bit skeptical being from Naples. But we were won over right away, everything was delicious!»
«Carlo is an Italian who truly knows how to cook well, the pizza and the first courses are excellent.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The pizza is baked in a wood-fired oven following Italian tradition, with dough that respects proper rising times. Spelt and whole wheat variants are available on request.
Gluten-free pizzas are baked in a dedicated oven, to guarantee freedom from contamination and food safety for guests with intolerances.
The pasta is made daily in the workshop, following techniques handed down through Italian tradition, from Neapolitan classics to the specialities of the day.
Images
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