Forno d'Oro

The story

Forno d'Oro Lisbon: Chef Tanka Sapkota's Award-Winning Pizza

Since opening in 2014, Forno d’Oro has become a destination for pizza lovers in Lisbon. Chef Tanka Sapkota, a visionary behind several acclaimed restaurants, built this pizzeria around a single principle: simplicity and quality in a wood-fired oven.

The Dough and Oven

The pizza dough is fermented for 36 hours and uses Barbela wheat flour from Chef Tanka’s own farm. This gives the crust a remarkable lightness and flavour. The centrepiece is the golden oven, fuelled by volcanic stones, which ensures perfect, even cooking. This oven embodies Chef Tanka’s philosophy – respecting tradition while achieving excellence.

Premium Ingredients

Forno d’Oro’s toppings reflect a meticulous selection: San Marzano DOP tomatoes, organic buffalo mozzarella (among the best in the world), fior di latte, Galega olives, and acorn-fed black pork ham from Portugal. The restaurant also offers a curated list of craft beers, both local and international, to complement the pizzas.

Standout Pizzas

The menu includes signature creations like Pizza con Culatello di Zibello e Burrata, with San Marzano tomatoes, creamy burrata, and the prized ham from Zibello. The Transumância brings together San Marzano tomatoes, fior di latte, Alentejo tubers, Serra da Estrela sheep’s cheese, and acorn-fed ham. For spice lovers, the Diavola features spicy salami and hot sauce. Seasonal offerings, such as the Sardinha with sardines and fennel, highlight the freshest Portuguese ingredients.

Recognition

Forno d’Oro has earned international acclaim, including a Gambero Rosso 2 slices award in 2023 – a testament to its consistent quality and innovation. Chef Tanka’s commitment to top-tier ingredients and long fermentation has made this pizzeria a benchmark in Lisbon’s dining scene. The result is an experience that feels both traditional and modern, rooted in Italian craftsmanship and enriched by Portuguese produce.