Pizza 2000
Adresse
Nordre Fasanvej 143, 2000 Frederiksberg, Denmark
Services
- No-contact delivery
- Delivery
- Takeaway
- Dine-in
Accessibility
Offerings
- Small plates
- Vegetarian options
Dining
- Lunch
- Dinner
- Catering
- Dessert
- Seating
Amenities
Atmosphere
- Casual
Crowd
- Family friendly
Planning
- Accepts reservations
Payments
- Credit cards
- Debit cards
- NFC mobile payments
Children
- Kids' menu
Åbningstider
| Tirsdag | 10 AM–10 PM |
|---|---|
| Onsdag | 10 AM–10 PM |
| Torsdag | 10 AM–10 PM |
| Fredag | 10 AM–10 PM |
| Lørdag | 9 AM–10 PM |
| Søndag | 9 AM–10 PM |
| Mandag | 10 AM–10 PM |
Hjemmeside
pizza2000.bestilonline.dkBesøgendes meninger om Pizza 2000:
Kasha Nygård
The prices have gone through the roof, but the pizzas are so yummy - the quality of the food is very high and consistent 👍
Bendik Torp
Pizza ok. Bought an expensive one, where bacon seemed to be the factor driving the price up. They forgot (..?) to put any on.
Pedro Caldeira
I always order a pizza with ananas, olives and mushrooms. They make it really well. 👍
Mads Svanegaard (Designersvane)
Det er god take away!
Metin Salif
Nice food 👌
Forever Ashk
Super pizza.
JAYROCK
Just ordered a kebab/shawarma dish for DKK 99, but got a tray of fries, some salad, a cold béarnaise and a small, very small handful of meat strips the size of the nail on a little finger. Very disappointing.. Not at all the kebab/shawarma dish as you know it. Then there are many other places that serve better kebab/shawarma dishes in my opinion. Sku ha stuck to their half chicken dish, it's a bigger portion and only 89. It doesn't disappoint The first picture is from them, the second is from another place and only for 89!
Nicolai Bonnerup Seneberg
One of the worst pizzas I've had in a very, very long time, despite the fact that it's at the upper end of the price scale and thus quite a bit more expensive than most other "ordinary" pizzerias. When you pay DKK 95 for a pizza, you expect better ingredients than shawarma cubes from frost (in very sparse quantities), a pizza base that most of all tasted like a bought base on frost (this part is only an assumption, and is not known for sure but it was by far the most boring pizza crust I've had to date in my 30 years of life). I don't understand how you can run a pizzeria, make pizzas from morning to night 365 days a year and still not be able to figure out how to make a pizza that I could estimate was worth DKK 95 - you really have to step up your craft a bit in order to succeed in doing so.
