About Doppio Zero
Doppio Zero started out as a bakery and al fresco cafe in Greenside In March 2002 by entrepreneurs Paul & Miki. Made popular by its freshly made artisan ciabatta, exclusive bakery and meeting place, the aroma of baking kept people coming and they knew they had something special. Over time this evolved into a full service restaurant with a wide range of Mediterranean specialties and traditional Italian fare. With the success of the Greenside restaurant, Doppio Zero began a quick expansion. Doppio Zero currently has restaurants in Johannesburg, Pretoria and Cape Town with a complimentary blend of franchise, corporate and joint venture partnerships. Each of our restaurants has a unique personality but all share the common embodiment of European café culture and the same passion for quality food and service.
We believe in the goodness of quality, this attitude has shaped our hands-on approach at Doppio Zero . Every season we revisit our menus with some fresh ideas and seasonal ingredients. We love entertaining and so we celebrate each season with fresh campaigns and specialita on dishes or products that we love.
The Doppio Zero definition: Double Zero (00) is a grading of the finest milled flour used to make pizza, pasta and confectionery. We use Farina 00 to make our famous gourmet pizzas.