World's best...

The pizza claim is up for debate.

 

So are the other two...

 

In Germany, almost everyone will argue to death that their "lokale Italiener" is the best. Personally, the best for me is in FfM 2 blocks from my apt. Uses wood-fired oven, called Papanova, but like I said, one loves their "local" the best. So Scott is right, for Scott.

 

World's Best Altbier and World's Best Mustard, side by side!

 

Come to Chicago my friend, you don't fold pizza here.

Of course, we can't sidestep Naples, can we? Germany is just not a pizza destination for me.

 

Better than the mustard at the Weißes Brauhaus?

 

In Heidelberg it's not unusual to find corn on your pizza. Don't be jealous.

 

I have never been! Actually I like all the different kinds of mustard here but I figured I'd try to keep the "World's Best" theme rolling.

 

Shall we start an American pizza vs. real pizza discussion then ?

 

Our Italians here actually remember Italy not just from faint memory...

 

The best pizza in recent years I've had in Venice of all places. In a small square not far from the Rialto bridge. Unfortunately the beer there was both atrocious and inhumanely expensive. I had to wash it down with mineral water...

 

Stahly is correct. The pizza here in Germany in no different from Italy. When I was in Italy last summer, ordering pizza, really I couldn't discern any difference. Don't forget, the pizza places, other than Pizza Hut, are all run by direct immigrants who still take summers off to return to Italy.

 

I saw pizza in Germany that didn't look like it was any descendant of Italian pizza -- maybe (like HerrB's) descendant of Brooklyn Italians!

On the other hand, I had a divine dinner at an Italian restaurant in Bad Gastein, Austria run by one of those immigrants. It was certainly wonderful.

 

Not sure about the pizza or the mustard. I'll also fall into the Chicago pizza camp. There's nothing "authentic Italian" about it, but man is it ever good.
For great mustard, the stuff at Augustiner Am Dom is top notch. It's made with Augustiner Helles, too.

 

My Kölner friend once said, "they make good mustard in Düsseldorf". That's proof enough for me!

For the record I do like the sweet stuff as well. I had the Düsseldorfer senf ("motard" in the dialect, if I remember correctly?) with some hard boiled eggs off of what must have been the lunch menu at Uerige. It was surprisingly hot and really pretty darn good.

 

Mostert is the local name for Senf (Dutch: mosterd).