That’s Enrico

That’s Enrico is a Lobethal venue to consider when the brief is artisanal pizza at a $$ price point in a casual setting. The appeal is specific rather than broad: slow-fermented dough pizza, double cooked dough, and padellino-style pizza are the signature dishes, so it is a dough-led pizza choice rather than a general Italian restaurant. In practical terms, that means the venue reads most clearly when the group is already aligned around pizza, and especially around the texture, structure, and craft of the base, rather than looking for a long list of unrelated menu directions.

The strongest reason to go is the pizza itself. The available information points to artisanal pizza as the core cuisine, with different dough expressions including slow-fermented dough, double cooked dough, and padellino-style pizza. This is a precise option for diners who respond to dough technique as much as toppings or setting. If the group wants a wider restaurant search, use our full Lobethal restaurants guide instead.

Choose it for dough technique, not a big-night tasting format

The value case is clearest at a $$ price level for diners who care about pizza texture and dough craft. The dress code is casual, so it suits a relaxed meal more than a formal dining brief. That combination makes the venue easy to position: it is the kind of choice to keep in mind when the occasion calls for something considered but not ceremonious, and when the price point should stay approachable rather than feel like a special-occasion splurge.

That’s Enrico is best understood as a focused artisanal pizza option in Lobethal. For a wider evening plan in the area, cross-check our full Lobethal bars guide, our full Lobethal wineries guide, and our full Lobethal experiences guide.

The appeal is focused on pizza dough

The draw here is not based on a confirmed tasting-menu format or a broad multi-course restaurant structure. It is the simpler appeal of a Lobethal venue where the signatures are all about pizza dough: slow-fermented dough pizza, double cooked dough, and padellino-style pizza. That makes it a better fit for diners who want pizza as the main reason for the meal. The repeated emphasis on dough styles is important because it sets expectations before arrival: the interest is in the way pizza is made and expressed, rather than in a large restaurant brief with many different categories to weigh up.

For a Lobethal itinerary, treat That’s Enrico as the pizza-focused stop. If staying nearby matters, use our full Lobethal hotels guide; if comparing options, look at other dining in Lobethal more generally rather than assuming a direct pizza peer. This approach keeps the decision grounded in what is confirmed, while still making room to build the rest of the plan around the meal.

Bottom line: choose That’s Enrico when artisanal pizza is the point, the budget is $$, and a casual dress code fits the occasion. Look elsewhere if you need a formal format, extensive non-pizza menu detail, or specific service features. It is strongest as a clear, dough-led pizza pick, not as an all-purpose restaurant answer for every Lobethal brief.