Pizza
Vegan and gluten-free pizza in Warsaw – Bottegas
Pizza
Yes – Bottegas in Warsaw serves both vegan and gluten-free pizza. The Vegan Capricciosa (44 zł) is fully vegan, any pizza on the menu can be made on gluten-free dough for 12 zł extra, and gluten-free penne is available for pasta (+6 zł). The menu and prices are the same at both restaurants: Oboźna (Śródmieście) and Francuska (Saska Kępa).
The Vegan Capricciosa is a pizza rossa – a pizza with San Marzano DOP tomatoes. On top go mushrooms, artichokes, olives and oregano. There is no cheese and nothing of animal origin, which is why it is marked as vegan on the menu. It costs 44 zł.
The dough is the same as in every pizza we make: flour, water, salt and yeast, 80% hydration and 48 hours of maturation. We bake at 485°C, the pizza is ready in a little over a minute and goes straight from the oven to the table. The rim is tall and full of air, the centre soft. There is more on this on our page about our Neapolitan pizza.
A pizza without cheese is nothing strange in Naples. The marinara, one of the oldest Neapolitan pizzas, is just tomato, garlic, oregano and olive oil. The Vegan Capricciosa follows the same logic: good tomatoes, vegetables and olives do the work.
The other pizze rosse have cheese, and some also have cured meats or fish. They are all built on San Marzano DOP tomatoes, but only the Vegan Capricciosa is marked vegan on the menu.
If you have questions about ingredients, tell our staff before you order – they will advise you on what to choose.
The pizze bianche, made without tomato sauce, are built on cheese, ricotta or sauces – every one of them has cheese at the heart of the recipe. They don't work as vegan pizzas. Here the simpler choice is the Vegan Capricciosa.
Any pizza on the menu – from the Margherita at 39 zł to the Fichi e Crudo at 69 zł – can be baked on gluten-free dough. It costs 12 zł extra. Just say so when you order; our staff take every order at the table.
One thing should be said honestly: gluten-free dough is a different dough. Gluten is what gives elasticity and lets the rim rise and hold large air pockets. Without it, the pizza has a different texture and a different rim from our classic Neapolitan pizza.
The toppings stay the same as in the classic version. The base changes, not what goes on it.
For pasta we have gluten-free penne for 6 zł extra. You can ask for it with dishes from the primi section – our staff will tell you which ones can be served this way.
If you have coeliac disease or a food allergy, tell our staff before you order. That way we can advise you on what to choose and how to prepare it.
The allergens for every dish are listed on the online menu: see the Bottegas Śródmieście menu or the Bottegas Saska Kępa menu. The food menu is the same at both, so the information doesn't differ.
Margherita (39 zł): San Marzano DOP, mozzarella, grana padano and basil. The simplest pizza on the menu, and the one that shows the dough and the tomatoes best.
Antica Napoli (55 zł): hand-torn San Marzano DOP tomatoes, mozzarella di bufala campana DOP added only after baking, fresh basil and extra virgin olive oil. This is how Naples made pizza before passata and fior di latte became the norm. It is our recommendation.
“La” Burrata (55 zł) with fresh burrata, grana padano and basil. 5 Formaggi (44 zł), a pizza bianca with mozzarella, gorgonzola, parmigiano, ricotta and parmesan crisps. Calzone Rosso (44 zł): folded dough filled with mozzarella, tomato sauce, grana padano, basil and pepper.
Bottegas is a pizzeria napoletana contemporanea con cucina – pizza comes first, but the kitchen is a real one. We make our pasta and desserts in house.
Vegetarian primi: Rigatoni Cacio e Pepe (51 zł) – pecorino romano DOP, black pepper and pasta water, nothing else. Gnocchi alla Sorrentina (52 zł) with tomato, parmigiano, provola and basil. Ravioloni Ricotta e Limone (59 zł), made by hand, with sheep's ricotta, Amalfi lemon zest, brown butter and toasted pine nuts. Pecorino and parmigiano are traditionally made with animal rennet, so if you are a strict vegetarian, ask our staff.
Risotto ai Porcini e Lavanda (69 zł) is seasonal: carnaroli rice, porcini, butter, parmigiano DOP and a light note of lavender. It takes 20 minutes, so it is worth ordering it straight away. Among the salads, the Caprese di Bufala (49 zł) is vegetarian.
The desserts are vegetarian and made by hand: Tiramisù, Semifreddo con Nocciolata Bio and the Pistacchio Cheesecake with buffalo-milk ricotta, pistachio sauce and blueberries. Each costs 35 zł.
Both restaurants share the same menu: Bottegas Śródmieście at ul. Oboźna 9 and Bottegas Saska Kępa at ul. Francuska 24. You can order takeaway online from either. From Oboźna we deliver ourselves; from Francuska, delivery is through Glovo.
With an allergy or coeliac disease it is best to eat in, or to ring us first: Oboźna +48 780 457 080, Francuska +48 780 465 194. Details are easier to sort out on the phone than in an order form.
Yes. The Vegan Capricciosa (44 zł) is fully vegan: San Marzano DOP tomatoes, mushrooms, artichokes, olives and oregano.
We add 12 zł to the price of the pizza. Gluten-free dough is available for any pizza on the menu, so the cheapest option is a Margherita: 39 zł plus 12 zł.
If you have coeliac disease, tell our staff before you order. That way we can advise you on what to choose.
Yes, gluten-free penne for 6 zł extra with dishes from the primi section. Our staff will tell you which ones can be served that way.
Pizzas: Margherita, Antica Napoli, “La” Burrata, 5 Formaggi and Calzone Rosso. From the kitchen: Rigatoni Cacio e Pepe, Gnocchi alla Sorrentina, Ravioloni Ricotta e Limone, Risotto ai Porcini e Lavanda and Caprese di Bufala. All the desserts are vegetarian.
Next to every dish on the online menu – the food menu is the same at Oboźna and Francuska. If you have questions, ask our staff in the restaurant.
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