Italian cooking in Warsaw
Bottegas is two Italian restaurants in Warsaw: Bottegas Śródmieście at ul. Oboźna 9 in Powiśle and Bottegas Saska Kępa at ul. Francuska 24. They were founded by three Italian friends: Antonio and Roberto from Naples and Matteo Liscaio from Tuscany. We serve contemporary Neapolitan pizza and a short Italian menu with many DOP ingredients, with pasta, ragù and desserts made in house.
Italiano vero
“Semplice. Fresco. Italiano vero.” It isn't a slogan for the wall; it's how we build the menu. Simple means a few ingredients on the plate, each one you can taste. Fresh means ragù cooked from scratch every day, and pasta and desserts made in house. Truly Italian means no “Italian-style” reinventions.
The menu is short, because only a short menu can be cooked well every single day. We buy what we would buy in Italy: San Marzano DOP tomatoes, mozzarella di bufala campana DOP, pecorino romano DOP, Prosciutto di Parma DOP aged 24 months, Taggiasca olives and extra virgin olive oil.
Bottegas was founded by three Italians — two from Naples and one from Tuscany. We take care over the things Italians will argue about at the table: carbonara without cream, cacio e pepe with three ingredients, pasta al dente.
Every guest who sits down gets a small piece of hot, tall focaccia with a drop of olive oil. On the house, as any good host would do.
Antipasti
In Italy dinner starts with something in the middle of the table. Antipasti are ordered for everyone: you reach for a piece and talk while the rest is on its way.
Arancini della Bottegas (3 pieces, 32 zł) are a Sicilian classic: rice balls filled with our 4-hour ragù and a mozzarella heart. Alici in Verde are Cantabrian anchovies on our own salsa verde. Sfizi di Mozzarella are mozzarella in panko, fried and served with tomato sauce.
In season, try the Ricotta di Pecora e Fichi: sheep's ricotta with fresh figs, rocket, toasted almonds, honey and a reduction of Modena IGP balsamic, with bread made from our dough. Or the Crostone di Bufala e Mirtilli – pizza-dough toast with bufala DOP, fresh blueberries, basil and honey.
For two, the Tagliere Bottegas (79 zł) is the one to order: Italian cured meats and cheeses, Taggiasca olives and focaccia. A good start to dinner, and a proper plate for aperitivo hour.
I primi
Our Rigatoni Carbonara (59 zł) is made the Roman way: guanciale, egg yolk, pecorino romano DOP and black pepper. No cream, no bacon. The creaminess comes from the yolk bound with pecorino and the fat of the guanciale. We explain why in our piece on real carbonara. With truffle it's 69 zł.
Rigatoni Cacio e Pepe (51 zł) is three ingredients: pecorino romano DOP, black pepper and the pasta's cooking water. There is nowhere to hide. What matters is the balance and the moment the cheese and water come together into a smooth sauce.
Our ragù simmers slowly for 4 hours, fresh every day. It goes into the Spaghetti al Ragù and the Lasagne al Ragù (52 zł each), and into the arancini. Gnocchi alla Sorrentina are baked with tomato, parmigiano, provola and basil.
Ravioloni Ricotta e Limone (59 zł) are made by hand: sheep's ricotta, Amalfi lemon zest, brown butter, toasted pine nuts and basil. The seasonal Risotto ai Porcini e Lavanda (69 zł) is cooked to order with carnaroli rice, porcini, butter, parmigiano DOP and a light note of lavender. It takes 20 minutes, because risotto cannot be rushed.
Pasta starts at 51 zł. Gluten-free penne can be swapped in for any pasta dish (+6 zł).
Secondi e insalate
After the pasta, or instead of it, come the secondi. Orata alla Siciliana (99 zł) is sea bream baked the Sicilian way with datterini tomatoes, Taggiasca olives and capers. Tagliata di Manzo (105 zł) is grilled beef tenderloin, sliced and laid on rocket with parmigiano DOP, cherry tomatoes, lemon oil and a balsamic glaze.
Tartare del Re (95 zł) is beef tenderloin tartare with egg yolk, capers, Dijon mustard and parmesan crisps. Fritto Misto (72 zł) is squid and prawns with salsa verde and lemon. And there is Pollo alla Milanese (72 zł).
We take salads seriously. Cialledda (42 zł) is a southern Italian classic, a peasant bread salad: Tropea red onion IGP, bread from our dough, datterini tomatoes, Taggiasca olives, capers and anchovies. Caprese di Bufala (49 zł) lives or dies by the buffalo mozzarella. Insalata di Cesare (52 zł) comes with chicken marinated for 12 hours.
I dolci
All our desserts are made by hand, in house. There are three, each at 35 zł. Tiramisù, the Italian classic. Semifreddo con Nocciolata Bio, a half-frozen dessert with hazelnut-cocoa cream. Pistacchio Cheesecake, made with buffalo-milk ricotta, with pistachio sauce and blueberries.
Finish with an espresso or a marocchino. If you'd rather have something cold, there is caffè shakerato.
L'aperitivo
In Italy aperitivo is an hour, a ritual and a bitter taste. Between work and dinner you sit down with something bitter in a small glass, plenty of ice, a slice of orange and a little dish of olives. That's how we serve it at both restaurants. We explain where the habit comes from in our piece on the Italian aperitivo.
Al Banco (24 zł) means Crodino from Piedmont, around since 1965, Crodino Rosso and Sanbittèr, around since 1963, served with Taggiasca olives. Cocktail Zero (35 zł) covers Spritz Zero, Negroni Zero, Hugo Zero and Bellini Zero, the Harry's Bar classic. Le Siciliane (24 zł) are Chinotto BIO, Aranciata Rossa BIO made with Sicilian blood oranges IGP, and Mandarino Verde.
Then there's Caffè Leccese – espresso over ice with almond milk, a classic from Salento. At Oboźna there's also the Garibaldi del Sud: chinotto with freshly squeezed orange, the one drink invented at Bottegas. Before dinner it's a good stop for aperitivo after a walk along Krakowskie Przedmieście.
In Saska Kępa, at Bottegas on ul. Francuska 24, there is a full Italian bar. The Negroni della Bottegas (55 zł) is made with Aqualuce V.I.C.E. Gin, Bucci Vermouth Rosso and Amaro Amara in place of the bitter – a Sicilian liqueur of IGP blood oranges and Etna herbs. Mandaretto & Prosecco (46 zł) uses a liqueur of Tardivo di Ciaculli mandarins, a Slow Food Presidium, from the Limònio estate in Partinico near Palermo.
The wines are Italian, from Gavi di Gavi “Fossili” to Brunello di Montalcino, by the glass from 24 zł. To close dinner at Francuska there's limoncello, Castagner grappa aged 18 months in cherry-wood casks, or an amaro.
Prima la pizza
Bottegas is first and foremost a Neapolitan pizzeria, in its contemporary form – “contemporanea”. The dough is 80% hydration and matures for 48 hours, the oven runs at 485°C, and a pizza bakes in a little over a minute. The rim is tall and full of air, the centre soft.
Pizzas run from 39 zł (Margherita) to 69 zł (Fichi e Crudo), and any of them can be made on gluten-free dough (+12 zł). Warsaw Insider named us Best Pizza in Best of Warsaw 2024. The dough, the oven and the full list are on our page about Neapolitan pizza in Warsaw.
Due ristoranti
Both restaurants share the same food menu and the same prices. What differs is the neighbourhood, the feel and the drinks. You can book online or by phone, and orders are taken by staff at your table.
Bottegas Śródmieście at ul. Oboźna 9/104 is the original Bottegas: Powiśle, between Nowy Świat and the University of Warsaw, right by Krakowskie Przedmieście. Teatr Polski is a few minutes away, which makes it an easy pre-theatre dinner. Open daily 13:00–22:00, Fridays and Saturdays until 23:00; tel. +48 780 457 080.
Oboźna is where most things happen. Every Wednesday there's a bilingual pub quiz with Rozkmina, and every Thursday from 19:15 Bottegas Canta – live Italian music at the tables, free entry. In summer the garden is open, dogs are welcome and the entrance is step-free. We run our own delivery, and takeaway too.
Bottegas Saska Kępa at ul. Francuska 24 sits on the main street of Saska Kępa, a green neighbourhood of pre-war villas and cafés on the right bank of the Vistula. You can see the oven from the door, there's a terrace and a full Italian bar. Weekday lunch runs 12:00–16:00. Open daily 12:00–22:00, Fridays and Saturdays until 23:00; tel. +48 780 465 194.
In compagnia
Italian food is meant to be eaten in company. At Oboźna we host groups of up to 80: birthdays, anniversaries, family gatherings, team and client dinners, presentations followed by dinner. Your group sits together in a reserved part of the room, and for a bigger event you can book the whole room.
We have a projector and a microphone, and we can put on an evening with live Italian music, a DJ or a quiz in Polish or English. We've been organising events for more than 6 years and adapt the menu, layout and timing to you. We prepare a tailored offer quickly, based on the date, number of guests, type of event and dietary needs.
December is Christmas party season – we explain how we plan them in our piece on an Italian-style Christmas dinner. Full details are on our events and private dining page. At Francuska we host smaller groups for dinner, with the same kitchen.
Domande
Bottegas runs two Italian restaurants in Warsaw: Bottegas Śródmieście at ul. Oboźna 9 in Powiśle and Bottegas Saska Kępa at ul. Francuska 24. They were founded by three Italian friends — Antonio and Roberto from Naples and Matteo from Tuscany — with the same food menu and prices.
Yes. Alongside contemporary Neapolitan pizza there are antipasti, pasta and risotto, mains, salads and desserts. Pasta, ragù and desserts are made in house.
No. Our Rigatoni Carbonara is made the Roman way: guanciale, egg yolk, pecorino romano DOP and black pepper, no cream. It's 59 zł, or 69 zł with truffle.
Pasta runs from 51 zł (Rigatoni Cacio e Pepe) to 59 zł (Ravioloni Ricotta e Limone, Rigatoni Carbonara); carbonara with truffle is 69 zł. Risotto ai Porcini e Lavanda is 69 zł.
Yes. Gluten-free penne is available for pasta dishes (+6 zł), and any pizza can be baked on gluten-free dough (+12 zł). The Vegan Capricciosa is fully vegan.
Bottegas Saska Kępa at ul. Francuska 24 has a full Italian bar: wines from Gavi di Gavi to Brunello di Montalcino, by the glass from 24 zł, and the Negroni della Bottegas made with Amaro Amara.
It's the hour before dinner: a ritual and a bitter taste. At both Bottegas we serve Crodino and Sanbittèr the Italian way – small glass, ice, a slice of orange and Taggiasca olives – along with Spritz Zero and Sicilian citrus sodas.
Bottegas Śródmieście at ul. Oboźna 9 is a few minutes from Teatr Polski. The menu is short and a pizza bakes in a little over a minute, so dinner fits easily before curtain-up; booking is best.
Yes. Bottegas Śródmieście hosts groups of up to 80, with a projector, microphone and the option of live music; we prepare a tailored offer quickly. Send enquiries to info@bottegas.pl or use the form on the events page.
Yes. Bottegas Saska Kępa serves weekday lunch from 12:00 to 16:00. Bottegas Śródmieście opens at 13:00, so it suits a late lunch, aperitivo and dinner.
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