Pizzeria napoletana contemporanea
Bottegas serves Neapolitan pizza in Warsaw at two restaurants: in Powiśle at ul. Oboźna 9/104 and in Saska Kępa at ul. Francuska 24. The style is contemporanea: an 80% hydration dough matured for 48 hours, baked at 485°C for a little over a minute, with San Marzano DOP tomatoes and mozzarella di bufala campana DOP. Warsaw Insider named Bottegas Best Pizza in its Best of Warsaw 2024 awards.
La tradizione
Neapolitan pizza comes from Naples, the home of pizza. The dough has four ingredients and no more: flour, water, salt and yeast. It is baked very briefly in a very hot oven.
You can tell it at a glance: a soft, moist centre and a risen, airy rim. That rim has a name – the cornicione. The two classics are the marinara and the Margherita. Everything else is a variation on the same foundation.
A classic Neapolitan pizza has a low, elastic rim and a centre so soft that in Naples it is folded “a portafoglio”, like a wallet. Pizza contemporanea, contemporary Neapolitan pizza, keeps that soft centre, but the rim is clearly taller and full of air. The difference is in the dough: wetter, and matured for longer.
The foundation stays the same: the same four ingredients, a very hot oven, a short bake. It is not a different pizza, just a different way of handling the dough. We explain it in detail in contemporanea versus classic Neapolitan pizza.
At Bottegas this tradition is at home: two of our three founders, Antonio and Roberto, are from Naples. The third, Matteo, is from Tuscany. Meet us.
We bake the same pizza in two places: pizza in the City Centre, at ul. Oboźna 9 in Powiśle, and pizza in Saska Kępa, at ul. Francuska 24.
L'impasto
Our dough runs at 80% hydration: 800 grams of water for every kilo of flour. That is a lot for pizza dough. It is that water that makes the cornicione rise tall, with large air pockets inside.
Then the dough matures for 48 hours. In that time part of the starch and gluten breaks down, so the pizza is lighter and easier to digest. A dough made in a hurry cannot do this, even with the same ingredients.
The oven runs at 485°C and a pizza spends a little over a minute inside. The base chars, the rim rises and the centre stays soft. From the oven it goes straight to the table and never waits on the pass.
Gli ingredienti
A pizza has only a few ingredients, so there is nowhere to hide. The sauce is San Marzano DOP tomatoes. For cured meats we use Prosciutto di Parma DOP aged 24 months, Calabrian 'nduja and mortadella di Bologna. Extra virgin olive oil finishes it all.
We choose the cheese to suit the pizza. Mozzarella di bufala campana DOP, made from buffalo milk, is creamy with a slight tang. Fior di latte, made from cow's milk, is milder and releases less water in the oven. We explain the difference in bufala or fior di latte. Alongside them: smoked provola, stracciatella, burrata, pecorino romano DOP and parmigiano DOP.
We buy fewer things, but better ones. That is why the menu is short: nine pizze rosse, six bianche and two calzoni. We make every one of them every day, so every one comes out the same.
Il menù
Pizze rosse are the pizzas with a San Marzano DOP tomato base. This is where the classics live: Margherita, Diavola, Capricciosa. Pizze bianche have no tomato sauce. Cheese is the base and the flavours are more delicate: mortadella with pistachio, figs with prosciutto, friarielli with sausage.
A calzone is the same dough folded in half, filled and baked whole. We have two: Calzone Rosso with tomato sauce and Calzone Bianco with ricotta, salami and smoked provola.
Pizzas cost from 39 to 69 zł, at the same prices in both restaurants. The full pizza list with ingredients is below. For the whole menu, with antipasti, pasta and desserts, see the Bottegas Śródmieście menu and the Bottegas Saska Kępa menu.
Le nostre pizze
Gluten-free dough — 12 zł extra
San Marzano DOP tomatoes, mozzarella, grana padano, basil
San Marzano DOP tomatoes, mozzarella, anchovies, olives, capers, garlic, oregano
San Marzano DOP tomatoes, mushrooms, artichokes, olives, oregano
San Marzano DOP tomatoes, mozzarella, spicy salami, grana padano, basil
Hand-torn San Marzano DOP tomatoes, mozzarella di bufala campana DOP added after baking, fresh basil, extra virgin olive oil — the way Naples made it before passata and fior di latte became the norm
San Marzano DOP tomatoes, fresh burrata, grana padano, basil
San Marzano DOP, Calabrian nduja, red onion, stracciatella, basil
San Marzano DOP tomatoes, mozzarella, mushrooms, artichokes, prosciutto cotto, olives
San Marzano DOP tomatoes, smoked provola, Prosciutto di Parma DOP aged 24 months, rocket, Parmigiano DOP shavings
Le nostre pizze
Mozzarella, gorgonzola, parmigiano, ricotta, parmesan crisps
Mozzarella, mortadella di Bologna, ricotta, grana padano, lemon zest, pistachios, basil
Our house salsa verde (parsley, capers, anchovies, extra virgin olive oil), mozzarella, sun-dried tomatoes, toasted almonds
Mozzarella, truffle sauce, cooked ham, truffle cheese shavings
Friarielli (broccoli rabe), Italian sausage, smoked provola, chilli
Fior di latte, fresh figs, Prosciutto di Parma DOP aged 24 months, honey, toasted almonds
Le nostre pizze
Mozzarella, tomato sauce, grana padano, basil, black pepper
Ricotta, salami, smoked provola, basil
◆ La scelta della Bottegas — the dishes we recommend most. Prices in Polish złoty (PLN).
Come scegliere
First time at Bottegas? Order the Margherita. It has only San Marzano DOP tomatoes, mozzarella, grana padano and basil, so it shows the dough best. If the Margherita is good, the rest of the menu will be too.
The next step is the Antica Napoli, our house recommendation. Hand-torn San Marzano DOP, fresh basil and olive oil, with mozzarella di bufala campana DOP added only after baking, so it stays cool and creamy. This is how Naples made pizza before passata and fior di latte became the norm.
After that it depends on what you like. Gluten-free? Any pizza on the menu can be made on gluten-free dough for 12 zł extra. We cover plant-based and gluten-free options in our guide to vegan and gluten-free pizza.
Dove siamo
Bottegas has two restaurants in Warsaw, on either side of the Vistula. The food and its prices are the same in both. What differs is the neighbourhood and what happens in the evening.
Bottegas Śródmieście, ul. Oboźna 9/104, is the original Bottegas, a pizzeria in Powiśle between Nowy Świat and the University of Warsaw, right by Krakowskie Przedmieście and a few minutes from Teatr Polski. Open daily 13:00–22:00, Fridays and Saturdays until 23:00. Summer garden, dogs welcome, step-free entrance. Phone: +48 780 457 080.
Oboźna is the livelier of the two. Before dinner there is aperitivo the Italian way: Crodino or Sanbittèr over ice with a slice of orange and Taggiasca olives. Wednesdays bring a bilingual pub quiz with Rozkmina, and on Thursdays from 19:15 to 21:30 there is Bottegas Canta – live Italian music at the tables, free entry, booking recommended.
Bottegas Saska Kępa, ul. Francuska 24, sits on the main street of Saska Kępa, a green neighbourhood of pre-war villas near PGE Narodowy and Park Skaryszewski. The oven is in view as soon as you walk in. There is a terrace, a full Italian bar and a weekday lunch from 12:00 to 16:00. Open daily 12:00–22:00, Fridays and Saturdays until 23:00. Phone: +48 780 465 194.
At both you can book a table online or by phone. Orders are taken at the table, and every guest starts with a small piece of hot, tall focaccia with a drop of olive oil, on the house.
A casa
Let us be honest: Neapolitan pizza is at its best in the first minutes out of the oven. In a box, the soft centre and moist dough lose some of what they have on the plate. That is why our pizza never waits, and why, if you can, it is worth eating it here.
If you would rather eat at home, order from the nearer restaurant. Oboźna runs its own delivery and takeaway, both ordered online. Francuska delivers through Glovo, with takeaway ordered online. The pizza menu is the same.
Riconoscimenti
In its 18th annual Food & Drinks Awards, Warsaw Insider named Bottegas Best Pizza in Best of Warsaw 2024. The same magazine listed us for pizza in Best of Summer in Warsaw 2024, and in October 2025 ran a review, “Bottega's Steady Hand”, about how consistent our pizza is.
At the Wolt Awards Warsaw we won the Italian category, “Dobre, bo włoskie”. Bottegas also appears on WarsawCity.info's list of the best pizza in Warsaw from October 2025. Articles and awards are collected on our Bottegas press and awards page.
Domande
It is the pizza of Naples: a dough of flour, water, salt and yeast, baked very briefly in a very hot oven. It has a soft, moist centre and a risen rim called the cornicione.
Both have a soft centre and the same dough ingredients. The classic has a low, elastic rim; contemporanea has a clearly taller rim full of air, thanks to a wetter dough and a longer maturation.
At Bottegas, which has two restaurants: in Powiśle at ul. Oboźna 9/104 and in Saska Kępa at ul. Francuska 24. Both have the same menu and the same prices.
From 39 zł for a Margherita to 69 zł for the seasonal Fichi e Crudo. Gluten-free dough is 12 zł extra.
Yes. Any pizza can be made on gluten-free dough for 12 zł extra, and the Vegan Capricciosa with mushrooms, artichokes, olives and oregano is fully vegan. There are several vegetarian pizzas, including the Margherita, Antica Napoli and 5 Formaggi.
Yes. Oboźna runs its own delivery, ordered online, and Francuska delivers through Glovo. Both also do takeaway ordered online.
Yes, online or by phone: Oboźna +48 780 457 080, Francuska +48 780 465 194. Booking is recommended for the Thursday live music evenings at Oboźna.
The Margherita, because it shows the dough best. Next time, the Antica Napoli, with mozzarella di bufala campana DOP added after baking.
Because the dough is 80% hydration and matures for 48 hours. In a 485°C oven the water in the dough turns to steam and blows large air pockets into the rim.
Our dough matures for 48 hours, and in that time part of the starch and gluten breaks down, so it is lighter and easier to digest. If you need to avoid gluten, choose the gluten-free dough.
Yes, the food menu and prices are identical at Oboźna and Francuska. Each restaurant has its own drinks list, and the live music and quizzes take place at Oboźna.
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