ul. Oboźna 9/104 · Menu v29 · inverno
The full menu at Bottegas, ul. Oboźna 9. Neapolitan pizza from 39 zł (Margherita) to 62 zł (Sole di Napoli), pasta from 51 zł. All prices in Polish złoty.
Neapolitan pizza in Warsaw → · An Italian restaurant in Warsaw →
Per cominciare
In Italy antipasti open the meal and are for sharing: they go in the middle of the table before the pizza or pasta arrives. In winter we start with a zuppa di pollo e porcini, alongside Sicilian arancini with our ragù, parmigiana di melanzane, polpette al sugo and burrata on warm friarielli. A tip: one antipasto is enough for two — leave room for the pizza.
Our signature broth, chicken, porcini
Mozzarella in crisp panko, fried golden, tomato sauce
Rice balls with our ragù and a mozzarella heart
Baked layers of aubergine, San Marzano DOP sauce, mozzarella, parmigiano and basil
Veal and pork meatballs, 50 g each, braised in San Marzano DOP
Burrata on warm friarielli with garlic and chilli, bread from our dough
Italian cured meats and cheeses, Taggiasca olives, focaccia — for two
Napoli, nel nostro forno
Pizze rosse are the pizzas with tomato — always San Marzano DOP here. This is our contemporary Neapolitan pizza: an 80%-hydration dough matured for 48 hours and baked at 485°C for a little over a minute. A tall, light rim and a soft centre. First time? Order the Margherita — it shows the dough best.
Gluten-free dough for any pizza — 20 zł extra
San Marzano DOP tomatoes, mozzarella, grana padano, basil
San Marzano DOP, mozzarella, anchovies, olives, capers, garlic, oregano
San Marzano DOP, porcini, artichokes, olives, oregano — vegan
San Marzano DOP, mozzarella, spicy salami, grana padano, basil
Hand-crushed San Marzano DOP, mozzarella di bufala DOP added after baking, basil, olive oil
San Marzano DOP tomatoes, fresh burrata, grana padano, basil
San Marzano DOP, 'nduja (spicy, spreadable Calabrian pork sausage), red onion, stracciatella, basil
San Marzano DOP, mozzarella, porcini, artichokes, prosciutto cotto, olives
Smoked provola, Prosciutto di Parma DOP aged 24 months, rocket, Parmigiano DOP
Senza pomodoro
Pizze bianche have no tomato sauce. The base is cheese — mozzarella, fior di latte or smoked provola — and the rest is about gentler flavours: mortadella with pistachios, friarielli with salsiccia and, in winter, pear with Gorgonzola DOP and walnuts. Same dough, same oven as the pizze rosse. A tip: one rossa and one bianca between two is a good way to try both.
Mozzarella, gorgonzola, parmigiano, ricotta, Parmesan crisps
Mozzarella, mortadella di Bologna, ricotta, grana, lemon zest, pistachios
Fior di latte, Gorgonzola DOP dolce, pear, walnuts, honey
Mozzarella, truffle sauce, cooked ham, truffle cheese shavings
Friarielli, Italian sausage, smoked provola, chilli
Le nostre pizze
A calzone is a pizza folded in half: we fill the dough, close it and bake it in the same oven as the pizzas. Inside, the cheese and filling bake together and stay hot longer than on an open pizza. A tip: give it a minute before you cut in.
Mozzarella, tomato sauce, grana, basil
Ricotta, salami, smoked provola, basil
Le nostre pizze
For any pizza. Ask us for the full list.
gluten-free dough
La pasta
In Italy the primo is the first course, usually pasta. Our ragù cooks for 4 hours every day, in winter the tortellini come in a capon and beef broth, and the carbonara has no cream, as in Rome. You can choose the pasta yourself: spaghetti, rigatoni, tagliatelle, mezzi paccheri or gnocchi (except the tortellini and lasagne).
Gluten-free penne — 6 zł extra · Parmigiano DOP — 6 zł extra
Potato gnocchi, pecorino romano DOP, black pepper
Lasagne with our ragù
Fresh egg tagliatelle with our ragù
Salmon, cherry tomatoes, a touch of cream
Handmade tortellini in capon and beef broth
Guanciale, egg yolk, pecorino romano DOP, pepper — no cream, as in Rome / with truffle
Le insalate
In Italy a salad is often a full dish, not a side. In winter we serve rocket with marinated pear, walnuts and Gorgonzola DOP, and the chicken for the Insalata di Cesare marinates for 12 hours.
Rocket, marinated pear, walnuts, Gorgonzola DOP
Romaine hearts, anchovy Caesar dressing, croutons, Parmigiano DOP, chicken marinated 12 h
Carne e pesce
In Italy the secondo is the main course: meat or fish, served after the pasta or instead of it. Ours are Pollo alla Milanese, a fritto misto of squid and prawns, beef tenderloin tartare, Sicilian-style sea bream and a Tuscan tagliata. They come without sides — order contorni separately, as Italians do.
Breaded chicken breast, fried golden in clarified butter
Crisp-fried squid and prawns, ajvar mayo, lemon
Beef tenderloin, onion, pickles, egg yolk, capers, Dijon, Parmesan crisps
Sea bream cooked in the pan in a butter sauce, datterini, Taggiasca olives, capers
Grilled beef tenderloin, sliced
Da accompagnare
Sides, ordered separately. All vegetarian.
house focaccia
French fries
green salad, vinaigrette
sweet potato fries
rocket and Parmesan
pizza-oven focaccia
ketchup · mayonnaise · ajvar · garlic oil
Per finire
Our dolci are made in house, by hand. There are three: tiramisù, a panna cotta al caffè with warm coffee sauce, and semifreddo with Nocciolata Bio. A tip: one dessert and two spoons is a perfectly normal way to end dinner in Italy.
Mascarpone cream, sponge fingers soaked in espresso, cocoa
Espresso panna cotta, warm coffee sauce, cocoa
Semifreddo with hazelnut and cocoa cream, caramelised almonds
Di stagione — dishes from the winter menu (November–February). Prices in Polish złoty (PLN). Menu v29 inverno, updated: 25 October 2026.
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