Want to eat good pizza in Warsaw without wasting time on random places? I put together this list of pizzerias for different situations: classic Neapolitan pizza with properly made dough, places with more creative toppings, spots for a quick lunch, and restaurants worth visiting for more than just the pizza itself.
And if you want a broader citywide list, take a look at our ranking of the best restaurants in Warsaw for every taste and budget.
1. Nonna Pizzeria
Just steps from the University of Warsaw, Nonna Pizzeria is the kind of place that made me rethink what Neapolitan pizza in Poland can be.
Inside a small two-story space that used to be an ordinary Żabka convenience store, they now make one of the best pizzas in the city. The dough is thin, with the characteristic charred spots around the edges – exactly what real Neapolitan pizza should look like. The house-made tomato sauce is especially impressive.
The menu includes both classic options and bolder combinations. Their signature Carminuccio and the pizza with spicy Calabrian nduja deserve special attention. If you like heat, try the Diavola, but be ready for some serious spice.
The space is compact: two small dining rooms make things feel a bit cramped, especially upstairs. The downstairs room is cozier and has a better atmosphere. Because the place is so popular, there is often a line at the entrance, especially during student hours – and table reservations are not available.
The desserts also deserve a special mention – their meringues, whether pistachio, lemon, or raspberry, stand out for their crisp texture and delicate flavor.
Prices are around the average for central Warsaw, but the quality of the food fully justifies the cost.
2. Ciao a Tutti
Near Filtry, there is a truly authentic Neapolitan pizzeria called Ciao a Tutti, where every pizza is made according to classic Italian principles. The dough is especially impressive: it ferments for 24 hours, creating that signature texture that Neapolitan pizza lovers value so much.
The kitchen is built around authentic Italian ingredients. They use certified San Marzano D.O.P. tomatoes from the Agro Sarnese-Nocerino region and fresh Fior di Latte mozzarella delivered directly from Italy right after production. The dough is made exclusively with tipo 00 flour, which gives the finished pizza ideal elasticity and texture.
When I first tried their Margherita, I was struck by how such simple ingredients could create such a vivid flavor. Every component practically melts in your mouth, from the delicate dough to the juicy tomatoes.
The only thing to keep in mind is that if you come with a larger group, splitting the bill between three or more people is technically not possible here.
3. drożdż
drożdż is a small place that is very easy to start visiting regularly. No unnecessary fuss, just one very clear strength: good Neapolitan pizza and very well-made dough.
The star of the menu is the classic pizza with mushrooms and mozzarella, where every ingredient gets a chance to shine. The dough is made using traditional methods and tipo 00 flour, which gives it the ideal balance between crispness and softness. Their signature panuozzo – a sandwich made from the same dough as the pizza – also deserves a special mention.
The place is small, with a minimalist modern interior. In warm weather, you can sit outside. Ordering at the counter gives you time to choose without feeling rushed. They also serve excellent craft drinks with the pizza, including mimosas that pair surprisingly well with the menu.
Minor flaws, like an occasionally overbaked crust, are quickly outweighed by the attentive way they treat each guest. Considering the quality of the ingredients and the skill in the kitchen, drożdż definitely belongs on any list of the best pizzerias in Warsaw.
4. Pizzaiolo Krucza
“They make the best Neapolitan pizza in Warsaw here” – that is something you hear often from people visiting Pizzaiolo Krucza.
Fresh ingredients are balanced expertly over thin dough, creating deep flavor without too much moisture – the pizza keeps its shape even when folded. Patate e Habanero is especially worth trying, as are the weekly specials. The menu includes three different versions of Margherita, each with its own character, along with more original topping combinations.
The portions are generous – one pizza is enough to satisfy your hunger. Evenings can get lively: the place stays open late and works as both a pizzeria and a bar.
5. Va Bene
At Va Bene, pizza is served by the slice, so you can try different topping combinations on thin dough with a crisp bottom. The chef, who is from Italy, experiments with toppings but never strays too far from classic recipes. At the bar, guests choose their own drinks – there is a solid selection of wine and beer.
Prices stay around the middle range, which makes the restaurant a popular spot for quick lunches. The pasta is also worth paying attention to – the carbonara and amatriciana are prepared according to traditional Italian recipes.
6. Diverso
At Diverso, the dough is made with a 25-year-old starter and organic Italian flour – and the result is impressive, with its airy texture and crisp crust.
The pizza with tuna and burrata is especially successful. The toppings are unusual here, ranging from house-made preserves to caviar, but the quality of the ingredients is always high. The cooking happens in an open kitchen, so you can watch the entire process from mixing the dough to the final touch.
A friend of mine once said it was the second-best pizza of his life – and honestly, the flavor really does bring to mind the kind of food served in family-run trattorias somewhere in Tuscany.
7. Mimosa Brooklyn Pizza
Mimosa Brooklyn Pizza is no longer really about classic Neapolitan pizza – it is a different kind of pizzeria altogether. This is where I would go when I want more unusual flavors, cocktails, and a place where I can spend a proper evening.
The place has Kyiv roots, but the brand now operates in several European capitals. The space is cozy, and it works especially well for small gatherings and birthday dinners. The pizzas are a little different from what you usually get in Warsaw: there are unique combinations here that you will not find elsewhere.
Speaking personally – it is really delicious. Not just pretty good, but genuinely very, very good.
Besides the pizza, people also praise the breakfasts, the nalysnyky with a delicate curd-and-cream filling and cherries, and the honey cake. Portions are generous, and the service is attentive. It is the kind of place you can visit twice in a few days and not regret it.
8. Polly Pizza
With 48-hour dough fermentation, flour imported from Italy, and 90 seconds in a Stefano Ferrara oven at 460°C, Polly Pizza clearly knows how to make an ideal neo-Neapolitan pizza – yes, “neo” is the restaurant’s own term.
Their signature style is canotto, with high, airy crusts and a thin center that feels almost weightless thanks to the high hydration of the dough. For the sauce, they use nothing but San Marzano tomatoes with a pinch of salt, and the burrata comes from local producer Bianca Mozzarella.
The menu standout is the Daddy Cool pizza, which guests often call the best in Warsaw. Alongside the classics, they also experiment with unusual toppings that go beyond traditional Italian boundaries.
9. SOLE! Powiśle
SOLE! Powiśle is one of my favorite pizzerias in the city. Their signature truffle carbonara gets rave reviews from regulars. The dough is light, and the toppings are juicy, especially on the Parma pizza.
If you like spicy food, there is also a Diavola, although some people may find it a little too oily. One of the pizzas with pear is just wow. The mushroom pizza does not disappoint either – the fresh ingredients give it a noticeably fuller flavor.
On weekdays, the place fills up quickly, and sometimes you have to wait for a table.
10. Quattro Piatti
At Quattro Piatti, there is an Italian chef in the kitchen who personally prepares every dish. The pizza dough is mixed by hand and left to rest for 24 hours.
The pizzas with truffle are especially popular – fresh truffle is added right before serving. The chef uses traditional recipes from different regions of Italy, and some of the ingredients are brought in from there as well. They also serve house-made grissini with an unusual flavor alongside the pizza. And you should definitely order the tiramisu at the end.
11. La Strada
At La Strada, the pizza is baked in a wood-fired oven, which gives it a distinctive texture – the dough is not too thin, but nicely springy. The menu includes both classic options like Margherita and Pepperoni and the possibility to build your own pizza.
The pizzas are made by Roman, the pizzaiolo who has been working here for many years. Besides pizza, the restaurant is also known for its fresh homemade pasta and risotto, both prepared on site.
12. Tutti Santi
At Tutti Santi, the menu is built around high-quality Neapolitan pizza. Their signature San Giuseppe with aged bresaola and porcini mushrooms deserves special attention, as does the lighter Spinaci e ricotta with caramelized tomatoes and fresh spinach.
Cheese lovers will appreciate the Abruzja with mozzarella di Bufala DOP and Pecorino Romano. The pizza here is thin, with crisp edges, and many guests call it one of the best in Warsaw.
13. Spacca Napoli Powiśle
If you think you already know everything about Neapolitan pizza, it is worth stopping by Spacca Napoli. The menu even includes friarielli, a rare delicacy from Naples, and the truffle pizza has become a favorite among regulars.
The dough turns out exactly the way it does in the best pizzerias in Italy – with the characteristic blistering and bubbles around the edges. The flavor is so authentic that it is easy to imagine this restaurant somewhere in the historic center of Naples.
14. Pizzeria 360°
At cozy Pizzeria 360°, the dough comes with a puffy crust and a thin center. The more unusual toppings work especially well on the thin base – burrata with stracciatella, or a bianca with nduja, pumpkin, and thyme. The classic versions with tuna and salami are also very well done. The dessert menu deserves attention too – the tiramisu is absolutely divine.
15. PIZZA by the SLICE
In a hurry and just want a quick bite? At Pizza by the Slice, you can buy just one slice. They make real New York-style pizza here, with the signature thin, crisp crust and a generous layer of stretchy mozzarella.
Each slice is impressively large, but the prices stay affordable. The pizza is made by hand from fresh ingredients, and the spicy jalapeño sauce adds an extra edge to the classic flavors.
16. Mąka i woda
The signature Neapolitan pizza from the wood-fired oven has become the calling card of Mąka i Woda. The dough is mixed by hand every day, and the toppings are made with seasonal local ingredients. Funghi 2.0 gets especially strong praise – its mushroom aroma stays with you for a long time.
17. Cafe Bar Havana
At Cafe Bar Havana, the pizza is far from classic, but the combinations are enjoyable – ultra-thin, crisp dough with gentle Cuban accents in the toppings. The more unusual pizzas with eggplant and melon stand out in particular. Prices are in the middle range, and the portions are generous – one pizza is enough for two.
