City guide
Compare pizza listings in Kraków by address and cuisine, then confirm the current menu, opening hours, and accessibility directly with the venue.
20 listings · display order is not a ranking
Published listings
This is an editorial list, not a scored ranking or a popularity table. We publish only the basic details needed to compare options; confirm current venue status through its official channel or map listing. Read the full methodology
Estimated
65 PLN
AVPN-certified Neapolitan pizzeria that bakes San Marzano - style pizzas in a wood-fired oven and pairs them with rotating house-made pastas and seasonal antipasti; pizzas on the menu typically range about 35 - 55 PLN.
Estimated
62 PLN
Artisanal Italian pizzeria tucked into a covered Old Town passage that uses imported Italian ingredients and Fior di Latte mozzarella to make handcrafted pizzas with inventive toppings (examples on the menu range from ~34 - 52 PLN), plus a compact wine list.
Estimated
55 PLN
Wood‑fired, Italian‑style pizzas (26/32 cm) baked to order with a broad menu of pastas, soups and shareable starters, available for dine‑in and delivery via Wolt/Glovo-most pizzas typically range mid‑30s to high‑40s PLN.
Estimated
66 PLN
House specialties are freshly made pasta and thin-crust pizzas (notably carbonara and Parma), served in two connected dining rooms with a small sunlit courtyard-service can be brisk and tables fill quickly, so book ahead for peak evenings.
Estimated
70 PLN
A certified AVPN Neapolitan pizzeria that bakes pizzas at very high heat (≈450 - 490°C) in under 90 seconds using Tipo 00 flour and imported Italian ingredients-expect a design-forward interior, popular peak-hour queues, and a focused menu of starters, pizzas and Italian-style small plates.
Estimated
67 PLN
Small deli‑pizzeria known for thin, crispy Neapolitan‑style pizzas (menu prices roughly 34 - 61 PLN) made with imported Italian cheeses and cured meats; seating is limited so takeaway is common.
Estimated
52 PLN
Large, tourist-oriented Italian spot offering thin-crust pizzas, pastas and meat/seafood mains with many mains typically in the ~30 - 50 PLN range, pizzas often ~26 - 32 PLN and desserts ~12 - 17 PLN - good for groups and quick pizza service.
Estimated
58 PLN
Fast-fired pizzas made from a 48-hour fermented dough and baked in under 3 minutes; a build-your-own, single-price model (about 42 - 44 PLN) with craft beers, vegan cheese options and a roomy two-room interior plus garden-good for quick group meals.
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Before you visit
Only useful, supportable notes are included; changing details belong with the venue.
Lunch is usually the calmest window, especially Monday - Thursday. Evenings from about 7 - 9 pm draw crowds, and Friday - Saturday often means a wait or a short queue. For popular spots or larger groups, consider reserving. Outdoor tables fill quickly on warm days; arrive early if you prefer a patio.
Card payments are widely accepted; keep a small amount of cash for tips or smaller venues. A 10% tip is common when service is good; check the bill in case a service charge is included. Many places offer chili oil or garlic sauce; ask respectfully. Still water may be bottled unless tap is offered.
Approximate spend per person (PLN): 25 - 40 for a slice or small pie with a soft drink; 40 - 70 for a classic 30 - 32 cm pizza and drink; 70 - 110 for a pizza plus beer or dessert; 110+ for starters, a specialty pie, and wine. Lunch combos occasionally lower the total.
Stare Miasto (Old Town) concentrates high-footfall pizzerias and late hours. Kazimierz mixes artisan ovens with lively bars. Podgórze and Zabłocie skew creative, with riverside options. Krowodrza and around AGH offer student-friendly pricing and casual rooms. Residential districts feature reliable takeaways and delivery‑focused spots.
Guide scope
In Krakow, pizza spans wood-fired Neapolitan, Roman al taglio by the slice, New York - style rounds, and contemporary takes with seasonal toppings. Many places favor long-fermented doughs and quality Italian cheeses, while others lean casual with build‑your‑own formats and quick service. Old Town and Kazimierz have dense clusters, with more creative spots in Podgórze and student‑friendly options toward Krowodrza. Prices typically sit in the mid‑range, with plenty of affordable pies and a few upscale trattoria settings. Use myForager to narrow choices fast with smart filters, clear price estimates, and neighborhood views. Whether planning a relaxed lunch or a busy weekend dinner, it’s easy to compare styles and find a satisfying slice or sit‑down pie.
Expect variety: soft, blistered Neapolitan rounds from wood‑fired ovens; airy Roman al taglio sold by the slice; thin, crisp contemporary pies; and New York - style with foldable slices. Menus often include classic Margherita and spicy options, plus seasonal toppings. Many kitchens highlight long fermentation for flavor and lightness.
Yes, several pizzerias offer plant‑based cheese or fully vegan pies, and some provide gluten‑free bases. Availability varies, so check menus in advance and ask about separate preparation to limit flour contact. Soy or oat drinks are common; allergen charts are often listed online or on printed menus.
Both exist. Roman‑style counters and a few casual shops sell slices, especially around busy streets and transit stops. Sit‑down restaurants typically focus on whole pies, usually 30 - 32 cm or similar. For a quick snack between sights, slice shops are convenient and often keep several trays rotating.
Sizes are commonly listed in centimeters. A 30 - 32 cm pizza usually suits one hungry diner, while larger formats are easy to share. Some spots offer two sizes or half‑and‑half combinations. If undecided, order one to split with a salad or starter, then add another if needed.
Delivery is widely available. Many restaurants handle orders directly and also partner with major apps such as Glovo, Wolt, and Uber Eats. Delivery times vary by weather and weekend demand, so plan ahead during peak evening hours. Reheating briefly in a hot oven can restore crispness after travel.
Look for a tender, leopard‑spotted cornicione, a soft center, simple toppings like San Marzano‑style tomatoes and fior di latte or bufala, and a bake that’s very quick at high heat. A few pizzerias carry AVPN certification in the city; menus or signage usually mention this standard.
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