City guide
Compare pizza listings in Warsaw 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
54 PLN
Neapolitan-style pizzeria where pizzas are baked in a high-temperature stone/wood oven to produce soft, slightly charred crusts; menu also offers pastas and classic Italian starters and desserts, it's busy at peak times so reservations are recommended and delivery is available with extended weekend hours.
Estimated
68 PLN
Central-Warsaw Italian pizzeria that follows Valerio Valle’s recipe and 5 Stagioni flour to produce thin, lightly crisp pizzas (about 40 varieties including premium and vegan options), alongside pastas and salads, with dine-in and fast delivery via major platforms-mid-range pricing.
Estimated
57 PLN
Neapolitan-style pizzas baked in a visible wood-fired oven with a focused menu of high-quality Italian toppings, a compact single-room interior with counter seating plus a small outdoor garden-busy at lunch and on weekends.
Estimated
72 PLN
Neapolitan-style pizzeria that bakes focused, creative specialty pies in an authentic Neapolitan oven using imported Italian ingredients (examples include pumpkin-cream, ’nduja and cherry-jam toppings), set up for delivery and late-evening orders.
Estimated
66 PLN
New‑York/Brooklyn-inspired pizzeria focusing on long‑fermented dough and inventive topping combinations (examples include quattro formaggi with spicy honey and prosciutto with port‑dried cherries), plus a small selection of antipasti, pastas and risottos; whole pizzas typically price in the mid‑40s PLN.
Estimated
62 PLN
Wood‑fired Neapolitan pizzas made with imported Italian ingredients, daily house‑made pasta and an on‑site sourdough bakery-busy at peak times with a partly non-reservable, walk‑in seating model.
Estimated
52 PLN
Neapolitan-style pizzas baked in a brick/oak-fired oven with inventive toppings (e.g., beetroot mousse, mortadella & pistachio), bar seating plus a small outdoor area, quick service and takeaway/delivery options with late weekend hours.
Estimated
54 PLN
Neapolitan-style pizzas fired at high heat with creative, seasonally rotating toppings (nduja, potato, pistachio, burrata), plus focaccias, craft beers and cocktails-expect a lively bar/terrace vibe and limited seating with short waits at peak times.
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Before you visit
Only useful, supportable notes are included; changing details belong with the venue.
Pizzerias are busiest 18:00 - 21:00, especially Fridays and Saturdays and before big concerts or matches. Lunchtime is calmer, and slice counters turn pies steadily from noon. Reserve for sit‑down spots or expect brief queues. Walk‑ins are easiest in shoulder hours around 16:30 or after 21:00.
Table‑service spots often present Neapolitan pies unsliced; ask to cut if sharing. Slice shops are usually order‑and‑pay‑at‑counter. Water is typically bottled; tap is by request. Tipping is optional but common-round up or add about 10%. Ask for chili oil (oliwa pikantna); garlic sauce may not be offered.
Typical per‑person totals: al taglio slice 10 - 20 PLN; individual whole pie 35 - 60 PLN; premium ingredients or burrata 60 - 90 PLN. Adding a soft drink brings most meals to 45 - 90 PLN; pizza plus wine and an appetizer lands around 80 - 120 PLN. Delivery fees or weekend surcharges can raise totals.
Options cluster in Śródmieście around Nowy Świat, Chmielna, and streets off Marszałkowska, mixing sit‑down and by‑the‑slice counters. Powiśle and Mokotów lean contemporary with terraces; Wola adds newer openings near offices; Praga offers characterful, lower‑key rooms. Expect later hours in nightlife corridors.
Guide scope
Warsaw’s pizza scene blends Neapolitan ovens, Roman al taglio counters, and New York-style slices, making it easy to match a quick bite with a sit‑down evening. Expect long‑fermented doughs, leopard‑spotted crusts, and seasonal Polish‑Italian toppings alongside dependable classics. Choices range from lively downtown spots to neighborhood hideaways, with takeaway and delivery widely available. Many kitchens accommodate vegetarian preferences, and some offer vegan cheese or gluten‑free bases on request. Lunch can mean shorter waits; evenings buzz, especially on weekends. Summer brings terrace tables and riverside walks in Powiśle, while colder months favor cozy rooms and wood‑fired warmth. Use myForager to filter by style, neighborhood, and price, compare menus at a glance, and zero in on exactly what you’re craving with clear estimates and fast discovery.
Expect Neapolitan (soft, blistered rim from a hot wood‑ or gas‑fired oven), Roman al taglio (rectangular, airy, sold by weight), foldable New York-style pies, and contemporary sourdough or hybrid crusts. Some places offer thicker pan or Detroit‑inspired squares. Menus often feature seasonal Polish produce alongside Italian standards.
In slice shops, point to the tray or name the style, then say: “Poproszę kawałek margherity” (a slice of Margherita) or “Poproszę 200 gramów pepperoni” when it’s sold by weight. For whole pies: “Poproszę pizzę …”. Staff usually speak English, but these phrases help during busy hours.
Availability is improving. Many menus include dairy‑free marinara, and some add vegan cheese or plant‑based toppings. Gluten‑free bases appear at a minority of venues; cross‑contact is still possible in shared ovens, so those with strict needs should confirm details directly with the kitchen and consider off‑peak times.
Central counters and delivery‑focused kitchens commonly serve until 22:00 - 23:00 on weekdays, later on Fridays and Saturdays near nightlife streets. Sit‑down dining rooms may close earlier than delivery. Hours shift seasonally and around holidays, so checking same‑day opening times prevents surprises-especially after events or during bad weather.
Most places pour Italian lagers, Polish craft beer, and a compact wine list with approachable Italian bottles; spritzes and simple cocktails are common. Non‑alcoholic choices include lemonades, mineral water, and espresso. If pairing matters, scan the drinks list first; some kitchens highlight wines matched to signature pies.
Card and contactless payments are widely accepted in Warsaw, including Apple Pay and Google Pay, though a few small counters may prefer cash for tiny orders. Tipping is discretionary; round up or add around 10% for table service. If adding a tip to a card payment, tell the server before tapping.
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