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 that emphasizes imported Italian ingredients (San Marzano D.O.P. tomatoes and fior di latte mozzarella) and a focused menu of specialty thin-crust pizzas, straightforward starters and classic desserts served in an informal, bustling setting.
Estimated
65 PLN
Neapolitan-style pizzas and a broad pasta menu that highlight D.O.P. Italian ingredients (burrata, Prosciutto di Parma, guanciale), plus antipasti and mains such as lasagne and a 98 PLN steak-well suited for hearty dinners or takeout.
Estimated
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Neapolitan 'NEOpolitan' pizzeria known for a 48-hour fermented canotto-style dough baked ~90 seconds in a Stefano Ferrara wood-fired oven, using San Marzano tomatoes and local burrata with inventive toppings, set in a compact 1970s‑inspired interior-very popular at peak times so expect a short wait.
Estimated
132 PLN
A warm, wine-forward Mediterranean dining experience in Warsaw's dynamic Wola district, pairing seasonal seafood and produce with a thoughtful wine program for relaxed, flavorful evenings.
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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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