ul. Oboźna 9/104 · Menu v28
The full menu at Bottegas, ul. Oboźna 9. Neapolitan pizza from 39 zł (Margherita) to 69 zł (Fichi e Crudo), pasta from 51 zł. All prices in Polish złoty.
Neapolitan pizza in Warsaw → · An Italian restaurant in Warsaw →
Da condividere
In Italy antipasti open the meal and are for sharing: they go in the middle of the table before the pizza or pasta arrives. Ours include Sicilian arancini with a 4-hour ragù, mozzarella in panko, anchovies on salsa verde and a board of Italian cured meats and cheeses. A tip: one antipasto is enough for two — leave room for the pizza.
Mozzarella in crisp panko, fried golden, with tomato sauce
Cantabrian anchovies on our house salsa verde — parsley, capers, extra virgin olive oil
Crisp rice balls filled with our 4-hour ragù and a mozzarella heart. A Sicilian classic, our way
Sheep's ricotta, fresh figs, rocket, toasted almonds, honey, Aceto Balsamico di Modena IGP reduction, bread from our dough
Toast from our pizza dough, mozzarella di bufala campana DOP, fresh blueberries, basil, honey, extra virgin olive oil
Fine Italian cured meats and cheeses, Taggiasca olives, focaccia — ideal for two
Le nostre pizze
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. Any pizza can be made on gluten-free dough for 12 zł extra. First time? Order the Margherita — it shows the dough best.
Gluten-free dough — 12 zł extra
San Marzano DOP tomatoes, mozzarella, grana padano, basil
San Marzano DOP tomatoes, mozzarella, anchovies, olives, capers, garlic, oregano
San Marzano DOP tomatoes, mushrooms, artichokes, olives, oregano
San Marzano DOP tomatoes, mozzarella, spicy salami, grana padano, basil
Hand-torn San Marzano DOP tomatoes, mozzarella di bufala campana DOP added after baking, fresh basil, extra virgin olive oil — the way Naples made it before passata and fior di latte became the norm
San Marzano DOP tomatoes, fresh burrata, grana padano, basil
San Marzano DOP, Calabrian nduja, red onion, stracciatella, basil
San Marzano DOP tomatoes, mozzarella, mushrooms, artichokes, prosciutto cotto, olives
San Marzano DOP tomatoes, smoked provola, Prosciutto di Parma DOP aged 24 months, rocket, Parmigiano DOP shavings
Le nostre pizze
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, figs with Prosciutto di Parma DOP. 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 padano, lemon zest, pistachios, basil
Our house salsa verde (parsley, capers, anchovies, extra virgin olive oil), mozzarella, sun-dried tomatoes, toasted almonds
Mozzarella, truffle sauce, cooked ham, truffle cheese shavings
Friarielli (broccoli rabe), Italian sausage, smoked provola, chilli
Fior di latte, fresh figs, Prosciutto di Parma DOP aged 24 months, honey, toasted almonds
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. We make two: Rosso with tomato sauce and mozzarella, and Bianco with ricotta, salami and smoked provola. A tip: give it a minute before you cut in.
Mozzarella, tomato sauce, grana padano, basil, black pepper
Ricotta, salami, smoked provola, basil
Paste e risotti
In Italy the primo is the first course: pasta or risotto. We make our pasta and desserts in house, the ravioloni are shaped by hand, and the ragù cooks for 4 hours every day. The carbonara has no cream, as in Rome, and cacio e pepe is three ingredients. Pasta dishes can be served with gluten-free penne for 6 zł extra. A tip: the porcini risotto takes about 20 minutes.
Gluten-free version (penne) — 6 zł extra
Pecorino romano DOP, black pepper, pasta water — three ingredients, no shortcuts
Our house ragù, slow-cooked for 4 hours to a traditional recipe
Tomato sauce, parmigiano, provola, basil
Handmade ravioloni with creamy sheep's ricotta and Amalfi lemon zest, brown butter, toasted pine nuts, fresh basil
Guanciale, egg yolk, pecorino romano DOP, black pepper — no cream, as in Rome / with truffle powder and truffle oil
Creamy carnaroli risotto with porcini, finished with butter and Parmigiano DOP, with a light note of lavender. Takes 20 minutes
Le insalate
In Italy a salad is often a full dish, not a side. The Cialledda is a southern classic: bread from our dough, Tropea red onion IGP, datterini, Taggiasca olives, capers and anchovies. Our Caprese uses mozzarella di bufala, and the chicken for the Insalata di Cesare marinates for 12 hours. A tip: the Cialledda makes a good light lunch.
Tropea red onion IGP, bread from our dough, datterini tomatoes, Taggiasca olives, capers, anchovies, oregano, extra virgin olive oil. A simple southern Italian classic
Mozzarella di bufala campana DOP, datterini tomatoes, fresh basil, extra virgin olive oil
Crisp romaine hearts, classic Caesar dressing with anchovies, croutons, Parmigiano DOP shavings, chicken breast marinated 12 hours in mustard and Mediterranean herbs
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, sea bream baked Sicilian-style, and a tagliata of beef tenderloin with rocket and parmigiano DOP. A tip: order a contorno separately — in Italy sides always come on their own.
Breaded chicken breast, fried golden — crisp outside, juicy inside
Squid and prawns in a crisp coating, our house salsa verde, lemon
Beef tenderloin, onion, pickled cucumber, parsley, egg yolk, capers, Dijon mustard, parmesan crisps
Sea bream baked Sicilian-style with datterini tomatoes, Taggiasca olives, capers and Mediterranean herbs
Sliced grilled beef tenderloin, rocket, Parmigiano DOP shavings, cherry tomatoes, lemon oil, balsamic glaze
Da accompagnare
Contorni are the sides that Italians order separately, usually with a secondo. We have focaccia della casa, fries, a green salad, and rocket with parmigiano. A tip: rocket and parmigiano goes well with the tagliata, focaccia with the antipasti.
tall
fries
leaves, lemon vinaigrette
Dolci
Our dolci are made in house, by hand. There are three: tiramisù, semifreddo with Nocciolata Bio, and a pistachio cheesecake made with buffalo-milk ricotta, pistachio sauce and blueberries. A short list, because we'd rather make three desserts properly than offer ten. A tip: one dessert and two spoons is a perfectly normal way to end dinner in Italy.
Mascarpone cream, espresso-soaked savoiardi, cocoa
Silky semifreddo of cream and egg yolks with organic hazelnut-cocoa cream and caramelised almond flakes
Buffalo-milk ricotta cheesecake, pistachio sauce, fresh blueberries
Il rituale
In Italy aperitivo is not about alcohol — it's an hour, a ritual and a bitter taste.
Italian bar classics, alcohol-free. Served the Italian way: small glass, lots of ice, a slice of orange — and Taggiasca olives alongside.
The legendary orange aperitivo from Piedmont — bitter and herbal, since 1965
The red version — drier, with citrus and root notes
Red bitter aperitivo — intense and dry, a classic since 1963
Four Italian classics, alcohol-free. Same ritual, same glass, same hour.
Bitter aperitivo, alcohol-free bubbles, soda — orange and a Taggiasca olive
Bitter herbs and citrus, served on a large ice cube with orange peel
Elderflower, fresh mint, lime
White peach purée and bubbles — the Harry's Bar classic from Venice
Il nostro
Chinotto and orange squeezed to order, lots of ice, orange peel. The one drink we invented — entirely southern and alcohol-free: chinotto instead of bitter liqueur, Sicilian orange squeezed into each glass
Semplice e fresco
Three Sicilian citrus drinks, made from real fruit, not concentrate.
The bittersweet citrus of southern Italy — a taste you won't find anywhere else
Sparkling, from Sicilian blood oranges IGP — real, not coloured
Unripe mandarin — citrusy and lightly bitter
Squeezed and made here, no concentrates.
Fresh lemon, mint, soda
Espresso poured over ice with almond milk — a Salento classic
Freshly squeezed orange — still
Passion fruit, soda
Senza alcol
Italian dealcoholised wines — same grapes, same method, no alcohol. Glass / bottle.
Green apple, citrus, fine bubbles, dry
Red fruit, rose, fresh and light
Aromatic, floral, apricot notes
Dark fruit, gentle structure — served lightly chilled
Caffè
espresso, cocoa, frothed milk
Ceylon Premium · Earl Grey · Pure Green · Black
Espresso shaken with ice to a silky foam — Italy's summer classic
espresso, tonic, orange peel, ice
hot water, fresh lemon juice, honey, mint
Italian herbs and roots, bitter finish — made for after the meal
◆ La scelta della Bottegas — the dishes we recommend most. Prices in Polish złoty (PLN). Menu v28, updated: 5 October 2026.
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