photo © facebook.com/piecszewska

Piec Na Szewskiej: The Best Pizza In Town?

It wasn't so long ago that Wrocław​ is in dire need of more venues offering the traditional Italian thin based variety. Amalfi, one of the few restaurants that do make a good thin based pizza, was long been considered as Wrocław​'s unrivalled number one. Thankfully a new kid in town entered the frey though – Piec Na Szewskiej. 

Piec Na Szewskiej doesn't bare the hallmarks of a typical pizzeria. Indeed, there is a distinct absence of the stereotypical Italian souvenirs and imagery that most pizzerias like to have strewn all over the place. It's both refreshing and fitting, as there are no Italians running the show here (nor some Poles pretending to be), just a group of chefs that know their stuff and like the food to do the talking. The decor is simple and minimalist, with most of the furniture more than likely purchased straight from Ikea's latest catalogue. The walls are not decorated with pictures of the Leaning Tower of Piza and the Colosseum, instead the place is spruced up by some blurry, grey scale shots of Wrocław​'s landmarks. This makes Piec Na Szewskiej the exact opposite of most pizzerias In Wrocław​, as their decor isn't Italian, but their food most certainly is. 

Piec Na Szewskiej's decor is neither here nor there however, as it's the pizza that you come here for. Made in front of the diners in a tiny open kitchen and slid into a hot, traditional, stone baked oven, the pizza at Piec Na Szewskiej definitely hits the spot.

pizza wroclaw 

On our visit we plumped for a pizza at either side of the price range: a simple aubergine Pizza, followed by a more expensive one boasting salmon, gorgonzola, mozzarella, spinach and cream. Both of them were top-notch, with the flavour largely coming courtesy of the stone-oven and the freshly made dough. These weren't pizza's stuffed with a barrage of ingredients, and quite frankly they didn't need to be. The pizza is simply made in the right way, with the satisfying taste owing itself to the quality ingredients and preparation methods that Piec Na Szewskiej employ. The basic aubergine pizza was filling enough, and although it looked rather 'naked', the quality base, crushed tomatoes and mozzarella were more than enough to make it a satisfying meal, not to mention a bargain at just 16zl. 

No place is without its faults however, and Piec Na Szewskiej does have a few minor shortcomings. The venue is currently without an alcohol licence, so unfortunately you won't be washing down that pizza with a Birra Morreti anytime soon. A lack of air conditioning is another slight hitch, especially on hot summer days. The pizzeria is also popular as a take-away venue too, which although a great option, does add to the amount of orders placed, meaning you might have to expect a wait of 20-25 minutes. Try to be patient even if you're starving though – it's certainly worth waiting for! 

All in all, Piec Na Szewskiej is an easy going pizzeria that offers traditional Italian fare at decent prices. If you prefer eating in an informal atmosphere, then this is definitely the best venue in town when it comes to Italian thin-based pizza.

Piec Na Szewskiej, Szewska 44-46, 

Tel: 669340467​, Facebook Page

It wasn't so long ago that Wrocław​ is in dire need of more venues offering the traditional Italian thin based variety. Amalfi, one of the few restaurants that do make a good thin based pizza, was long been considered as Wrocław​'s unrivalled number one. Thankfully a new kid in town entered the frey though - Piec Na Szewskiej.  Piec Na Szewskiej doesn't bare the hallmarks of a typical pizzeria. Indeed, there is a distinct absence of the stereotypical Italian souvenirs and imagery that most pizzerias like to have strewn all over the place. It's both refreshing and fitting, as there are no Italians running the show here (nor some Poles pretending to be), just…

Review Overview

Quality
Value
Atmosphere
Service
Comfort

Great!

User Rating: 4.74 ( 4 votes)

About Gregor Gowans

Gregor Gowans
The founder and editor of Wroclaw Uncut, Gregor has been running the website since its inception in 2012. A Wroclawian for almost 10 years, Gregor writes on a wide variety of topics including, food & drink, nightlife, local news and politics. He is also a regular guest on Radio Ram's Sunday lunch programme.