Da Pietro brings wood-fired pizza and a taste of Naples to Vinohrady

By comparison to other pizzerias in Prague, Da Pietro may be a relatively recent arrival to the city's food scene, but this modest, no-frills spot, tucked along a busy Vinohrady thoroughfare, has quickly become one of the most talked-about tables for those craving pizza done right. 

It’s all about authenticity here, where pizza is prepared in a modern style, but with a deep respect for Neapolitan tradition and method. At the heart of Da Pietro is its wood-fired oven, which was made in Naples and imported here to ensure every pie is baked like it is back in Italy. The fire is constant, visible from nearly every seat, turning the space into something that’s part kitchen, part stage.

The restaurant works with more than 20 small artisan suppliers from across Italy, from south to north, many of whom the team knows personally. Think: Sicilian pistachio farmers in Bronte, organic Parmesan producers from Modena, and other quality ingredients resulting in carefully balanced, crusty pies rarely found elsewhere in Czechia.

The dough itself is made from three types of flour, with a slow fermentation and maturation process that takes more than 50 hours before it reaches the table. It is then stretched with practiced repetition, after which sauces are applied without hesitation. Here, the pizzas move in and out of the flames with an almost mechanical calm.

Da Pietro’s strongest point may be its specialty pizzas, where original combinations go beyond the usual Prague pizzeria lineup. Barbecue Italiano brings a distinctly Italian take on barbecue flavors, while Capriciosa Secondo Me reworks a familiar classic through the kitchen’s own point of view.

You'll still find the classics: a DOP Margherita pie that is stripped back to organic tomato, Buffalo mozzarella from the renowned Il Casolare dairy, and basil, or their version of Diavola, which uses Da Pietro’s own house-made salami, kicking up the flavor and heat without overdoing it.

Starters like bruschetta calabrese and Naples “street food” nibbles add variety without straying from the kitchen’s main focus. Simple desserts (including a share-worthy tiramisu) add to the overall sense that nothing extra is needed. These tastes all come down to the carefully chosen ingredients, which are prepared from scratch using traditional methods, from daily hand-cut mozzarella to garlicky pestos, cream sauces, and more.

The same attention extends to the wine list, which focuses on small winemakers in Italy, France, Austria, and Moravia, including family wineries that work without chemicals, with respect for nature and animals. Original cocktails round out the drinks menu, giving the bar its own role beyond the usual aperitif offering. Even these have a twist: an Ice Tea Sour, a Negroni Bruciato, and a Bella Vita Mule are versions of the classics you won't find elsewhere.

The dining room is warm and functional, shaped around the open kitchen and a cozy sense of community. In warmer weather, the courtyard garden adds another reason to stay, with a large olive tree that gives the space the feeling of a small Italian escape in the middle of Vinohrady.

The crowd is a mix of in-the-know locals, expats craving a taste of home, and visitors who stumbled in and immediately felt like regulars. It’s ideal for casual dinners, date nights, or anyone who cares more about what’s on the plate than what’s on display.

In a city with no shortage of pizza options, Da Pietro stands out for not trying to reinvent the wheel as so many Prague pizzerias are prone to do. Instead it offers diners something lighter, sharper, and, quite frankly, exceptional. It’s no wonder tables fill up fast.