The Lowdown

After kicking off our “No Neapolitan Please” series at Big Boss in Jeżyce — where fat crusts and wild toppings ruled — we’re sliding straight into Part 2 with a new spot that just dropped in the Old Town this April. Say hello to il Capriccio, found right on the corner of Mostowa 29 and Wszystkich Świętych, and run by the ever-smiling Ania.

The Outside

Before you even step inside, Capriccio grabs your attention. The owners of the building are artists, and they’ve transformed the outside walls into a canvas of eye-catching murals that feel more Berlin street art than typical Old Town pastel. And then there’s the neon — a bold, glowing sign that practically dares you to come in and see what the fuss is about.

The Inside

Inside? Simpler vibes. Ania tells us it’s still early days, and the focus is firmly on what’s coming out of the kitchen: pizzas and pastas. But even in its stripped-back form, the original marble floors give the space a classy, retro glow.

We rolled in hungry and tried 2 pizzas — each one stepping out of the usual Napoli playbook.

First up: The Pear Pizza – 45 PLN

White sauce, gorgonzola, ricotta, Italian nuts, honey, and a bunch of fresh rucola thrown on top. This one was sweet, creamy, and crunchy — like someone made a cheese board into a pizza and we’re not mad about it. Dessert and dinner in one go.

Next: The Siciliana – 39 PLN

Fresh tomatoes, mozzarella, sardines, capers, and garlic. This one hits with that salty Mediterranean punch — bold, briny, and balanced with the softness of the cheese and tomatoes. A grown-up pizza, but we’d crush it after a night out too.

The Teaser

Ania also teased a menu expansion soon, with bruschettas and some interesting homemade lemonades on the way. And yes — pasta lovers, take note — they’ve got black tagliatelle with shrimp on the lineup, which we’ll definitely be back for once their garden setup opens outside.

The Bottom line

Capriccio is a strong start. In a city packed to the crust with Neapolitan-style pizzerias, this is one of the only spots in the Old Town doing the more American-style pies — thicker, heavier, and made to fill you up, not just finesse you with a leopard-spotted crust.