A wood-fired pizza emerging from the oven, the dough blistered and crowned with melted cheese and basil

Wood-fired pizzeria · Strasbourg, since the heart of the old town

A pizza born of fire, time and a single piece of dough.

Naturally leavened over forty-eight hours, baked under live oak embers, finished with what the market gave us this morning. Nothing else, nothing more.

Reserve a table → See the pizzas →

Vol. I · Issue 2026

The house · three principles

Three rules, kept simple, kept honest.

Maison Celano was opened by a small team who believe a pizzeria is, at heart, a place of patience. Long fermentation, real fire, ingredients we can name out loud. The rest is hospitality.

Forty-eight hours

Our dough rests two full days at cellar temperature. The flavour becomes lighter, the crust deeper, the digestion easier. Time is the first ingredient we never skip.

Live embers

We bake on a bed of glowing oak embers, ninety seconds at most. The base hisses, the cornicione blooms, the cheese barely melts. That is exactly the point.

Whatever the market gives

We change the menu when the season changes, which is to say often. Some pizzas stay all year. Others arrive for three weeks and disappear. We will tell you which is which.

The oven · 430°C

A fire we feed by hand, every evening, from five o'clock.

Pizzeria

"You do not cook a pizza in this oven. You give it back to the fire and ask the fire to be gentle."

Glowing embers inside a wood-fired pizza oven, casting warm orange light onto a stone hearth

Signatures · house selection

Three pizzas that explain everything we believe.

The rest of the menu is on the chalkboard, and it moves with the seasons. These three remain. They are how we taste the dough, the fire and the day's tomatoes against themselves.

A Margherita pizza, freshly baked, with bright tomato sauce, melted mozzarella and torn basil leaves

Close-up of the same Margherita, the cornicione blistered and slightly charred from the wood oven

N° 01 · The classic

Margherita vera

San Marzano tomato, fior di latte, basil picked an hour before service, a thread of olive oil. The recipe of the south, served the way we wish it always was.

A white pizza topped with arugula, prosciutto and shavings of cheese

The same pizza from above, with thin slices of cured ham and rocket leaves

N° 02 · The white

Bianca del giorno

No tomato. Stracciatella whipped on order, a slow-cooked vegetable from the morning market, cured ham laid on after the oven, lemon zest, black pepper.

A red pizza with anchovies, capers and olives, slightly charred at the edges

A second pizza with capers and red sauce shown from a low angle

N° 03 · The deep one

Marinara del porto

Tomato, garlic confit, oregano, salted anchovy, capers in salt, a drizzle of green oil. No cheese. The pizza for those who want to taste the sauce and the fire and very little else.

Two hands shaping a round of dough on a flour-dusted wooden counter

Our story

A small house, in the old town, with one oven and a stubborn idea.

Maison Celano was opened with the belief that a pizzeria can be a quiet place. A long table at the front, four short ones at the back, the oven visible from every seat. A small chalkboard. A short list of wines. No music loud enough to interrupt a conversation.

The dough is made every morning from three Italian flours, blended for elasticity, flavour and a crust that holds its shape. It rests in cold for two days. It is divided and shaped by hand. It is never rolled. It is never rushed.

"The house believes a pizza should taste of the field, the fire and the hour you ate it. Not of a recipe written down somewhere."

A note from the kitchen · Strasbourg

The menu · four chapters

What you will find on the chalkboard tonight.

Our menu has four short sections. Read it the way you would a letter. Ask us anything. The chalk gets dusted and rewritten when the season turns, sometimes more often.

A rustic Margherita pizza on a dark wooden board

Red pizzas

A white pizza with creamy cheese and herbs

White pizzas

A bowl of seasonal salad with leaves, shaved cheese and toasted bread on the side

To share

A small dessert, possibly tiramisu, served in a glass with cocoa dust on top

Sweet endings

The cellar · a small list

What the house is pouring this season.

Our wine list is short on purpose. Five reds, four whites, two oranges, a few bubbles, all chosen because they like our pizzas and because we know the grower. Ask, and we will pour you a taste before you decide.

Red · Etna A glass of red wine on a wooden table beside a stem of grapes

Nerello volcanico

Volcanic red, light on the tongue, long on the finish. Pairs with everything tomato-led.

White · Friuli A glass of pale yellow white wine in soft window light

Friulano d'altura

A still white, almond and white flower. The wine for our Bianca and for the long evenings.

Orange · Slovenia A glass of orange-coloured natural wine on a stone surface

Ribolla ambrata

Skin-contact, three months on the lees, a touch of grip. The wine for the Marinara, full stop.

Sparkling · Lambrusco A glass of red sparkling Lambrusco wine with light foam on top

Lambrusco secco

Dry, slightly fizzy, cold from the cellar. The Italian apéritif, the way it should be served.

House · Negroni A Negroni cocktail in a short glass with a large ice cube and an orange peel

Negroni di Maison

Stirred slowly, served over one large cube of ice, an orange peel pressed onto the rim. To start the evening.

After · Amaro A small glass of dark amber liqueur beside a tiny espresso cup

Amaro della casa

Bitter herbs, a spoon of sugar, a drop of orange. The way to close a meal, and the way to ask for another hour.

Reserve a table

Book a table, ask a question, plan a private evening.

We answer every request the same day, almost always within the hour. For tables of six and above, please tell us a little about the occasion so we can prepare the room and the wine properly.

Reservations open from 12:00 to 14:00, and from 19:00 to 22:30.
Private dinners and small celebrations welcomed Sunday and Monday evenings.
For groups above eight, we ask for a confirmation by phone.

Visit us

A small room in the old town of Strasbourg.

The house

Maison Celano
Strasbourg, France
Old town district

Opening hours

Tuesday — Friday12:00 — 14:00

Tuesday — Saturday19:00 — 22:30

Saturday lunch12:00 — 14:30

Sunday & MondayBy reservation

Reach the house

+33766066273
luciecelan@gmail.com
We answer within the hour.

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