STRASBOURG · WOOD-FIRED · EST. NEIGHBORHOOD

Pizzeria · Strasbourg

A neighborhood pizzeria, made the long way.

Hand-stretched dough, 48-hour ferment, San Marzano tomatoes and a wood-fired oven that does most of the talking. Lunch and dinner, every day except Monday.

Book a table See the menu

What we care about

Three things, done carefully.

No tricks, no shortcuts. The pizza you grew up wanting to be cooked just for you, served at the table while the crust is still loud.

Dough that takes its time

Our dough rests 48 hours in cold ferment. It's lighter to eat, easier to digest, and tastes of the flour, not just the salt.

A real wood oven

Beech and oak, 450°C, ninety seconds. The crust comes out blistered and a little stubborn, exactly how it should.

Ingredients we'd eat ourselves

Tomatoes from Campania, fior di latte from a small dairy outside Parma, basil from a grower we know by name. That's the whole secret.

The oven

Ninety seconds at 450 degrees.

Everything we do is shaped by the oven in the corner of the room. It's loud, it's hot, and it doesn't forgive a dough that wasn't taken seriously. Which is the point.

Once the pizza goes in, there's nowhere to hide. The crust either sings, or it doesn't. So we spend the long hours, before the doors open, making sure it does.

Wood from the Vosges, sourced through a forester who replants what he cuts. It burns clean, it smells like a place, and it makes the kind of crust people text their friends about.

Read our story

Wood-fired oven glowing orange with flames inside a pizzeria

Maison CelanoThe oven · Strasbourg

The menu · House favorites

Three pizzas we'd put our name on.

The whole menu changes a little with the seasons, but these three never leave. They're the reason most people come back.

The classic Margherita pizza with fresh basil and mozzarella

Margherita vera

San Marzano tomato, fior di latte, fresh basil picked the morning of, a thread of olive oil. Nothing else, and nothing missing.

The favorite Pizza with prosciutto, arugula and parmesan shavings

Pizza topped with arugula and prosciutto from above

Crudo e rucola

Twenty-month aged prosciutto laid on warm crust, peppery arugula, parmesan shaved at the table. Cold meat, hot bread, the way it should be.

The bold one Diavola pizza with spicy salami and chilli oil

Diavola Calabrese

Spicy Calabrian salami, smoked scamorza, a finish of chili oil pressed from peperoncini we bring back ourselves. Order it if you're sure.

Hands stretching pizza dough on a wooden countertop dusted with flour

Our story

A small place, opened the slow way.

Pizzeria

"We weren't trying to invent anything. We were trying to make a pizza we'd actually want to wait in line for."

The full menu

Four corners of the kitchen.

The menu is built around four families. We rewrite it a little every season, but the spirit doesn't move.

The red ones Pomodoro

White pizza topped with mozzarella and herbs

The white ones Bianche

To start Antipasti

Tiramisu dessert in a glass with cocoa powder

To finish Dolci

Six things from the kitchen

What the room orders.

If you don't know where to start, here's what the regulars reach for. Order one of each and pass them around.

House classic

Margherita vera

The one we'd serve our grandmother. Tomato, fior di latte, basil, oil.

White pizza with mozzarella and rosemary

Bianca

Quattro formaggi

Four cheeses, no apologies. Mozzarella, gorgonzola, fontina, parmesan.

The favorite

Crudo e rucola

Prosciutto, arugula, shaved parmesan. The most requested at the table.

Bruschetta with tomato and basil on grilled bread

Antipasto

Bruschetta al pomodoro

Sourdough grilled in the oven, garlic, ripe tomato, basil. Eat it warm.

For the brave

Diavola Calabrese

Spicy salami, smoked scamorza, chili oil. Order water on the side.

Tiramisu served in a glass with cocoa dust

Dolce

Tiramisu della casa

Mascarpone, espresso, savoiardi, cocoa. Made fresh in the morning.

Book a table

Drop us a line, we'll hold the table.

The room is small and most evenings it fills up early. A quick message a day or two ahead is the safest way in, especially for Friday and Saturday.

Tell us how many you are, when you'd like to come, and anything we should know (a birthday, an allergy, a stroller). We'll write back the same day.

Phone

+33 7 66 06 62 73

luciecelan@gmail.com

Where

Strasbourg

Closed

Mondays

Visit us

The room, the hours, the way in.

The room

Maison Celano

Strasbourg
Bas-Rhin, France

Open in Google Maps →

Opening hours

When we're here

MondayClosed
Tuesday — Friday12 — 14 · 19 — 22
Saturday12 — 14 · 19 — 22.30
Sunday12 — 15

Get in touch

Talk to us

+33 7 66 06 62 73

luciecelan@gmail.com

Private events, large tables and take-away: drop us a message and we'll get back the same day.

Made with Stimhaus