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Dolce vita for everyone

Gluten-free Pizza and Pasta in Vienna

With us, every pizza is also available gluten-free — all 35 on the menu, not just one token option. And you can have our 13 pasta and gnocchi dishes gluten-free too. Pick whatever you fancy and just tell us when you order.

Dining room with a green tiled stove, red chandeliers and laid tables

The pizza base comes from Italy

We do not make the gluten-free base ourselves. We buy it ready-made from Menù, an Italian producer that has been making it since 1932 — the company is based in Medolla in Emilia-Romagna.

That is a deliberate decision: a genuinely gluten-free dough needs a separate production line with no wheat flour in the room. You cannot do that in a pizzeria where flour is worked with every day. So the base comes from someone who is set up for exactly that.

We cook the pasta separately

With pasta, everything comes down to the cooking water — ordinary pasta water is full of gluten. That is why our gluten-free pasta goes into its own pot with fresh water, not the one the other pasta has already cooked in. And that is exactly why it takes a few minutes longer than usual.

What you should know

To be honest, there is a difference between pizza and pasta: the pasta is cooked in its own water, so there we are on the safe side. The pizza is baked on its own tray, but in the same oven as all the others. In a kitchen where flour is worked with all day long, individual traces of gluten cannot be completely ruled out.

If you have coeliac disease, please tell us beforehand — on the phone or at the table. We will then tell you openly what is possible that day. We would much rather you knew in advance than felt unwell afterwards.

Surcharge

The gluten-free pizza base costs € 4.80 extra — we pay considerably more for it than for ordinary pizza dough. For pasta it is € 1.00, because it is cooked fresh in a pot of its own.

Nothing else changes: same ingredients, same prices, same menu.

Where to find them

In both restaurants, on every opening day:

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