LeipzigRestaurant & Pizzeriasince 2001

La Grotta

A stone grotto in the heart of Leipzig, a copper-domed wood oven, and over one hundred pizzas drawn from every corner of Italy.

★★★★★ 4.8 · 2,547 reviews on Google Open tonight until 23:30
Reserve a Table → View the Menu
Scroll
Welcome

A little corner of Italy,
tucked beneath Leipzig.

For twenty-five years our family has rolled dough by hand, simmered sugo on the slow flame, and welcomed Leipzig into a candle-lit grotto built of stone and song. Nothing has changed. Nothing needs to.

I.

Wood-fired in 90 seconds

Every pizza meets the floor of a 480°C copper-domed oven, fed with beech and Italian olive wood. Charred, blistered, alive.

II.

A family recipe book

San Marzano tomatoes from Campania, fior-di-latte from Caserta, flour milled to Caputo's Tipo "00". The pantry our grandmother would recognise.

III.

A grotto for long evenings

Vaulted stone, flickering candles, espresso that lasts until midnight. The room invites you to stay — most guests do.

Wood-fired pizza, fresh from the copper oven
Wood-Fired Oven
The Heart of the House

One oven.
One fire.
Burning since 2001.

Built brick by brick by a third-generation forno-maker from Naples, our oven has never gone cold. It is fed before sunrise and runs through the last guest's dessert. The fire is the head chef — we just listen to it.

Every dough is matured for at least 48 hours. Some — the special doughs — rest for 72. You can taste the time.

480°
Cooking floor
90s
From peel to plate
25yr
Unbroken fire
Pizza · A Selection

Five pizzas tonight.
Ninety-five more waiting.

104 pizzas on the menu
Pizza Diavola
Diavola della Casa
San Marzano, fior-di-latte, spicy Calabrian salame, fresh chilli, basil, a drizzle of chilli-honey from the oven.
14,90
Quattro Formaggi
Quattro Formaggi
13,90
Prosciutto e Rucola
Prosciutto e Rucola
15,50
Calzone alla Grotta
Calzone alla Grotta
14,50
Pizza Vegetariana
Vegetariana del Mercato
13,50
— and ninety-nine more, from Margherita to Mare e Monti —
Browse all 104 Pizzas →
La Grotta dining room — vaulted stone ceilings, warm candlelight
The Dining Room

Stone walls.
Candle light.
Long evenings.

We built La Grotta into the cellar of a 19th-century Leipzig townhouse — vaulted brick, flagstone floor, fireplaces still warm from the morning. Eighty seats inside, twenty-two on the courtyard terrace under fig trees, three private alcoves for evenings that should not be interrupted.

Capacity
80 inside · 22 on the terrace
Private Dining
Three vaulted alcoves, up to 14 guests
Cellar
180 Italian wines, six on tap
Kitchen
Open through to 23:00, Fri–Sat to 23:30
Hand-cut pasta
Handmade Pasta
— II —

Pasta, rolled by hand
every morning.

Tagliatelle, ravioli, gnocchi di patate, pappardelle al cinghiale. Made before the doors open, finished à la minute in copper pans.

See the Pasta →
House tiramisu
House Desserts
— III —

Tiramisù as it was meant to be.

Layered each morning with Sicilian mascarpone and a strong espresso from the old La Marzocco. Nothing more, nothing less.

See the Desserts →
What Our Guests Say

Leipzig's favourite
Italian for 25 years.

★★★★★ 4.8 · 2,547 Google reviews · #1 in Leipzig-Mitte
★★★★★
The closest I've come to my grandmother's kitchen in Salerno. The Diavola is genuinely the best pizza I've had north of the Alps — and I am not exaggerating.
M
Matteo R.
Local Guide · 3 weeks ago
★★★★★
We came for our anniversary and the staff seated us in one of the candle-lit alcoves without a word. Pappardelle al cinghiale was incredible. We will be back every year.
A
Anneliese K.
2 months ago
★★★★★
Hundred-plus pizzas on the menu and I have not had a bad one yet. The wine list is the deepest in Leipzig and the tiramisu makes me genuinely emotional.
D
David S.
1 month ago
Reservations

A table for the
long evening?

Tables for two through fourteen, and the garden terrace reopens 1st April. We answer the phone from open to close — give us a ring and we'll keep a quiet corner for you.

Call to reserve +49 341 962 99 74
Mon–Thu11:30 — 23:00
Fri–Sat11:30 — 23:30
Sunday11:30 — 23:00

Walk-ins welcome when there's a table free. Weekends fill three weeks out — call early.