Where to Eat Neapolitan Pizza in Jastrzębie-Zdrój: Burrata, Mortadella and a Copper Oven at Miedziany Piec
Miedziany Piec is a modern pizzeria on Libowiec 10 in Jastrzębie-Zdrój, built around a simple proposition: Neapolitan-style pizza, Italian ingredients and a striking copper-clad oven that dominates the room.
The restaurant is relatively new, but it has established a clear identity quickly. The dough follows the contemporary Neapolitan model: soft, elastic and highly hydrated, with a swollen cornicione and rapid baking at high temperature. The topping list moves between classics such as Margherita and Salame and richer combinations involving burrata, mortadella, pistachio, ’nduja, prosciutto cotto and Italian cured meats. The restaurant also serves a small selection of dishes beyond pizza, drinks, beer, wine and Spritz.
We visited in 2026 and found the pizza much more convincing than the predictable “Italian restaurant in Poland” formula might suggest. The dough receives proper attention, ingredients remain recognisable and the strongest pizzas resist the temptation to pile everything onto the centre.
A Neapolitan Pizzeria in Jastrzębie-Zdrój
Miedziany Piec sits away from the central restaurant cluster, in the Libowiec area of Jastrzębie-Zdrój. The room is contemporary and informal, with the copper oven providing the obvious visual focus.
That oven gives the restaurant its name, but the copper itself is not what makes the pizza taste better. What matters is the high-temperature baking and the pizzaiolo’s control over fermentation, stretching and timing.
The result is recognisably Neapolitan: a thin, flexible centre surrounded by a larger, airy edge with scattered dark spots from the oven. This is pizza designed to be eaten immediately rather than carried around for half an hour in a cardboard box.
Miedziany Piec currently opens Tuesday to Friday from 14:00 to 21:00 and Saturday and Sunday from 13:00 to 21:00, remaining closed on Monday.
Margherita Is Still the Most Important Test
Before mortadella, pistachio or ’nduja, order a Margherita.
Tomato, fior di latte, basil and extra-virgin olive oil leave nowhere for the dough to hide. The base needs enough elasticity to fold without becoming wet, while the cornicione should remain airy rather than dense and bread-like.
This is where Miedziany Piec’s approach makes sense. The dough is light enough to carry a full pizza without creating the fatigue associated with thick, heavily topped versions, and the ingredients remain proportionate to the base.
A good Margherita also establishes whether the kitchen understands restraint. At this style of pizzeria, it remains more revealing than the most expensive pizza on the menu.
Burrata, Mortadella and Pistachio Is the Signature Combination
The Burrata pizza is the more indulgent side of Miedziany Piec and one of the restaurant’s most recognisable dishes.
The 2026 version combines tomato sauce, Grana Padano, fresh basil and extra-virgin olive oil with burrata, mortadella, pistachios and pesto.
This combination is now common in contemporary pizzerias, so execution matters more than originality. Mortadella brings fat and gentle spice, pistachio adds crunch and nuttiness, while burrata supplies the creamy centre.
The important detail is that the burrata is allowed to soften over the hot pizza rather than being baked into submission. Its cool, milky interior contrasts with the hot dough and cured meat.
Pesto needs restraint. Too much would turn an already rich pizza into a heavy mixture of oil, cheese and nuts. Here the ingredients make more sense when each remains distinguishable.
Carni Is the Pizza for Serious Appetite
The Carni takes the opposite approach to Margherita.
Its topping combines fior di latte, Salame Napoli, prosciutto cotto, chiodini mushrooms and mildly spicy spianata, giving the pizza a dense, savoury profile.
Salame Napoli provides the deeper cured-meat flavour, cotto brings softness and sweetness, while spianata introduces heat without pushing the pizza into an aggressive chilli profile.
The chiodini are useful because they bring earthiness and moisture to a topping otherwise dominated by pork and cheese.
This is not the pizza to order after a large starter. One is enough for a complete meal, particularly because the cured meats intensify as they heat and release their fat onto the dough.
The Salame Pizza Shows the Oven at Its Best
A simpler Salame pizza is another good test.
Salami benefits from the intense oven because its edges crisp slightly while the fat renders into the mozzarella and tomato. That creates more texture than placing cured meat on the pizza only after baking.
The combination with mozzarella and Grana Padano is straightforward, but it works because there are few competing elements.
This is the kind of pizza that demonstrates why Miedziany Piec is more interesting when it concentrates on dough, dairy and one strong topping rather than continually chasing novelty.
Pizza Should Remain the Reason to Come
Miedziany Piec has expanded beyond pizza and promotes additional dishes from its kitchen, but pizza remains the clearest reason to visit.
That distinction matters. A successful pizzeria does not automatically improve by becoming a broad Italian restaurant. The identity here is strongest around fermented dough, the oven and Italian toppings.
For a first visit, we would therefore skip a long progression of starters and mains. Two people ordering two different pizzas and sharing them provides a much clearer picture of what the restaurant does well.
Wine and Beer Pairings
With the Margherita, choose a dry Italian sparkling wine or a light white with firm acidity. Asprinio d’Aversa is particularly effective if available: sharp, citrusy and almost saline, it cuts through mozzarella while following the acidity of the tomato.
The Burrata with mortadella and pistachio needs something with more aromatic depth. Lambrusco di Sorbara is ideal: dry, fresh and lightly tannic, with enough red-fruit character for mortadella without increasing the richness.
For the Carni, choose a juicy Barbera d’Asti rather than a heavily tannic red. Its acidity handles salami, prosciutto cotto and spianata while keeping the pizza lively.
Beer also works naturally here. A clean pilsner is preferable to a powerful IPA with the richer pizzas because bitterness and carbonation refresh the palate without fighting tomato and cheese.
Dessert: Tiramisù Is the Logical Finish
The restaurant also offers tiramisù, which fits the concept better than an elaborate plated dessert.
After pizza, dessert should stay compact. Coffee bitterness and mascarpone give tiramisù enough richness to feel complete without requiring another long course.
Sharing one portion between two people makes particular sense after the Burrata or Carni pizzas.
Service, Atmosphere and Prices
Service matches the pizzeria format: informal, quick and geared towards groups, couples and families rather than formal dining.
The room has a contemporary feel, with the copper oven giving it a recognisable focal point. It works equally well for a casual dinner or a larger table, although booking is sensible at weekends.
A complete and reliably indexed 2026 item-by-item price list is not currently accessible online, so assigning exact prices to individual pizzas would risk mixing Miedziany Piec in Jastrzębie-Zdrój with similarly named pizzerias elsewhere in Poland. The official menu categories currently confirm pizza, Spritz, soft drinks, coffee, bottled and draught beer and wine.
The restaurant sits above the cheapest takeaway-pizza category, which is consistent with its use of imported Italian ingredients and the contemporary Neapolitan format. The best value remains one pizza per person rather than constructing a multi-course Italian dinner around it.
Useful Information
- Address: Libowiec 10, 44-337 Jastrzębie-Zdrój, Poland
- Cuisine: Contemporary Neapolitan pizza and Italian dishes
- Speciality: Pizza baked at high temperature in the restaurant’s copper oven
- Pizzas to try: Margherita, Burrata, Carni and Salame
- Burrata pizza: Burrata, mortadella, pistachio and pesto
- Carni pizza: Fior di latte, Salame Napoli, prosciutto cotto, chiodini and spianata
- Opening hours: Tuesday–Friday, 14:00–21:00
- Saturday–Sunday: 13:00–21:00
- Closed: Monday
- Telephone: +48 733 791 084
- Email: [email protected]
- Reservations: Recommended at weekends
- Drinks: Spritz, wine, draught and bottled beer, soft drinks and coffee
- Best for: Neapolitan pizza, informal dinners and groups
- Location: Libowiec area of Jastrzębie-Zdrój, outside the main city-centre restaurant cluster
Our Rating of Miedziany Piec
Food: 8.7/10
Focused Italian comfort food with pizza clearly carrying the restaurant.
Pizza Dough: 9.1/10
Soft, elastic and properly suited to contemporary Neapolitan baking.
Margherita: 8.9/10
Simple enough to expose the quality of both dough and oven work.
Creative Pizzas: 8.8/10
Burrata, mortadella and pistachio are handled with enough balance to avoid becoming mere Instagram toppings.
Ingredients: 8.9/10
Fior di latte, Italian cured meats, burrata and Grana Padano give the menu a convincing foundation.
Desserts: 8.3/10
Tiramisù provides the right straightforward ending.
Drinks: 8.5/10
Wine, beer and Spritz give the menu enough flexibility for an informal Italian dinner.
Service: 8.7/10
Relaxed and appropriate for a busy contemporary pizzeria.
Atmosphere: 8.9/10
The visible copper oven gives an otherwise modern dining room a strong identity.
Value for Money: 8.7/10
Quality ingredients and proper Neapolitan technique justify moving above budget-pizzeria pricing.
Overall Rating: 8.8/10
