La Piazza needs a little rest after a busy year. Friday 12th July we close at 10 pm and open again friday 9th August at 5 pm. We wish you all a wonderful summer and looking forward to met in august.

Det har tagit tid, det har varit frågor (många varje dag), det har varit en låååång period utav ovisshet men nu börjar vi se ljuset i tunneln.

Utbyggnaden av huset har närmat sig slutet. La Piazza kommer att få en helt ny hall, helt ny Bar, Lounge stil, med sköna mjuka möbler och möjlighet att kunna sitta och äta vid vår Bardisk. Där kommer ni även kunna hämta er Take Away.

Vi kommer att ha ett Chambre Separée som enkelt kan omvandlas till en Lounge när vi har AW.

Tiden för öppning (nu håller vi tummarna) är efter sommar uppehållet, 9 Augusti. Vi har öppet fram till 12 juli kl 22, köket stänger 21.


We use a wood-fired oven – the result a rustic, modern take on Italian cuisine. Appetizers come to your table, smelling as good as they taste.Indeed, the kitchen does not spare garlic, olive oil, and Italian herbs and spices.



Compose your own salad with lots of tasty accessories or combine with one of the deliciousstar Italian dishes. 

lunch menu



La Piazza is a Italian restaurant that focuses on fresh ingredients, a relaxed atmosphere and a love for good food. 

á la carte eng

á la carte sve


To host a party might be difficult on your own. We offer everything from a luxurious dinner party for two to larger occasion for hundreds of guests.

catering menu


Italian gastronomy has ancient traditions.
We adore them. 


Translated, cucina povera means "poor kitchen," but it really refers to the genius of poor Italian cooks who made the most of nothing. They did not waste anything, but used everything, from bones and skins to roots and leaves. The only thing they had plenty of was time and passion. So they used it to create taste. A lot of it.


Real pizzas needs wood & love


Neapolitan pizza (Italian: pizza napoletana) is made with tomatoes and Mozzarella cheese. It must be made with San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella Campana, the DOP version can be made with Buffalo Mozzarella Cheese, 'Mozzarella di Bufala Campana' made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state.

From wikipedia



According to the rules proposed by the Associazione Vera Pizza Napoletana,[2] the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[3] When cooked, it should be soft, elastic, tender and fragrant.

From wikipedia