Maka i Woda

The story

Crafted with passion, served with love

Where Italian Passion Meets Polish Craft

Maka i Woda — "flour and water" in Polish — began as a straightforward declaration of intent: great food made by hand from quality ingredients. Founded eight years ago on Chmielna Street in central Warsaw out of a genuine love for Italian cuisine, the restaurant has since grown and deepened. In May 2020 it merged with Supperlardo to become Maka i Woda 2.0, broadening its scope while keeping its founding principles intact.

The menu is built on a handful of honest fundamentals: freshly made pasta, Neapolitan-style pizza, organic bread and charcuterie produced in-house, and vegetables and fruit sourced from local producers. That commitment to handwork and high-quality ingredients — rather than shortcuts — is what defines the kitchen.

A Micro-Bakery That Mills Its Own Flour

Alongside the restaurant, Maka i Woda runs a local micro-bakery, also on Chmielna 13a, operated by a team of just four people. Every loaf is made by hand, leavened with sourdough, and baked using only organic flour that the team mills themselves on a stone mill. Freshly milled rye, spelt, einkorn, and emmer retain their full nutritional value — fibre, antioxidants, and flavour that pre-milled flour simply cannot match.

The bakery's range includes spelt bread, wheat-rye, and a 90% rye loaf. More recently, the team has added brioche with seasonal fruit, escargot pastries with pistachios or hazelnuts and frangipane, and morning buns. They have also started producing pasta using blends of their own freshly milled flours — closing the loop between mill, bakery, and kitchen.

Recognition and a Reason to Visit

That level of craft and consistency has earned Maka i Woda recognition from Gambero Rosso, the authoritative Italian food guide, which awarded the restaurant a slice in its 2025 edition — a meaningful nod for a Warsaw address built around Italian culinary traditions. It is the kind of acknowledgement that confirms what regulars already know: this is Neapolitan-style pizza and Italian-rooted cooking done with genuine rigour, not imitation.

Whether you stop in for lunch, linger over dinner, or pick up a loaf of stone-milled sourdough to take away, Maka i Woda offers something increasingly rare — a place where flour and water, handled with care, become something worth travelling for.