Tucked away by the cobbled streets of Gammel Strand, just a stone’s throw from the canals, there’s a place that has quietly built a reputation as one of Europe’s best pizzerias. Luca Pizza is not just another restaurant in Copenhagen’s thriving food scene — it is a destination in itself.
For the fifth consecutive year, Pizzeria Luca has been honoured as one of Europe’s top pizzerias by the prestigious 50 Top Pizza awards, securing the 23rd spot in 2024 and earning a golden ticket to the 50 Top Pizza World Awards in Naples this September. A monumental achievement, and a well-deserved one.
Behind Luca’s success is a team that blends technical mastery with heartfelt passion: kitchen chef Gioacchino di Gregorio, chefs Maurizio Bianco and Antonio Della Gioia, and CEO Daniel Knuttel. Together, they have brought an unmistakable taste of Italy to the heart of Copenhagen, without ever feeling forced or nostalgic.
At Luca, pizza is elevated to an art form. Each dough is allowed to rise naturally for 72 hours, a method learned from Neapolitan maestro pizzaiolo Luca Platania himself. The result is a crust that feels almost impossibly light — crisp on the outside, soft and airy inside, yet still robust enough to carry layers of flavour.
It is easy to lose yourself in the menu, but one particular pizza always calls us back: Salame Piccante. A fiery, deeply satisfying creation that manages to feel indulgent without ever being heavy. The salami is perfectly spicy, the cheese melts into golden bubbles, and every bite delivers that delicate balance of rich and fresh that defines great Italian cooking.
The philosophy at Luca is simple but uncompromising: the finest raw ingredients, prepared with deep respect. It is not about reinventing the wheel — it is about mastering it. From the first warm greeting at the door to the final slice you almost fight over at the table, Luca delivers an experience that is both polished and profoundly human.
Website: www.iloveluca.dk
