The story
Wilmas brings luxury pizza-by-the-slice to Lugano’s Via Pretorio, and according to creator Bruce Pappalardo, the draw is a “unique, slightly oily dough that stands out.” The takeaway spot—rated 4.8 stars—sits at the intersection of casual street food and Swiss refinement, and Pappalardo notes that the price is justified by the location and local costs. Among the slices he highlighted are the Frittatina, Pizza Margherita, Pizza con Verdure, and the distinctive Pizza Grigia.
While the classic pizzas earn high marks, Pappalardo observes that the greasier ones are “harder to finish.” Still, the menu’s range—from Pizza con Alici e Stracciatella to a creative Pizza con Tender e Maionese al Curry—shows a kitchen willing to experiment. For a quick, polished bite in Lugano, Wilmas delivers quality that matches its premium setting.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Wilmas’ frittatina is the clear standout, earning high praise as a must-try. Reviewers describe the food overall as warm and satisfying, with a comforting, elevated home-style vibe.
“This frittatina is big, substantial, and heavy. The filling has sausage and peas — it's very flavorful, with a lot of fat from the sausage. It was probably a hit when freshly made, but even now it's good. For 4.50 francs, it's almost a fair price for a fried thing that fills you up. I've had worse in Naples.”
What creators say
1 creator has covered Wilmas. Most active: Bruce Pappalardo
A luxury pizza-by-the-slice spot in Lugano with a unique, slightly oily dough that stands out; the classic pizzas are great, but the greasier ones are harder to finish, and the price is justified by the location and Swiss costs.
Dishes mentioned
Frittatina
This frittatina is big, substantial, and heavy. The filling has sausage and peas — it's very flavorful, with a lot of fat from the sausage. It was probably a hit when freshly made, but even now it's good. For 4.50 francs, it's almost a fair price for a fried thing that fills you up. I've had worse in Naples.
Pizza Margherita
The crust is nice, and the mozzarella is crusty — I'm obsessed with crusty pizza. It's light, oily but light, so it works great. There's a nostalgic vibe of old-school Roman pizzerias, but also an international touch. The price is high, but personally I like it.
Pizza con Verdure
A very normal pizza with vegetables, but well made. Each vegetable is cooked separately and then put on top — they have their own texture. It's well topped, the dough is light and soft, but the bottom is a bit undercooked, probably because of the water from the vegetables. That's a shame because the vegetables are cooked well.
Pizza con Alici e Stracciatella
The anchovies are fantastic — huge, they melt in your mouth, not sandy, they taste like the sea. The pizza in the middle is perfectly cooked. It's a bit oily and the bottom could be crispier, but it's still crunchy. This is really good, I'd give it a double D.
Pizza con Tender e Maionese al Curry
This is a cold pizza because heat wouldn't make sense. The chicken is crispy, but the dough is very oily — there's a lot of oil in this product. The curry mayonnaise and mustard work well with the chicken, it's quite simple but good. However, the dough might not be the best for this type of pizza.
