Since opening along the Buffalo Speedway in February 2024, Magdalena’s Trattoria and Pizzeria has prided itself on capturing the essence of traditional Italian cuisine through a made-from-scratch, yet refined approach.
Taking a step back: Chef-owner Nicolas Nikic, whose culinary training spans both Europe and Houston’s fine dining scene, said that his philosophy as owner is the culmination of everything he’s learned after more than two decades.
His appreciation for food, though, began much earlier than that, when he was just a boy in Vienna, Austria, who always looked forward to his mother’s cooking, after whom his restaurant is named.
On the menu: Intentionally designed to stretch across all stages of a meal, Magdalena’s menu is divided into Antipasti, Primi, Secondi, Contorni, Formaggio and Dessert items.
What Magdalena’s is most known for, however, is its specialization in wood-fired pizzas. Nikic told Community Impact that the restaurant’s crisp, thin-crusted pizzas are each handcrafted and baked to order, utilizing flour and other ingredients imported directly from Italy.