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Review: why Kerdoni’s Pizzeria is a Bloem favourite

This busy pizza and pasta spot is said to offer the best wood-fired pizza in all of Bloem. Colette du Plessis went for a bite.

Food

Kerdoni’s are quite creative with their pizzas. We love all the interesting combinations, such as the Pollo Butternut with its chutney base, topped with chicken, feta and roasted herb butternut; and Silvano’s Chorizo Blue – chorizo sausage, caramelised onion, blue cheese and garlic. But the good food doesn’t stop at pizzas and pastas (although their truly traditional beef lasagna deserves a mention here). We also had an amazing starter of chicken livers sautéed with green pepper and onions, and cooked in an arrabiata sauce with cream and sherry. If you’re a fan of chocolate mousse, go on: theirs is made with dark chocolate and served with either cream or ice cream.

Spaghetti and meatball at Kerdoni's. Photo courtesy of the restaurant.

Spaghetti and meatball at Kerdoni’s. Photo courtesy of the restaurant.

Drinks

The wine list is somewhat average, but it caters for most tastes.

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Freshly made mince lasagne at Kerdoni’s. Photo courtesy of the restaurant.

Service

The mostly energetic staff members do their best to serve the food as quickly as possible. They’re not overly friendly, but they do what’s necessary to keep diners happy.

 

Ambience

Situated in the northern suburbs of Bloemfontein, this pizzeria is the perfect place for impromptu pizza evenings. The trattoria atmosphere is on the inside, close to the pizza oven, but unfortunately only the lucky few experience this, as it’s a small area. Sitting outside on the pavement is fun during the summer months (it almost feels like a real European street café), but not practical in winter.

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An avo pizza with biltong on the side at Kerdoni’s. Photo courtesy of the restaurant.

And…

If you have a sweet tooth, you may enjoy their sweet chocolate pizza with a Nutella chocolate base, marshmallows and Astros.

Eat Out critics dine anonymously and pay for their meals in full. Read the editorial policy here.

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