Sardinian owner Antonella Scamuzzi and his passionate team continue to turn out some of the best pizza in the mother city at this veteran spot. They’ve also recently expanded with a small pizzeria on Sea Point Main Road and a takeaway spot at the V&A Waterfront market.
Kick things off, and atone for what is to come, by sharing one of the interesting salads – think artichokes, parmigiano, caramelized red onions, roasted pine nuts, and baby leaves; or a Caprese with fresh fior di latte.
From there, your best bet is progress to one of the glorious wood-fired pizzas. These are the real deal. They arrive looking like something out of Eat, Pray, Love – bubbling, golden and chewy. The calzone is particularly spectacular, whether it’s stuffed with taleggio and coppa; or loaded with porcini mushrooms and rocket.
Pastas are moreish. The traditional beef lasagna is a thoroughly indulgent thing, with cheese flowing out like lava. For once, some rocket leaves on the side are a blessing. Vegetarian? Try the version made with carasau bread, grilled aubergines, and tomatello sauce.
There’s also a range of fish, veal and lamb dishes.
Finish with a serving of seadas nostras – a Sardinian speciality – golden pastry filled with fresh mozzarella, preserved figs and macadamia nuts or an ice cream drowning in espresso.
The decent wine list also features some Italian grappa, and there are Woodstock Brewery beers on tap.
Friendly and relaxed.
Smart navy walls are hung with framed photos. As of 2018, tables are now spread with brown paper instead of linen, to save water. Nab a seat next the pizza oven in winter. Things can get chilly close to those glass walls.
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