Review: Vovo Telo in Parkhurst

Vovo Telo bread shelf and inside

Mornings at Vovo Telo. Photo courtesy of the restaurant.

Vovo Telo is practically an institution in the trendy suburb of Parkhurst, says Claire Hu. And banters had better beware – here lies danger in all the delicious baked things you could imagine.


The aroma drifting onto the street from this artisanal bakery, or even just the sight of freshly made dough being shaped into croissants and ciabattas in front of the wood-fired oven, is enough to lure you inside.

Forget banting: the menu is shaped around baked goods. Sourdough and coconut are two highlights of the bread range, and you’ll find some of the best chocolate croissants and pain aux raisins in town.

Vovo Telo patrons

Vovo Telo interior. Photo courtesy of the restaurant.

Artisanal sarmies include the Vovo version of a BLT with brie and strawberry chutney (don’t knock it till you’ve tried it) and the delicious pissaladière, a type of pizza from the South of France. Inventive toppings include caramelised pear and coppa or butter chicken. Sharing boards, pies, quiches, pasta, and changing dishes such as the coffee-chilli fillet steak complete an alluring menu.


The short wine list could be a bit more exciting, but it offers good value for money, with most bottles coming in under R200. It’s also a great place for a Friday afternoon glass of bubbly, with Graham Beck rosé, Krone and Steenburg sparkling sauvignon blanc on offer. Craft beers include Darling Brew. The salted caramel vovochino will rock your world.

Vovo Telo waitress and bread

Great service at Vovo Telo. Photo courtesy of the restaurant.


Staff are genuinely friendly, prompt and well-organised.


There’s a buzzy and busy vibe to the place, which has become a hub for the hip and happening of 4th Avenue. Décor is simple with wooden tables and chairs, and the baker’s workbench and oven forming the beating heart of the restaurant.


This is the best-value and top-quality place in the area to order special occasion cakes.

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

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