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Diane de Beer
It’s of course all about pizzas here, toppings served on deliciously healthy and thin bases made with wholegrain sourdough and stoneground flour. The base is essential, made by sourdough specialists. According to the owners (and personal testing) the naturally occurring yeast and bacteria makes it easier for your body to absorb all the healthy ingredients in bread without triggering the symptoms of gluten intolerance.
The naturally leavened pizza bases are topped first with a tomato base and then packed with choices ranging from pork belly and beef short rib to pepperoni and pork crackling. And, of course, loads of cheese. From the classic margherita to the Dis Mos Mielies (with creamy sweetcorn, cheddar, chilli, rocket, avocado and sour cream) or the Kaas Bra (with blue cheese, parmesan, mozzarella and rocket), the options are imaginative and plentiful.
If you want something sweet, check their baked goodies on the day and buy some of the city’s best artisanal bread to take home. The variety is spectacular.
They don’t have a licence, but you’re welcome to bring your own alcohol. The usual cold drinks and the best coffee are available.
It’s a small contingent of staff, but they’re warm, friendly and help you with anything you need. This is a smart and experienced operation that runs smoothly – they’ve clearly thought of everything.
The ambience perfectly complements the food. It’s an intimate setting with the wood-fired oven forming part of the whole experience. Everything is outside, but there are tables and chairs, as well as a brick-and-mortar structure with space for seating. You could also turn it into a picnic by bringing blankets and cushions, or you could go all out and ask them to host and organise a party. Limitless imagination is their strong suit.
The best takeaway pizza or a casual get-together with friends or family.
Eat Out critics dine anonymously and pay for their meals in full. Read our full editorial policy here.