Sea Point has long been the restaurant capital of South Africa, and when it comes to good pizza the Atlantic Seaboard has some of the best spots in town, if not the world. Level 3 is still about the takeaways, and luckily pizza travels well. But it won’t be long before we’ll be able to go back to our favourite places. Here are four of the goodies.
Primi
Situated across the road from Camp’s Bay’s gorgeous tidal pool, Primi is a firm favourite on the strip. It used to be the famed Nino’s, and locals have fond memories of its popular branch on Greenmarket Square, the go-to ‘jolling’ spot for a Saturday afternoon. Even though Primi is situated in an upmarket part of the city, it’s managed to maintain a laidback, welcoming atmosphere which keeps it a firm favourite. After a long day on the beach, it’s a great spot for a sundowner and to share a ‘Johnny B Good,’ a simple and delicious combo of quality mozzarella, fresh tomato and lashings of basil pesto. Its location makes it the perfect choice for an early supper before a show at the Theatre on the Bay, and the food and service are consistently great.
Col’Cacchio
Everyone’s go-to Friday-night-with-the-family pizza place, Col Cacchio was one of the first pizzerias in town to push the boundaries and bewilder its patrons when it came to toppings. After decades of ham and mushroom, Col Cacchio’s huge menu with its myriad exotic options was nothing less than mind-blowing. What do you even do when you have to decide between a Smokey Babe (Asian de-boned smoked pork ribs, rosso onion, corn, mint and spring onion) and The Moghul (butter chicken, yoghurt, coriander and crispy onion)? Well, you have half of each on one pizza (yes, they let you do that). Also ahead of the Banting/vegan game, their menu is friendly to both. And, recently (and so very Cape Town of them), the inclusion of the CBD oil pizza. Really. And if this all wasn’t enough, try and beat the big window, sunset-over-the-ocean view of Col’Cacchio’s in Camps Bay on a clear day. You can’t.
Posticino
This cosy, very authentic family-owned pizzeria in Sea Point is definitely one of the most beloved in Cape Town, with loyal patrons visiting weekly for their pizza fix. While they offer a few modern variations (like smoked salmon, caviar and cream cheese), their Italian roots are obvious in their more traditional menu. It’s a surprise, when you visit Italy, how simple the pizza toppings usually are: pizza ‘bianco’ with mushrooms or ‘fiore di zucca’ (courgette flowers) or a tomato base with salami or anchovies or olives. Outside of Italy, we tend to complicate the food, but when your ingredients are fresh and of high quality, less really is more. Situated on the main road, the outside tables are gorgeous on warm, summer evenings while inside is cosy and feels a bit like you’re sitting in someone’s dining room. It’s an art getting the base just the right kind of crispy, and they manage. Ask for their homemade chili oil, and don’t forget to end the evening with a shot of limoncello.
Pizzeria Napoletana
Cooking up southern Italian dishes for over 60 years, this old Sea Point favourite has endured some of this country’s extreme political changes, and the fact that it’s still going strong is testimony to its excellent, authentic Italian food. Opened by Luigi and Maria Barletta in 1957 and now run by their son, Micky, the secret family recipes have stood the test of time, and the restaurant remains the favourite of many Cape Town locals. Back in the day pizza wasn’t nearly as common to South Africans as it is now. It was a new, exotic food-type, eaten only by the adventurous and the well-travelled. Happily, this has changed over the years. While all Italian restaurants would like to claim that their recipes come from their grandmother, this pizzeria really did have a Nonna by the name of Maria, who would prepare the ingredients to create the various types of dough for the bread, pastas and pizzas. The dough for their bread and pasta is still prepared daily. They’re not about to let Nonna Maria down. If you want to taste Neapolitan food as it was prepared in Italy in the olden years, look no further.
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