Coalition's accomplished wood-fired pizzas, topped with the freshest buffalo mozzarella, are made according to authentic Neapolitan methods. The two-day slow-rising pizza dough results in a chunkier and chewier base than you usually find in South Africa, and is also slightly charred on the bottom.

The pizza menu stretches to just nine choices, including three 'pizza bianco' (with no tomato), and offers vegetarians as many options as meat eaters. We particularly enjoyed the Gaskelo (rocket, broccoli stems, parma ham and parmesan) and for starters the Bonzi focaccia with garlic and rosemary oil.

A choice of tiramisu, affogato or panna cotta for dessert rounds out the menu and there's a reasonably priced selection of Italian-style (think pinot grigio and sangiovese) South African wines.