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 changes seasonally and features just a handful of select choices, including 'pizza bianco' (with no tomato) and vegetarian as well as meat options. We particularly enjoyed the Estini (classic crushed tomato and fresh mozzerella base with grilled aubergines, ricotta and fresh basil) and caprese salad (heirloom tomatoes, creamy fior di latte and fresh basil, topped with a drizzle of balsamic and olive oil).

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