Reigate, Pizza Restaurant Guide

“No flowery, fine-dining pretensions: just a warm, dog-friendly place with a short, but always interesting, menu” – such are the recommendations for this brilliantly run 1830s pub on the edge of Wimbledon Common, which does a roaring year-round trade, and makes particularly good use of its front terrace and lawn in the summer. Casks of guest beers and ciders are on display behind the bar (long-serving landlord Andrew Ford is a real ale enthusiast). Top Menu Tip – “the pies are worth the 20-minute wait!”

This modern Italian in Wimbledon Village wins consistent – if consistently middling – ratings and is, say fans, the “ideal local”, with home-made pasta and thin-crust pizza topping the bill.

2023 Review: “Always fresh sourdough pizza” has helped build a strong local following for this hip southeast London group, with outlets in Crystal Palace, Nunhead, West Norwood, Herne Hill and Elephant & Castle. A new natural wine selection from specialist importer Les Caves de Pyrène is now available alongside the craft beers on tap. Top Tip – “make sure you leave room for the ice cream”.

“Situated just off Streatham High Street”, this “tiny little place” is “filled with heart, serving amazing pizzas and spritzes that transport you straight to Italy”. “They regularly have interesting specials on the blackboard, but the normal menu has plenty of choice for all tastes”, including “by far some of the juiciest and most flavourful pizzas ever”.

2022 Review: “Great pizza in a cycle-themed restaurant”, alongside high-energy breakfast and brunch, washed down by decent coffee, fuel the peloton that passes through Putney on the way to and from Richmond Park – “what’s not to like?”. The branch in Balham closed down in 2020.

This seven-year-old independent a couple of doors along from Chez Bruce on the edge of Wandsworth Common is reckoned by fans to offer among the “best pizza in town”. “I only discovered it recently but it has become a favourite”.

2023 Review: “Always fresh sourdough pizza” has helped build a strong local following for this hip southeast London group, with outlets in Crystal Palace, Nunhead, West Norwood, Herne Hill and Elephant & Castle. A new natural wine selection from specialist importer Les Caves de Pyrène is now available alongside the craft beers on tap. Top Tip – “make sure you leave room for the ice cream”.

“I felt transported to Italy as I ate this pizza!” – Luca & Paulo Malavasi’s “top notch Neapolitan pizza” continues to win fans for this 50-cover venue, with open kitchen, which they progressed to in 2019 having started out in a food truck two years earlier at Redihill Market – “a little stark, but love it”. There are now three in the chain, including Horsham and Farnham.

2023 Review: “Tasty thin-crust dough – cooked well in the middle, so no soggy bottoms” – is the secret to the appeal of this seven-strong South London sourdough pizzeria group, where the emphasis is on local ingredients (including Shipton Mill flour and British-made buffalo mozzarella) washed down with locally brewed craft beers and juices from Kent.

“Fabulous pizza” – “quick, fresh, delicious”, and “impeccably made with original toppings” – makes this London-based group “a Friday night favourite”, with 14 outlets across the capital and counting. Founders Johnnie Tate & Nick Buckland last year secured investment designed to boost their presence to 40 sites over five years.

“Fabulous pizza” – “quick, fresh, delicious”, and “impeccably made with original toppings” – makes this London-based group “a Friday night favourite”, with 14 outlets across the capital and counting. Founders Johnnie Tate & Nick Buckland last year secured investment designed to boost their presence to 40 sites over five years.

This independent on the edge of Wandsworth Common has – since May 2025 – occupied the site that traded for eight years as Pizza da Valter. There is also now a da Valter around the corner at 207 Trinity Road – no feedback on this as yet.

“Still our pizza favourite no matter how successful and busy they get… the black dough even makes you feel you’re eating healthy!” – this eight-strong chain has grown from its Islington base over the last ten years (est. 2016) and its successful formula revolves around four 48-hour slow-fermented doughs – charcoal, wholemeal, gluten-free and traditional. Of these the first is the most eye-catching: “interesting charcoal-based pizza with delicious toppings”. The original N7 branch near Arsenal and the W14 one (they call it ‘Hammersmith’ but it’s closer to Olympia) attract most feedback, but it’s the food that wins fans: for example, “the original one feels buzzy when Arsenal play at home when it’s packed out, but otherwise can feel a bit grim and loveless”.

2023 Review: “Tasty thin-crust dough – cooked well in the middle, so no soggy bottoms” – is the secret to the appeal of this seven-strong South London sourdough pizzeria group, where the emphasis is on local ingredients (including Shipton Mill flour and British-made buffalo mozzarella) washed down with locally brewed craft beers and juices from Kent.