Oxted, Pizza Restaurant Guide

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”.

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”.

2024 Review: Diminishing feedback in recent years makes it hard to recommend this “noisy and fun”, family-run Sardinian on Brockley Rise quite as resoundingly as we used to. Fans, though, still say it’s “a super, local Italian trattoria, with a great menu: especially the quirky ice cream and sorbet flavours”.

Lucky Lee residents have this “fabulous family-owned Italian eatery” as their local – Enzo Masiello and his team turn out accomplished wood-fired pizza, home-made pasta and breakfast with a Calabrian twist (shakshuka with nduja, for instance). The restaurant is named after Enzo’s papa.

Duo of valued “neighbourhood hang-outs” in Dulwich Village and South Ken, providing a “pleasant, safe option” (and a “kid friendly” one too); “the food is in standard pizza and pasta territory, but freshly prepared and in decent portions”.

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.

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.

2024 Review: “Great pizza that’s very good value” is the USP of this Neapolitan-style shopfront outfit by Brockwell Park. It used to have three offshoots across South London, but now only the Herne Hill branch is ongoing.

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”.

“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.

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”.

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”.

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.

“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!”

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.

2023 Review: “Deliciously different pizza” comes by the slice in the “relaxed setting” of this yearling in a former grain warehouse (a former site of Forza Win). For all its “very basic” appearance, serious thought goes into the toppings, along with ingredients such as Sicilian datterini tomatoes, Calabrian tropea onions and Turkish figs. “The only problem is knowing when to stop ordering!”

Now you don’t have to journey to Peckham for Andrea Asciuti’s superior Neapolitan which fans say is “no contest, the best”. In spring 2025 he opened a larger, open-7-days-a-week, Shoreditch sibling in a 2,000-square-foot space accommodating 60 dine-in covers. Both offer his signature pizzas and panuozzo plus diverse street-food tapas (e.g. arancina, lobster croquettes).

“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.