Pizza. I’m yet to find someone who doesn’t like it. Food, in general, is one of those things that everyone has an opinion on, and they’re convinced that only they could possibly be right. And when it comes to pizza, those people can be very strong headed.
THICK BASE! THIN BASE! LOTS OF CHEESE! A LITTLE CHEESE! A BILLION TOPPINGS! A FEW TOPPINGS!
Funnily enough, I’m not opinionated on the topic. In other words: I like it all. And as of last week I’ve learnt that I REALLY like Bruegels Pizza Studio. In the heart of the Southern Suburbs, this little Mowbray restaurant has stolen my heart. Bruegels do thin bases, and mighty fine thin bases they are. I quite like them because I can eat more without feeling like a fatty-boom-boom.
Their starters are an absolute steal, and if you’re in the area and want something light, they’re perfect.
Marvin had Portabellini Mushrooms (R29), pan-fried in a balsamic glaze with sliced garlic pizza bread. Although quite odd to be served as is, I’m a fan of mushrooms and happily snacked on them. I had the Chicken livers (R32) fried with fresh ginger, coriander and fresh tomato, then served with garlic pizza bread – the “Asian” influence was a really nice take on the usual peri-peri chicken livers.
Then on to mains. Each pizza you order at Bruegel’s, you can do half and half. So, you get to taste 4 pizzas for the price of two. Handy. From my personal least to most favourite of the 4 we tried:
Gauguin: Thai chicken, pineapple, peppers and coriander. The whole point of Thai flavours are for the hot/sour/sweet/bitter flavour combinations. This pizza was just a bit too sweet for my liking.
Degas: This smoked salmon & crême fraiche pizza was everything it needed to be, and thankfully, the salmon didn’t arrive at the table steaming hot, a mistake too many restaurants tend to make, along with “delicious” cooked avo. A bit more on the pricey side, but full of flavour.
Tatlin (a la Kayli): Usually served with walnuts, blue cheese, rosa tomatoes and rocket, I added artichoke hearts and biltong. If you like complicated pizzas, this was amaaazing. The walnuts gave unexpected crunch; the rocket added fresh pepperiness; the blue cheese that deliciously pungent, creamy, salty greatness; and the biltong, a meatiness that didn’t overpower the rest. MMM. And how could you ever go wrong with artichokes?
Michalangelo: Camembert, Rosa tomatoes and cranberry jelly. The complex salty, but creamy cheese went perfectly with the sweet jelly. I wanted my concoction to be the best, but I couldn’t help myself – I loved this.
The tablecloths at Bruegel’s are paper, and each table has crayons for kids (or Kayli) to draw with. But don’t let this scare you away. It isn’t full of children, wailing for more juice, or pizza, or toys, or love, or whatever children need from their parents. It’s a cute little restaurant for everyone (especially those who like colouring on tables).
PS: The Kid’s Special is a kiddies pizza with 2 toppings + ice cream for only R40.
PPS: They also do pasta, salad, wraps. Check out the menu here
Directions to Bruegels Pizza Studio
99 Durban Road
Mowbray
Cape Town
Call 021 685 6046
