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This is a buzzing little neighbourhood restaurant where management is hands on, the waiters know their business and the compact menu includes some tasty concoctions. The main emphasis, obviously, is on the pizza and pasta trade and a wood-burning oven turns out the pizza, which attracts good takeaway business. The pasta is fresh and tasty. Homemade meatballs with a Napoletana sauce, carpaccio, lamb cutlets, veal limone, tripe and frutti di mare are just a few of the more popular offerings that dot the menu. The calf’s liver with polenta and spinach could be a tad more tender, but the taste is nevertheless appealing. The dessert menu is small and has all the usual sweet-tooth offerings.Wine:
Wine is listed on a blackboard and the selection is sensibly geared to complement the various dishes.Service:
It’s fair, but attention seems to be centred on the lively takeaway market during early evening, although it settles down as the night progresses.Ambience:
Everyone seems welcome at this cosy eatery with its mirrors and flags adorning the wall and ceiling. A patio adds to the vibe.And...:
Come early and relax in convivial surroundings. (PF, September 2010)
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