Queen Margherita of Savoy
Buzzy beach pizzeria with cred.
Queen Margherita of Savoy
Italian$$
How to eat real-deal Neapolitan pizza – with a knife and fork or folded – is up to diners. That’s pretty much the extent of flexibility at Queen Margherita, Cronulla’s buzzy pizzeria whose centrepiece is a 500-degree wood-fired oven.
It’s an Associazione Verace Pizza Napoletana-accredited joint and the pizzaiolos follow strict criteria across tomatoes, flour and cheese. More house rules are on the chalkboard – one size only, no half-and-half, please don’t ask for pineapple – and minimal toppings pack a punch.
Prosciutto crudo, cherry tomatoes, parmesan and rocket on a bianchi base, for instance, while a margherita with peppery olive oil is the flagship pie. The carne with salami, ham and fennel sausage is just as delicious.
Book early for sunset spritzes made at a bar framed by plaits of dried garlic.
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