We love the Mexicana pizza (best we’ve had... and we’ve tried many!!!) and Penne Giovanni. I haven’t tried other items on the menu yet, but can recommend these ones.
Pizza has thin, crispy crust and the mince sauce has excellent flavour and you can taste it has been slow cooked for hours!
Pasta is fresh, al dente, with an amazing creamy sauce.

One of the major changes we have experienced in modern joburg is the slow but steady disappearance of traditional Italian mom and pop joints, doing what has become traditional south african italian dishes. I remember there being a lot around when i was a youngster, and slowly, one by one, they have been replaced by hip chain restaurants. Gone are the la rusticas, venezias, due leone, and here in their place we have tashas and vovo telo, mimos, pizA e vino, and while these places are fine, they aren't doing the dishes i had grown accustomed to seeing on the menu. They also lack a certain authentic quality, theres no old man in suspenders at the door, no youngster called marco smiling from the pass when your family arrives, theres a cold efficiency, and distance from the cuisine and its really sad.
There are 2 left that i know of, er buco in linksfield, and this place. I had never tried it before because its really unnasuming, tucked away in that little centre just behind the gas station just off the woodmead offramp.
Well,traffic out of the beast has been pretty bad lately with traditionally slow roadworks on my usual route so I've been experimenting and one day i sat outside giovanis centre for about 10 minutes, and its occurred to me that i better try this place before "progress" sees it replaced with a news cafe or some other beige establishment.
And so it came to pass..
We're greeted at the door by the proprietor. He's clearly an immigrant or 1st gen saffer.
The place just feels like mid 90s nostalgia italian. It could do with a refurb but its still nice to see. Guests all seem like regulars or locals and are treated warmly.
Service is pretty good. Nobody forces me to order a drink, so i don't and i like that.
I go straight to a classic, liver, bacon and onions. I've had it a number of different ways, sometimes its shredded pancetta, sometimes the liver is a thick steak, sometimes its on mash or polenta. It seems like each little italian joint has their own idea about how it should be done based on their traditions.
This one is thin liver steaks, bacon bits, caramelised onions and some thin melanzane steaks. Its served in the pan. A steel tray of sides come too, a la 1990. Fried potatoes, a rich spinach and mushroom buttery dish, and peas... yeah.. peas.
Its a little oily. But its perfect apart from that, all the elements in harmony. A classic for a reason, beautifully executed.
Partner has sole, they have a sole special but she opts for a the menu version.
Its not served inthe pan. Its served like it has been served for the last 20 years. On a plate with mushy pumpkin, creamed spinach and roastypotatoes. It looked pretty good. I heard no complaints.
We shred a tiramisu. Bill is about 250 a head. A bit steep for what it is.

Anyways, totally would go back for pasta.