If we can just get over the sniggers that the pronunciation of BoNa tend to throw up, that would probably be a good place to start before launching into this positive review of the freshest new sourdough place in Forest Hill. Or maybe I’m just saying it wrong…

Located on ‘the fancy side of Forest Hill’, as one local informs us, BoNa is the latest restaurant to bring sourdough bases to a city that seems unable to resist the tang of fermentation. And why should we resist when the quality of pizza continues to level up? A pleasingly simple affair, the interior is all mirrors, dangling bulbs and neutral walls with scuffed edges here and there to let the awesome decorative pizza oven take centre stage – not that it’s actually centre stage, it’s in the kitchen, right where it should be.

Opting for the margarita – because simplicity is the basis of all good pizza – we’re sold on the classic tomato and mozzarella’s depth of flavour below the topping. The dough has the tang and that spongy delicate texture that makes the sourdough pizza such a refined pie. Starting at £6 for a whole pizza that spills over the edge of the plate, BoNa is easy on the wallet. With a bottle of the excellent Sangiovese Del Rubicone red wine our meal for two comes in at under £35 including service. We later discover that there is a former wine journalist behind BoNa; a fact that doesn’t surprise given the competition the wine gives the pizza for quality.

BoNa Sourdough

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