Half-price pizza is always a good deal but these pizzas are the real deal – light crisp sourdough bases made from dough that’s been proved for 70 hours. The long prove does wonders for the flavour and your digestion.
Cibus are rightly respected for their pizzas – up there with the very best of the city’s dough flingers – and the toppings are tremendous. From Zucca with its mix of butternut squash, gorgonzola and walnut to pizza bianca like the Pugliese, generously strewn with spicy salame, provolone and florets of cime di rapa (Apuglian broccoli), everything is made with ingredients that are pure quality, whether they’re sourced from local indie suppliers or imported direct from Italy.
It's not just pizzas though – Cibus is a cool little neighbourhood restaurant that has it all going on: irresistible cicchetti like savoury salted doughnuts with marinara sauce, pesto mayo and crispy onion, home-made pasta dishes that are silkily sexy, authentic specials like pan-seared mackerel with fennel and orange salad and an excellent vegan offering.
