Source : the age
The great regional pizza renaissance continues. Roberto’s (because what else would you want to call a pizzeria in Robertson?) opened in August 2025 with deliciously chewy, charred, Naples-style pizzas you can take by the box-load back to a holiday rental, or eat straight out of the wood-fired oven by booking a table.
There’s a margherita, naturally, with buffalo mozzarella and super fresh basil, while many of the original creations are bolstered by local produce, such as a special of slow-cooked brisket, goat’s cheese and habanero aioli. A longer innings might involve Aperol-based cocktails, arancini and bucatani Amatriciana.
Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.
