Reviews
People actually said this
Bad copypasta but amazing copypizza.
— PJ, London
Gui is the only person that invites me for pizza and I actually want to have it :D
— Ivan, Napoli
These are the best, second best and eleventh best pizzas I ever had.
— Charlie, London
Gui makes pizzas that are aesthetically pleasing.
— Marcus, São Luiz do Maranhão
I tell my mum, you don't bring food, you eat gui's food.
— Trippi, New Delhi
Never mind Good Friday, every week is great Friday here.
— Anna, Cambridge
It's all about organolepticity.
— Thomas, Cambridge
The food is better than Hollow Knight's Pantheons.
— Marco, Cambridge
It was Worth the trip [from Brazil].
— Amilcar, Rio De Janeiro
Now I want Connor to make Pizza Like this.
— Melissa, Cambridge
No disrespect to my mum, but this is the best pizza I ever had.
— Carina Pataxó, Rio De Janeiro
The crust is crunchy and airy. It's like someone with a hard skin and an inflated ego.
— Beatriz, Psychotherapist, São Paulo
Menu
"That was a fun evening, but I left hungry!"
— No one, ever.
Our pizzas
Margherita
Tomato sauce, mozzarella, basil, olive oil
Marinara
Tomato sauce, garlic, oregano, olive oil
Ying-Yang
Half Tomato sauce, half Pesto, olive oil
Bianca
Mozzarella, olive oil
Funghi
Tomato sauce, mozzarella, mushrooms, oregano, olive oil
Mediterranea
Tomato sauce, mozzarella, mediterranean veggies, oregano, olive oil
Cipola
Tomato sauce, mozzarella, onions, oregano, olive oil
Pak Choi
Tomato sauce, mozzarella, pak choi, olive oil
Veggie Calzone
Tomato sauce, mozzarella, olive oil
Mains
Prato Feito
Rice and beans with salad, vegetables and a choice of halloumi, egg or fishless fingers
Salad Bowl
The best salad in world, with lettuce, tomato, cucumber, olives, sunflower seeds and a scoop of hoummus
Bucatini dalla casa
Bucatini with truffle oil, pesto or tomato and mascarpone sauce
Garden Farfalle
Farfalle with truffle oil, pesto or tomato and mascarpone sauce
Halloumi Burger
Halloumi, lettuce, tomato and a side salad
Veggie Strogonoff
A creamy and delicious quorn and mushroom strogonoff served with rice and fries
Piano de Pau
Our piano bar
Aptly named after Tom Jobim's infamous encounter with César Camargo Mariano, Piano De Pau is the perfect place to enjoy music performances from Jazz to Bossa Nova to movie soundtracks.
Rap for Pizza
Just becuse it's free it doesn't mean it doesn't have a price
Occasionally, on a whim, the chef may require all diners to extemporaneously rap before they can eat. Normally you have to rap about pizza and why you deserve it, though it's really up to the chef's mood.
“But, why?” You ask.
Who knows? You probably don't want to know what's inside the chef's head. It's pretty weird in there.
It happens very rarely —Mostly becuase the chef forgets about it— but when he remembers, that's the rule. Now you know, so be prepared.
Follow us for more pizza and piano content
The Recipe
It ain't what you do, it's the way that you do it
If you want to make our pizza at home, here are the ingredients and instructions. But the real secret is in the way you do it, so you might want to come by and watch us do it in person.
Ingredients
- 00 Flour244g
- Water171g
- Salt5g
- Dry Yeast7g
Instructions
- The Leaven (night before)
Mix 73g of flour with 73g of water and 7g of dry yeast. Mix well and leave overnight in the fridge in an airtight container. - The Dough (next morning)
Mix the remaining 171g of flour with 98g of water. Add the leaven and combine. - After 1 hour, add the 5g of salt and work the dough.
- 3 hours before making the pizza, divide the dough into 2 balls of 210g each.
- Open the dough balls into 10" disks, add your favorite toppings.
- If you have a pizza oven, bake the pizzas at 450°C for a couple of minutes. If you have a conventional oven, preheat it to the highest temperature possible (ideally with a pizza stone) and bake until the crust is golden and the toppings are cooked.
Bookings
We don't do bookings, we invite you.
We operate on a rather old-fashioned principle: we reach out to you. There is no booking form, no waitlist, and no particularly helpful phone number. If a table finds its way to you, you'll be most welcome. Until then, we hope the menu gives you something to look forward to.
© 2026 Osteria Cantabrigiana