There is something wonderfully simple about a good pizza.

At Harvest Table Bistro, we make our own pizza dough from scratch. We roll it into thin, seriously crispy bases and bake each pizza directly on the floor of our traditional wood-fired oven.

The pizzas cook right beside the fire. We use invasive eucalyptus wood to keep the oven hot and give the kitchen that unmistakable wood-fired atmosphere.

Our approach to pizza

We take a slightly Italian approach to our pizzas. Less is more.

We don’t believe a pizza needs to be buried under a mountain of toppings. Instead, we choose combinations that allow the individual ingredients to shine.

Every pizza gets mozzarella and our own tomato base, with two exceptions: our Southern German-style Flammkuchen and our Pizza Insalata.

The result is simple food with plenty of flavour. The base stays thin and crisp, while the toppings have room to speak for themselves.

From Simon’s Special to the Winterberg

Our pizza menu has something for most tastes. Simon’s Special is named after the owners’ son, Simon, who has loved salami, bacon and olives since he was a little boy. We use our own home-pickled olives, mozzarella and cheddar.

The Karoo combines our own roasted lamb with spinach, garlic and feta. Tzatziki is served separately.

Our Pulled Pork uses our own slow-cooked pork, with ginger, garlic and sweet soy giving it a Korean BBQ influence.

Then there is Neptune, packed with prawns, shrimp, mussels, white fish and garlic.

For vegetarians, we have our Vegetarian pizza and Pizza Insalata, a crisp Italian flatbread topped with a fresh Greek-style salad.

And yes, there is also the rather cheekily named Greek Prostituto. Let’s just say that the garlic plays an important role in the joke.

A very special Italian visitor

Our pizza story has a rather special connection to Italy. During his lifetime, Emiliano Sandri, the Italian owner of the iconic La Perla Restaurant in Sea Point, regularly made the journey from Cape Town to Harvest Table.

He came for a Margherita pizza and an espresso.

Emiliano had spent much of his life around Italian food. Yet he would make the trip out to our little corner between Ceres and Wolseley for something wonderfully uncomplicated. A thin-crust pizza. Good ingredients. A wood-fired oven. And an espresso.

He rarely arrived empty-handed

Emiliano often brought something with him. Sometimes it was fresh herbs. Sometimes it was water from his own collection.

Those visits became a small but memorable part of our own restaurant story.
We like to think he appreciated our uncomplicated approach to food. Good ingredients, homemade recipes and food made with care.

We remember Emiliano with great affection.

Come for the pizza

Today, our wood-fired pizzas remain one of the things we love making most.

Whether you’re travelling through Michell’s Pass, visiting Ceres or Wolseley, or simply looking for a good pizza in the countryside, Harvest Table is a place to stop for a properly thin and crispy, wood-fired pizza.
Handmade dough. Simple combinations. Good ingredients. Plenty of fire.
And, hopefully, an espresso afterwards.

Harvest Table Bistro is situated at White Bridge, between Ceres and Wolseley, in the historic Old Ceres Mill.  Have a look at the rest of our menu https://ceresrestaurants.co.za/menu/