Regina La Pizzeria

14/20Updated October 22, 2026,first published October 13, 2025Regina La PizzeriaPizza$$Pillowy pizza in wood-fired, pan-baked and fritta forms.Vitello tonnato on a pizza? Say no more. Regina la Pizzeria’s “Celentano” sees thin slices of veal, tuna mayonnaise, fried capers and finely shaved cured egg yolk atop a puffy base that’s been fried then baked. This twice-cooked pizza variation, known as fritta, is far lighter than you might expect, with a golden crust not too dissimilar to a savoury doughnut. And while all the usual classic toppings are available here, the specials menu is all about new flavour combinations: the Fellini with sweet corn, ham and comte, say, or the Versace with king prawns, candied tomato and bottarga. The main character in the open kitchen is undoubtedly the Naples-built Fazzone wood-fire oven, its volcanic stone blasting each pizza with even and ferocious heat. Pan-baked pizza fans, meanwhile, should seek out the padellino strewn with Parma prosciutto, zucchini flowers and dollops of stracciatella.Good to know: Book counter seats for front row pizza-making and wood oven action.Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.Restaurant reviews, news and the hottest openings served to your inbox.Sign upLast visited: 2025More:RedfernRegina La PizzeriaSydneyPizzaRestaurantReviewsGood Food GuideFrom our partners