we are open daily Mon-Thur from 16:00 Friday and w/e from 12:00
In a freezer near you!
How it started
I am from *Piemonte, in northern Italy. I come from a family that raised its own chickens, eggs, vegetables, rabbit and veal for the table. My family’s veg and fruit was home-grown and preserved for the leaner months. Families would club together and buy a large consignment of meat to save money. The home-made produce was complimented by special bought items such as truffles and amazing cheeses with cows’ and sheeps’ milk, as well as seasonal delights like locally gathered figs, wild mushrooms, hazelnuts and chestnuts. We still celebrate today the trade links with Liguria with ‘bagna cauda’ – a autumnal ‘fondue’ style dish made with anchovies– and veg to dip. We try to offer the best of Piemonte at Massimo’s, while still celebrating many of Italy’s popular dishes.
*Please note that Piemontese cuisine is not heavily laden with chillies and garlic or spices. My mother uses both sparingly, or not at all. We freshly chop chillies and garlic daily; they are available as a side at a small extra cost.
We (that is, my wife, Tracy and I) came to South Africa in 2003 for a holiday, and fell in love with the country, its people, and the landscape. Before that, we spent seven years living in the French countryside running a ‘gite’ (a type of B&B or ‘agriturismo’). We did the cleaning, gardening, ironing, pool cleaning, etc ourselves, as well as offering French, Italian , or far Eastern dining on request for up to 26 people. We installed a pizza oven and then expanded our offering to pizza. Everybody loved our lighter, thinner style of pizza, so it was a natural progression to bring that idea to Cape Town. "Massimo’s Pizza Club" began here in 2009 with us and 4 staff, preparing all the ingredients in our kitchen at home and bringing them here at 4pm, as we shared the premises! We are now open 7 days a week for lunch & dinner and have roughly 20 staff.
The interior has a rustic eclectic ambiance with historical photos of the folks back home. At dinner there are silent old school movies projected on the walls.
Outside there are family friendly relaxed dining areas with jungle gyms and spaces for the children to run and play.
service with a smile
If you become a regular expect to be greeted by name!
Most of our staff are recruited from the local community, and we endevor to promote from within.
raised for DARG in January 2021
Raised with the sale of our FROZEN PIZZAS
total donated to DARG since August 2020
We donate R1 to DARG for each FROZEN PIZZA sold
DARG - The Sunflower fund - CCP - Border collie rescue - EMS - Kronendal Music Academy - HB Pets - Underdog project - Gracie Love in a bowl - Denis Goldbergs House of hope - IY Ukuphila Community Cleanup
total donated to our charities
Our Daily Specials Menu features dishes we cook using fresh and seasonal ingredients.
- Recommended By Massimo
Burrata (starter)R126a hand pulled mozzarella, filled with truffle infused cream. Served on a garlic mini sized focaccia, topped with rocket and Parma ham
Vitello Tonato (starter)R105braised veal, served with a cold sauce of tuna, mayonnaise and capers. A typical Piemontese summer antipasto
Fritto Misto di Pesce (Starter)R95Traditional italian style mixed fried seafood, lightly coated in seasoned flour and deep fried. served with a lemon and dill aioli
Porcini Ravioli (Main)R140pockets of ravioli stuffed with porcini and field mushrooms, served with butter and sage or creamy mushroom sauce
Lamb and Beef Burger (main)R135stuffed with chorizo, topped with melted cacio cheese and red onions, served with a greek side salad and home-made fries
Vitello/Pollo Milanese (main)R155Italian style veal or chicken Schnitzel, coated in parmesan and panko breadcrumbs, served with creamy mash or fries, and seasonal roast veg.
Primavera (Pizza)R120sun dried tomato pesto, asparagus, brie, mozzarella & olive (on a tomato base) add pancetta for an extra R22
Dama Picante (Pizza)R160Calamari, spicy chorizo, zucchini ribbons, chili, garlic, mozzarella and sundried tomato pesto (no tomato base)
- Recommended By Massimo
Gelato Arancia (Dessert)R62Premium vanilla ice cream topped with Massimo's "Spiriti Famosi" Arancia, an orange chocolate liqueuer.
You make a difference is someone's life as we donate to a specific charity every time you buy one.
chocolate brownie (70% cocoa)R60R5 for each chocolate brownie will go to the Denis Goldberg legacy foundation for the realization of House of Hope in Hout Bay
Massimo’s homemade limoncelloR24The Full R24 (minus VAT) will be donated to CCP (Community Crime Prevention) Hout Bay
Doggy MealsR14-R40R1 for each doggie meal to the Underdog Project (See our doggie menu)
Vivreau Still or Sparkling WaterR27R1 for each 750ml bottle to Shaygam's dog rescue
House winesR52/150For each house wine sold (Zevenwacht 7 Sauvignon Blanc or Anura Arpeggio) R2 goes to Gracie Love in a Bowl
Aperol SpritzR60A Venetian aperitif of Aperol, bubbly & soda (R5 to local volunteer Emergency Services)
SpuntiniR29-R86For each Spuntino sold R2 goes to KMA (Kronendal Music Academy)
Bolognese pastaR120made with 100% lean beef mince (not dairy free) (R5 to The Sunflower Fund)
Pavarotti pizzaR130tomato, mozzarella, Bolognese sauce made with beef mince, Parmesan shavings (R5 to The Sunflower Fund)
Hot Latina pizzaR140tomato, mozzarella, chorizo, red onions, Jalapeno chili (R5 to CCP community crime prevention)
Happy Valley CalzoneR140ham, mushrooms, mozzarella, feta, caramelized onions, cacio cheese, served with sliced avo (R5 to Watchcon – local crime prevention)
Margherita pizzaR78tomato, fiordilatte mozzarella, fresh basil, olive oil (R4 to Border Collie Rescue)
Luna pizzaR125tomato, mozz. feta, bacon, avo (R5 goes to DARG, our local animal rescue group)
Carbonara pastaR125smoked bacon, free range egg, parmesan, garlic, a touch of cream (R5 to Hout Bay Pets charity)
JJ’s Jewels sausagesR140(R5 goes to CCP) two oven roasted artisan sausages with mash or chips, balsamic and onion gravy, seasonal vegetables
What we offer
Title of the image box
Integer posuere erat a ante venenatis dapibus posuere velit aliquet. Cras mattis consectetur purus sit amet fermentum.