The Italian Bar Pizza - Italian Bar & Restaurant Willoughby, Sydney


We make our pizzas with utmost passion. Rather than follow one regional style, instead we have developed our own blend of local and imported stone ground flours and ferment our dough over 72 hours using a Criscito Madre in the tradition of sourdough baking.

The result is a lighter better tasting pizza where the dough shows its true personality and flavour. No fluffy Napolitana crust here, instead we promote a thinner Roman style crust with just the perfect balance of crunch and texture, that was recently included in Broadsheet‘s Best Pizza in Sydney guide. Come and try for yourself – dine in,  pick up or get your pizza home delivered.

Besides the pizza, we are locally famous for house made gnocchi and small batch artisan gelato, and of course our service.
We are open from 5pm Monday to Saturday and for lunch from Noon on Sunday when you can enjoy our Godfather Pizza al Metro. We invite you to visit us and experience our warm hospitality one day very soon.

Recent Reviews

"Everything we had was simply outstanding. The children`s meal were polished off in no time (a rarity, believe me) and both pizzas we order were excellent.


" Pizzas wonderful, once that wood-fired oven is cranking the bases are perfect, and with the new sourdough Mother fermented in house, the base is incredibly easy to digest."


"I hosted an event for 30 at The Italian last week and it was fantastic! The service, food and wine was all perfetto! Grazie"


The Italian Now Featuring Live Music Weekends

Enjoy LIVE music performances by local artists every weekend at The Italian

Who Makes Sydney’s Best Gnocchi? We Do – And We’ll Show You How.

Our recipe is the combination of testing of over forty different methods and

Small Batch Italian Gelato

Here at The Italian we are passionate about recreating that authentic Italian dining

Kids Menu

Happy little vegemites rejoice!

$20 Gnocchi & Wine Tuesdays

Enjoy a bowl of fresh handmade gnocchi and a glass of wine for

What the critics think

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