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    Nero Cafe Bar

    3.0 (1 review)
    Closed 7:00 am - 9:30 pm

    Nero Cafe Bar Photos

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    15 years ago

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    Anema E Core Pizzeria - A metre of pizza!

    Anema E Core Pizzeria

    4.5(15 reviews)
    5.0 km
    $

    When the weather is rainy and stormy and you feel like something warm, what works best always seems…read moreto be something carb loaded. Thus, pizza is always a good idea! Anema E Core is a little restaurant (there is only two tables inside opposite their massive coffee machine and their indoor wood fired pizza oven, the rest of the tables are outside and with the weather being rainy they were not set up yet. We ordered the 4 Formaggi (Gorgonzola, Smoked buffalo Mozzarella, fiordilatte, Shaved Parmesan, basil,olive oil) Crudo E Rucola ( Rocket, prosciutto, shaved Parmesan, basil, olive oil) and for dessert the Nutella pizza all for takeaway. The base is ridiculously soft! I am in heaven. Nom nom nom I love this place! Staff are friendly and the chefs have a think Italian accent which adds to the authenticity of this tiny restaurant. We have booked to go again this Sunday, looking forward to trying their other pizzas and the coffee! Ciao :)

    After reading great things about Anema E Core on the internet. I decide to head there to judge for…read moremyself. Anema E Core is located in Meadowbank, right next to the station. It's a small restaurant with a pizza oven but they mount massive tents outside which is where the customers sit. I was concerned that it would be cold in the tent but they had heaters heating up the massive tents. Although the weather is warm and cold at the moment!! Anema E Core is really busy so I recommend you book beforehand.I have read wonderful things about how great their pizza is so I was eager to check it out. The table next to us orders a metre long pizza which looks spectacular. I order the "081" pizza which has a tomato base with mozzarella, ham, mild salami, ricotta, black pepper with basil and olive oil. The pizza came out so quickly and looked amazing. What an efficient kitchen Anema E Core has.The base is nice and doughy. The toppings are basic but come well together like real authentic pizza. I would strongly endorse their pizzas!! Yummo. I also order some dessert including the Nutella donut ( $7). It's quite a sizeable donut, comparable to a small cake. The donut is cut in half with nutella. It's topped with a bit of cream, strawberries, icing sugar and drizzled with more chocolate. Yummo. I love nutella so this donut went down like a treat. woot woot. $7 is also a nice price tag.

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    Anema E Core Pizzeria
    Anema E Core Pizzeria - Business card

    Business card

    Anema E Core Pizzeria - "Gelato" on the side of the dessert platter

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    "Gelato" on the side of the dessert platter

    Mezza via Pizzeria - My harp music in the bird amphitheatre at the Sydney Zoo, downtown Sydney in the background, across the Harbour.

    Mezza via Pizzeria

    3.9(7 reviews)
    3.3 km
    $$

    Fantastic pizza. No wonder they win all the competitions. Wood fired. Gourmet ingredients…read more Imaginative combinations of toppings.

    See the word 'rules' anywhere near a restaurant and you usually have me suppressing a shudder of…read moredigust. I get that dress codes and appropriate behaviour is expected and courteous in fancier joints but please, have a little faith that your customers understand social conventions rather than spelling it out like we're idiots. Mezza Via however has rules not for the customer but for themselves. And what a testament that is to their mission for greatness! Only the finest Italian "00" flour. Only Italian whole peeled tomatoes. Only Italian Fior Di Latte and Buffalo Mozzarella. All pizzas must be hand-stretched to order. (no rolling pins or dough rollers) No pizza will ever be pre-made. All pizza makers must be trained in Italian technique. And it pays off in the way of delightfully thin and crusty pizza bases with fluffy crusts. Mezza Via sticks to the Italian tradition of doing things simply but well, not overloading their pizzas with mounds of toppings. The Margherita DOP is without a doubt the best I've tasted outside of Italy, and the only place where the buffalo mozzarella hasn't been overcooked to the point where it's yellow and rubbery and you can no longer tell that it's fresh mozzarella. No, it's still white and moist and glorious! The table next to us almost had me in fits of jealousy when I saw their 2 metre pizza get carried to their table like a roman emperor. It looked beautifully cooked with nary a soggy crust in sight, which can be all too commonplace in other pizzerias that serve long pizzas and fail in the mammoth task of cooking such a large pizza properly. I'll be back again with a larger group and a stretchier pants.

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    Mezza via Pizzeria - Calamari

    Calamari

    Mezza via Pizzeria - Our chef hard at work and having time to make us feel welcome

    Our chef hard at work and having time to make us feel welcome

    Mezza via Pizzeria - Lightly seasoned calamari

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    Lightly seasoned calamari

    Nero Cafe Bar - coffee - Updated May 2026

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