No. 01 · Today
Open Wed–Sun
The kitchen stops taking food orders half an hour before we close.
Saltburn-by-the-Sea · since 2021
Pizzeria Ondina
Wood-fired pizza in an old seaside ice-cream parlour, two streets up from the pier.
before you come down
No. 02 · Walk in or book
Half the tables are kept for walk-ins
Midweek you'll nearly always get one; on summer Saturdays, book. Seven or more of you? Call us.
Book a tableNo. 03 · Getting here
Four minutes from the station
The Old Parlour, 3 Jasper Row, Saltburn-by-the-Sea. Two streets up from the pier and the cliff lift.
Get directionsfive from the oven
What most people come back for. Every picture here is drawn from the toppings on the menu, so what you see is what's on it.
No. 01
Margherita
tomato, fior di latte, basil, olive oil
Our measure of a good night: if the Margherita is right, everything is.
No. 02
Jewel Street
tomato, fior di latte, red and yellow datterini, a whole burrata after the oven, basil
Named after Saltburn's seafront Jewel Streets. Red and yellow tomatoes, a burrata torn open at the table.
No. 03
Diavola
tomato, fior di latte, spicy salami, fresh chilli, hot honey
Spicy salami cups and crisps at the edges. The hot honey goes on as it leaves the oven.
No. 04
Salsiccia e friarielli
smoked mozzarella, fennel sausage, friarielli (bitter Neapolitan greens), chilli
A Naples classic with no tomato: fennel sausage and bitter friarielli greens on smoked mozzarella.
No. 05 · This month
Zucca
October's pizza: roast pumpkin cream, fior di latte, crisp sage, walnuts
October only. Pumpkin cream instead of tomato, sage crisped in the oven.
And 8 more pizzas
The whole menu
Small plates, salads, gelato from the parlour freezer, and every allergen listed.
See the whole menuninety seconds
0:00
In it goes
A ball of dough that has rested for two days, stretched by hand with no rolling pin. Tomato, torn fior di latte, basil, then onto the wooden peel and in beside the fire.
0:15
The rim rises
The oven is at around 480°C. Steam inside the dough puffs the edge up into the rim, the cornicione.
0:30
A turn
The side nearest the fire cooks fastest, so Rosa turns the pizza with the small round peel. Then once more, a little before the minute.
1:00
Freckles
Dark spots bloom on the rim where it rose highest. The cheese melts into the tomato.
1:30
Out
Ninety seconds, give or take. It leaves the oven soft in the middle, and it's at its best in the first five minutes.
an old ice-cream parlour
From 1953 until 2019 this was an ice-cream parlour. We kept the mint tiles, the terrazzo counter and the freezer, and put a wood oven where the jukebox stood.
Meet Rosa and Kit- 48hours
- the dough rests before it's stretched: flour, water, salt and a little yeast — nothing else.
- 90seconds
- in the oven, at around 480°C.
- 5minutes
- is how long it's at its best. Neapolitan pizza is meant to be eaten straight away.
a table tonight?
Book online for up to six, or call us for bigger groups. Walk-ins are always welcome.
Open Wed–Sun