That’s exactly what I set out to discover when I visited Bona Sourdough Pizzeria in Forest Hill, the unassuming local spot that’s built a loyal following and earned a national spotlight thanks to the 2025 Deliveroo Restaurant Awards.
After more than 160,000 votes were cast across the UK and Ireland, Bona emerged as a clear favourite, again.
I went to see if the pizza lived up to the hype, meet the people behind the dough, and find out what makes this place so special to the community it serves.
What I found was more than just great food – it was a story of passion, consistency, and genuine neighbourhood charm.
The pizzeria, located in the heart of Forest Hill’s Dartmouth Road, has become a cornerstone of the community since opening under current ownership six years ago.
Its Neapolitan-style sourdough pizzas are known for their distinct flavour, soft texture, and quality ingredients.
But what truly sets Bona apart is the people behind the dough.
Owner Milan explained that the recognition wasn’t just a reflection of great food, but of community support.
“We won the award last year and have retained the title and it feels amazing,” he said, adding that their win was only possible because of the people who come in regularly, the loyal takeaway customers, and those who voted in large numbers.
Milan elaborated on the process that led to the award, noting that Deliveroo selects a shortlist of restaurants in various regions and categories before the public is invited to vote.
He explained: “Well, Deliveroo put forward five or six pizzerias across different areas and they pick from that and then people vote.”
The Deliveroo awards cover a wide range of categories, including Best Chinese and Best Indian, which demonstrates the breadth of competition.
Reflecting on Bona’s journey, Milan said that the restaurant has always focused on Neapolitan-style pizza, but the menu and recipes have gone through a careful process of refinement over time.
He explained: “We took the business on six years ago now and it’s always been Neapolitan-style pizza.
“We’ve refined the menu over the years, refined the recipe, and pay a lot of attention to getting the dough right, so we’ve got a lot of pride with that.”
Milan’s regular trips to Italy have played a significant role in shaping his approach to pizza-making.
He added: “After going to Naples over the past few years I’ve really refined the pizzas I like and keeping the products consistent.
“I love Italy, I’ve been to so many great pizzerias in Naples – it’s food people never get bored of.”
Milan believes pizza’s universal appeal is central to its popularity, and part of the reason why Bona continues to draw in a diverse mix of customers.
“I don’t think there’s much food out there that fits everyone and anyone and it’s something people can never get bored of.
“You can have pizza once a month and it’s a great comfort food,” he said.
The team at Bona has remained small and close-knit with a team of about 13 staff, with Fridays being the busiest day of the week.
He emphasised how much he values his team, saying that the award is most meaningful because it reflects the hard work and spirit of those behind the scenes.
He explained: “The award has given us more recognition.
“The best thing about it is the recognition from the team that we’re offering a great service – the nicest thing about working here is the atmosphere from the team.”
Manager Kinga, who has worked at Bona for two years and lives nearby, echoed that sentiment.
She told the News Shopper: “I live locally and I love it here.
“We meet our customers in supermarkets, gyms and outside – I always recognise their faces and usually know people’s orders.
“There’s lots of people coming here who go to the Horniman museums, so there’s a lot of people who come here for the first time too.”
One such customer, she recalled proudly, travels regularly to Naples and still described Bona’s pizza as among the best he’s had – a compliment she considers one of the greatest.
On my own visit, I tried the Brindisa Chorizo pizza, which came topped with tomato, mozzarella, chorizo, goat’s cheese rolled in chilli flakes, and a healthy drizzle of sriracha mayo.
It was everything a pizza should be – slightly spicy, balanced, and full of flavour.
The sourdough base was soft, light, and just chewy enough to hold it all together.
Paired with a homemade garlic dip, it was comfort food elevated to something genuinely memorable.
Beyond the food, it’s clear that Bona’s success is also about place and people.
Milan spoke warmly about the local businesses that make up Forest Hill’s independent stretch, singling out favourites like Pantry café and praising the area’s character.
He said: “Dartmouth Road is great for businesses and there’s no chains down here.
“If you’re into a neighbourhood thing, you’ll like it – there’s a pub for everyone here.
“You’ll never come here and leave hungry.”
