A family-owned Italian bistro on Cabot Road. Fresh ravioli, pressed paninis, the pizza our reviewers call the best in California, and a small dining room where the family who owns it is the family who cooks for you.
from our family
A family at the counter,
a family in the kitchen.
Wonderful family-owned restaurant off Cabot. The owner is the chef too. The family that owns the place was there working, and they were super friendly. Freshly made, all of it.
— paraphrased from multiple Google reviews
Monday through Friday, the small dining room on Cabot Road is open from 11 to 7. Saturdays, we're at three farmers markets in South OC — Laguna Niguel, Dana Point, and Laguna Beach. Sunday we're with our family.
- Wild Blueberry Acai Bowl on the board
- Lavender Lemonade on the board
- Mac and Cheese on the board
- Tuna Melt on Ciabatta on the board
- Margherita Pizza on the board
- Eggplant Parmigiano on the board
Six dishes from the
family recipe book.
The ones that get reordered the most. Each card a recipe, each photo from a real Tuesday lunch.
- house meatballs, melted mozzarella, marinara
Meatball Parmigiano Panini
01 · from the bookPressed warm on ciabatta, served with a side of quinoa veggie and pepperoncini. One of the panini at the counter the family runs themselves.
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"best pizza in California" — Google reviewPepperoni & Cheese Pizza
02 · from the bookWood-board service, charred edges. One review writes "each bite was even better than the last, the cheese, the dough, the presentation — all perfect."
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the veggie panini regulars order without lookingVegetariano alla Griglia
03 · from the bookGrilled eggplant, zucchini, fresh spinach, tomato, melted mozzarella, on ciabatta. Pressed until everything settles into the bread.
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braised filling, butter sauceShort Rib Ravioli
04 · from the bookHouse-folded ravioli with a braised short rib filling, finished in butter. "Really delicious and light," per a recent four-star review.
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the kitchen-table soupMinestrone
05 · from the bookTomato base, ditalini, vegetables from the morning prep, a grating of parmigiano on top.
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olives, capers, bresaola, ricotta salataMediterranean Salad
06 · from the bookMixed greens, cucumber, peppers, kalamata olives, capers, bresaola, with shaved ricotta salata on top. Big plate, lunch-sized.
"Best pizza I've
ever had in California."
— Google review, October 2025
- I the dough
"Each bite was even better than the last." Worth saying out loud — that's what reviewers wrote about the crust.
- II the cheese
The cheese pull, the melt, the way it lands on the dough. Reviewers call out the cheese first, every time.
- III the presentation
"The cheese, the dough, the presentation — all perfect." The pizza comes out of the kitchen looking like the photo.
- IV and the family
"Best pizza in town hands down. If I could leave 10 stars I would, but 5 will have to do." That's the line we'd frame.
Three farmers markets,
every Saturday.
Look for our tents on Saturday mornings. Bring a tote.
- Saturday
Laguna Niguel
Plaza de PazSat · 8am – 12pm - Saturday
Dana Point
La Plaza ParkSat · 9am – 1pm - Saturday
Laguna Beach
521 Forest AveSat · 8am – 12pm
★ 4.8 on 195 Google reviews
The food was really delicious. I ordered the prosciutto panini with tomatoes and lettuce. My friend had the short rib ravioli with butter sauce, light and delicious. The owner is the chef too, very nice. They cater too.
Wonderful family-owned restaurant off Cabot. Unassuming and friendly service. The turkey panini, tuna salad and short rib ravioli were all very tasty and freshly made.
Best pepperoni and cheese pizza I've ever had in California. The cheese, the dough, the presentation. Best pizza in town hands down.
First time eating here. He had an Italian sandwich and I had a pizza. Both incredibly good and the service was amazing. The family that owns the place was working and super friendly.
Come find us
on Cabot Road.
Unit 107 in the Cabot Road plaza, the red umbrella out front. Order at the counter under the AMORE sign, sit at one of the small tables, or grab it to go. The "always welcome here" sign means it.
