Bufalina is one of those places where you’ll want to go back time and time again to either to try something new on the menu or go back to try something again. This trip was a mixture of both.

The first thing you'll notice about Bufalina is the atmosphere. There's seating available at the bar, but most guests will sit down at any of the tables. The larger farm-style tables can fit one large party or two smaller ones. You could cozy-up with a table for two or bring your very own party to take over the place. The wood-burning stove is wide open for you to see and it gives great ambience because you know your slice of heaven is being cooked right then and there.

We started with the burrata for an appetizer, which was amazing! It was fresh and creamy like all mozzarella should be. It’s homemade and definitely worth it. The heirloom tomatoes added a nice fresh burst of flavor.

We had to order with the Margherita pizza that has been showcased on Best. Pizza. Ever and chosen by Chef Anne Burrell. Check out my original post here about the Margherita pizza on my last trip to Austin. It was just delicious just as the first time I tried it and is hands down one of the best pizzas I’ve ever had. Bufalina serves their crust thin and it has the perfect amount of char from the oven without being too burnt.

Along with a slice of the margherita I ended up with a slice of the calabrese pizza. It was topped with tomatoes, salami and a little bit of garlic and basil. I thoroughly enjoyed the calabrese. The salami was crispy and added a nice salty bite.

I've mentioned before how I try to take photos of food before they are consumed, but I make no promises. I have no photo evidence of the burrata or the calabrese. However, we did order another pie that's featured in the upper left corner. That was the fresca, which was topped with prosciutto, arugula, lemons, mozzarella and olive oil. I'm not a huge fan of arugula because of the spicy bite it tends to have. However, those at the table that did have a slice thought it was pretty tasty.

We ended dinner with an ice cream assortment and wood fired peach. The ice cream included vanilla, pistachio, and rosemary chocolate. I enjoyed the vanilla because it had a strong vanilla flavor without being overwhelmingly sweet. The peach was served with a peach flavor ice cream on a bed of marcona almonds. I love marcona almonds and all in all it was a great end to a great dinner.

Bufalina is a must try pizza place in Austin. Just remember that they're only open for dinner Wednesday through Sunday so plan accordingly.