If you’re after some Grade A hipster spotting, complete with Instagram-worthy French Bulldogs and creative use of facial hair, you can’t look past the Old Biscuit Mill in Woodstock.

The building is central to the rejuvenation of the area, and plays host to some of the country’s finest establishments.

The Test Kitchen and the Pot Luck Club continue to grab top honours around the globe, the former being ranked the 22nd best restaurant in the entire world.

That means getting a booking is going to prove tricky, but that’s no reason to throw in the towel (biscuit?) just yet. You’ll also find Burrata at the Mill, and for now at least you might just get a foot in the door.

We’re always fans of open plan restaurants, probably because we love a good snoop around, and Burrata’s interior is designed so that both the kitchen and wine cellar are in plain view.

What’s better still is that the pizza oven, hand-built by a third generation family-owned business in Naples, fills the place with all the aromas one would expect to find in a top notch modern Italian restaurant.

The menu is more than just pizza, although that’s not a bad place to start, and there’s a healthy range of pastas and mains for both vegetarians and meat eaters.

At the helm is internationally renowned chef Annemarie Steenkamp, currently killing it on SABC 3’s Top Chef SA, who has carefully crafted a menu that offers a fresh take on many old favourites.

A meal isn’t really a meal without a fine glass of wine to wash it down with, and here’s what really sets Burrata apart. Owner Neil Grant is a founding member and past chairman of the South African Sommeliers Association, so there aren’t many around with a more superior nose for the good stuff.

As such he has stocked the cellar with both familiar favourites and lesser-known gems, with the staff primed and ready to help you pick your tipple.

Someone else who’s a fan is Masterchef judge Peter Goffe-Wood, who sat with 2OV’s Aimee Eveleigh as part of the new ‘Best By Burrata’ series:

I guess it’s only a matter of time until there’s a waiting list out the door for this one too, but for now it’s worth trying your luck and grabbing a reservation (HERE).

French bulldogs and twirly moustaches optional, fantastic modern Italian cuisine standard.