You eat wood-fired pizza in a converted grain silo near the Drakensberg, where the Labuschagne family has run the kitchen since 1999. The silo, once unused, now holds a traditional wood-burning oven that turns out pizzas from a closely guarded family recipe. The place has become a landmark and a halfway meeting point for travelers between Durban and Johannesburg.

The menu leans Italian, with the pizzas as the draw. They are made to order, the dough hand-stretched and baked in the wood oven. The silo’s thick walls keep the heat in and the noise down, and the offbeat décor — part farmhouse, part industrial relic — fits the setting. The dining room looks out over the Amphitheatre valley, where the mountains rise beyond the fields.

The family took over in 1999, four years after the pizzeria opened, and have kept the oven lit since. The place works as both a stop for a quick meal and a longer sit-down dinner, with the silo’s round shape making for a natural gathering point. The road outside leads to Royal Natal National Park, so many guests arrive after a day in the mountains.