Bacco Pizza Worthing
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BridgetownOpen:
Monday: Closed
Tuesday: 3:00 – 9:00 PM
Wednesday: 3:00 – 9:00 PM
Thursday: 3:00 – 9:00 PM
Friday: 3:00 – 9:30 PM
Saturday: 3:00 – 9:30 PM
Sunday: 4:00 – 9:00 PM
Reviews
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5 months ago
Great pizza! We had to wait a while because someone ordered like 30 pizzas but it was delicious! We had margarita and a truffalo(?… mushroom, sausage, truffle oil). It was even good the next day. It’s in a truck park, which we highly recommend where you have many choices to eat and drink.
by Angela Yeager
3 months ago
Best pizza in Barbados -
Pizzas are thin crust and feed about 1 per person/2 kids; we love the 4 cheese pizza w/ Gorgonzola and order it every time.
They offer a casual dining experience, we visited their w plaza location which offers outside dining space. Really nice authentic Italian pizzas, if you want a slice of Italy, this is your place.
by Arianne Webster
4 months ago
Pizzas were fine but the wait was excessive (45 mins). In truth the guy in charge 'lost' our order and then tried to pretend we were being 'overtaken' by other customers who had phoned in orders. This was patently rubbish and this individuals's surly, rude and unpleasant attitude ruined the evening. We had previously eaten at Worthing Food Court on 3 occasions. We will do so again but will give the widest of wide berths to Bacco Pizza Truck !!
by Mark Hodgson
a year ago
I came here 3 times, but one time it was not open (mondays). I wanted to come more but i had to try more local food on my vacation lol. I got the same order both nights i got pizza, i had the pepperoni and added Jalapenos to it. It was very good pizza, highly recommend Bacco pizza.
Pizza ready pretty fast, in 10 min. (just enough time to walk to grocery store, grab 3 items, and self check out, and get back^^)
by adam clare
4 years ago
Not many pizza joints in Barbados that serve up good pizza. This was one of them. Located in this cute gathering of food trucks, Bacco makes as you order (takes about 10-15 mins). The crust and dough is a little softer than what I'm used to (Napolean style pizza) but I heard from some of people lining up to get the pizza was that this chef was trained in Italy (can't confirm or deny).
Either way, I enjoyed it!
by Jeremy Choi
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