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This energetic, farm-to-table restaurant serves up Neapolitan-inspired pizza complemented by a weekly-changing roster of seasonal antipasti, piatti (small entrees), beer, wine and more. A family-owned business, Pizzeria Delfina is a neighborhood establishment through and through that continues to bring people together around fresh, handmade, delicious food.
Relaxed urban pizza joint with some al fresco tables & an Italian wine selection.
Hours
| Friday | 4:30–10 PM |
| Saturday | 4:30–10 PM |
| Sunday | 4:30–9 PM |
| Monday | 4:30–10 PM |
| Tuesday | 4:30–10 PM |
| Wednesday | 4:30–10 PM |
| Thursday | 4:30–10 PM |
Address and Contact Information
Address: 3621 18th St, San Francisco, CA 94110
Phone: (415) 437-6800
Website: https://www.pizzeriadelfina.com/location/mission-district/
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Order and Reservations
Order: Order online
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Mission District – Pizzeria Delfina
Mission District. ORDER in House Pickup. ORDER Delivery DoorDash UberEats Grubhub. a store front at night. Hours & Location. 3611 18th Street, San Francisco, CA …
Delfina | Book Your Event Today
LOCATION. 3621 18TH STREET SAN FRANCISCO, CA 94110. between Guerrero & Dolores. PIZZERIA DELFINA · RESERVATIONS · click here · HOURS. Monday-Saturday 5:30pm-10pm.
Pizzeria Delfina
MISSION DISTRICT. 3611 18th Street, San Francisco, CA 94110 415.552.4055 · Order Pickup ; PACIFIC HEIGHTS. 2406 California Street, San Francisco CA 94115 415.440.
Reviews
Katy
We came here on NYE without having been here before and just hoped for the best. We loved the atmosphere immediately. The service was fast too which was great!
In terms of the food, we were actually shocked by how good the olives and the pane e pala were. Suggestion: get the bread with the ricotta—you won’t be sorry.
The amatriciana pizza was also super good, salty in all the right ways, and the pasta (specially the tagliatelle) was amazing. We split a bunch of dishes for three people, which is what I recommend doing so everyone can try everything. Portion sizes are pretty solid too. Definitely will be back 🙂
… moreIn terms of the food, we were actually shocked by how good the olives and the pane e pala were. Suggestion: get the bread with the ricotta—you won’t be sorry.
The amatriciana pizza was also super good, salty in all the right ways, and the pasta (specially the tagliatelle) was amazing. We split a bunch of dishes for three people, which is what I recommend doing so everyone can try everything. Portion sizes are pretty solid too. Definitely will be back 🙂
Chasity Phelps
Delfina was absolutely divine! I had the Pappardelle & Duck Sugo
(orange gremolata), and tried the Ricotta Cavatelli
(lamb meatballs, dandelion greens) and literally did a little dance of joy when I tasted each. I could happily eat either dish for the rest of my life! We also shared Pane a Pala
with Delfina ricotta and dried tomatoes; Warm Castelvetrano Olives. For dessert Affogato Corretto
(fior di latte gelato, moka pot espresso,
Margerum amaro, almond cantucci) and Cocoa Nib Pavlova (caramel gelato, warm chocolate sauce, hazelnuts).
Every single dish that touched my lips was such an enjoyable experience. The staff was amazing, the atmosphere was amazing, and there was a line down the sidewalk waiting for the restaurant to open even though we all seemed to have reservations. This is absolutely a restaurant that needs to be on your bucket list if you’re a foodie!
Thank you for the joyful experience, and I hope I get to come back in the future! If not, feel free to branch out to Bowling Green, KY!
… moreMargerum amaro, almond cantucci) and Cocoa Nib Pavlova (caramel gelato, warm chocolate sauce, hazelnuts).
Every single dish that touched my lips was such an enjoyable experience. The staff was amazing, the atmosphere was amazing, and there was a line down the sidewalk waiting for the restaurant to open even though we all seemed to have reservations. This is absolutely a restaurant that needs to be on your bucket list if you’re a foodie!
Thank you for the joyful experience, and I hope I get to come back in the future! If not, feel free to branch out to Bowling Green, KY!
Bisrat
They added some type of meat other than the anchovies in my pizza without specifying it on their menu and I accidentally bit into it! The pizza also came in burnt and tasted very acidic. Would not recommend at all!
… moreNick Huang
Nice ambience, solid friendly service. I’d come here again. Good for a date night. Extensive wine list, would order the margarita pie next time.
Skip the castelvetrano olives, nothing special. Chicken liver crostini was solid, good ratio of liver to toast, and the little radish and olive on the plate was nice. You do taste the liver though, don’t get me wrong.
Gnocchi with nettle pesto was very good, nice texture on the gnocchi, not too firm or bouncy. Pesto and fonduta were rich, the chanterelles adds needed textural and flavor contrast. Pizza with fungi was solid but I’d recommend the margherita next time for more contrast with the acid of the tomatoes. The crust is really good here, nice chew, solid base with a little droop. The fungi pizza was just a little one note with the richness from the cheese and a little savoriness from the mushrooms, missing some acid for freshness for balance.
Market price on the 1lbs roasted snapper (other option was sea bream) was $42. Nice firm flesh and they remove the central bone in advance. The preserved Meyer lemon on the side was only ok, the parsley sauce was better, the grilled scallions quite good. We picked the cabbage with bagna cauda for our side – great execution/char on the cabbage, the sauce was savory without tasting fishy at all with some crouton/crispy breadcrumbs for contrast. Highly recommend the cabbage.
Buttermilk panna cotta nailed the texture but my table mates commented that it just felt like Greek yogurt given the tang and that’s fair. It’s hard to get the passion fruit on the spoon so it’s a bit of a waste. For the brown butter gelato and blood orange sorbet to, the gelato was better imo, more depth of flavor, quite dense, but it overall tasted more milky like a fior di latte with just a touch of nutty brown butter at the end. I wonder if they add more milk solids to the butter to bump that up. Blood orange could have been more orange-y, get some oil extraction of the peels or something.
… moreSkip the castelvetrano olives, nothing special. Chicken liver crostini was solid, good ratio of liver to toast, and the little radish and olive on the plate was nice. You do taste the liver though, don’t get me wrong.
Gnocchi with nettle pesto was very good, nice texture on the gnocchi, not too firm or bouncy. Pesto and fonduta were rich, the chanterelles adds needed textural and flavor contrast. Pizza with fungi was solid but I’d recommend the margherita next time for more contrast with the acid of the tomatoes. The crust is really good here, nice chew, solid base with a little droop. The fungi pizza was just a little one note with the richness from the cheese and a little savoriness from the mushrooms, missing some acid for freshness for balance.
Market price on the 1lbs roasted snapper (other option was sea bream) was $42. Nice firm flesh and they remove the central bone in advance. The preserved Meyer lemon on the side was only ok, the parsley sauce was better, the grilled scallions quite good. We picked the cabbage with bagna cauda for our side – great execution/char on the cabbage, the sauce was savory without tasting fishy at all with some crouton/crispy breadcrumbs for contrast. Highly recommend the cabbage.
Buttermilk panna cotta nailed the texture but my table mates commented that it just felt like Greek yogurt given the tang and that’s fair. It’s hard to get the passion fruit on the spoon so it’s a bit of a waste. For the brown butter gelato and blood orange sorbet to, the gelato was better imo, more depth of flavor, quite dense, but it overall tasted more milky like a fior di latte with just a touch of nutty brown butter at the end. I wonder if they add more milk solids to the butter to bump that up. Blood orange could have been more orange-y, get some oil extraction of the peels or something.
Wesley Yu
Limited menu but very delicious thin crust pizzeria. Ingredients seemed / tasted high quality. Service was Ok but there were only two of them and it was quite busy.
It was my first time so I can’t say I’ve tasted a decent portion of the menu. That being said, the meatball dish and all the pizzas we’re good.
They have a gluten free option for the pie crusts.
… moreIt was my first time so I can’t say I’ve tasted a decent portion of the menu. That being said, the meatball dish and all the pizzas we’re good.
They have a gluten free option for the pie crusts.
Brian Houk
First time here and I will be back!! The pizza was exceptional as well as the pastas and the octopus was supposed to be a shared plate in the group, but I ate it all myself! This will become a standard for me when I visit San Francisco going forward!
… moreShivam Trivedi
Excellent pizza place with a large variety. I went with a large group and we ordered a number of them. The Panna and Margherita pizza were delicious. The pizzas with the eggs were interesting and delicious. The star of the show was the “cheese balls” appetizer though, and I feel like I can eat 20 of them. Good desserts too!
This place is small, so not ideal for large groups. This place is open all day unlike the place next door which is only open for dinner. The atmosphere is relaxed and casual, making it great to go out with friends or on a chill date.
… moreThis place is small, so not ideal for large groups. This place is open all day unlike the place next door which is only open for dinner. The atmosphere is relaxed and casual, making it great to go out with friends or on a chill date.
Mimi
Hands down the best Italian restaurant in town! The service is really good. They have each staff taking care per tables, foods ordered came out fast, wine was amazing. You should check it out when you’re in SF!
… moreReena Patel
Cannot comment on atmosphere as we did takeout. The pizza tasted really nice and flavourful however I think the crust became stale in the delivery process. Not the restaurants fault I like to go and eat in the restaurant next time!
… moreBrooke Poole
Get the buttermilk panna cotta. Oh my god. I review a lot of desserts on here and like, this is a top notch dessert. They only have two desserts on their menu, but now I’m really curious about that tiramisu. The panna cotta was so perfectly balanced, tangy, perfect texture, and just the right touch of passionfruit. I saw the thyme on top and I wasn’t sure I’d love that raw, but boy was I wrong. I heard mf angels singing. Pizza-wise, I got the 4 Formaggi and my partner got the Margherita and as you can see they’re both pretty big. We thought they’d be smaller, more individual pizzas. My pizza was good – out of this world crust! – but I wish I’d added stuff, I’m used to smellier and sharper cheese on my multi-cheese cheese pizza. This was more subtle but still a whole lot of flavor. LOADED WITH CHEESE. The Insalata Tricilore was pretty good. Nice dressing, with the grana padano was one of the most flavorful bites of the meal (the most flavorful was the panna cotta).
… more