Bufalina has operated on East Cesar Chavez since 2013, focused on Neapolitan pizza and seasonal Italian cooking. Chef Eli Rodriguez runs a kitchen that makes its own cheeses, bread, and pasta, sourcing locally where it can. The pizza list ranges from a stripped-down marinara and red pie to margherita, calabrese, and a potato pie with guanciale and cured egg, while pasta options include cavatelli al pomodoro, orecchiette, and pappardelle with Neapolitan ragù.
Wine is a defining piece of the restaurant. The list runs past 500 bottles, built around small producers working organically, biodynamically, or with low intervention, with an emphasis on women, LGBTQ, and other underrepresented winemakers. The James Beard Foundation named the program a semifinalist for Outstanding Wine Program in 2024.
The Infatuation scored Bufalina 9.4 out of 10, and A Taste of Koko named it among Austin's best restaurants for 2025.
Wine is a defining piece of the restaurant. The list runs past 500 bottles, built around small producers working organically, biodynamically, or with low intervention, with an emphasis on women, LGBTQ, and other underrepresented winemakers. The James Beard Foundation named the program a semifinalist for Outstanding Wine Program in 2024.
The Infatuation scored Bufalina 9.4 out of 10, and A Taste of Koko named it among Austin's best restaurants for 2025.