Yongin pizzeria near HUFS: margherita vs miso porcini, Bonaricetta

On a day when I really wanted pizza — not the usual delivery kind, but something fresh out of a wood-fired oven — I went looking around Mohyeon in Yongin and ended up at Bonaricetta, right in front of Hankuk University of Foreign Studies' Global Campus.

Since it was my first visit, I thought about ordering pasta too, but that day I wanted to really focus on the pizza itself, so I stuck to just two: the margherita and the miso porcini.

Where is Bonaricetta, and is there parking near HUFS Global Campus?

Bonaricetta is close to the university's Global Campus, so it wasn't hard to find. Parking is available in a free open lot on the building's first floor.

That said, since it's near a residential area, spots can get scarce on weekends because of residents' cars — worth keeping in mind. If the lot is full, roadside parking nearby is apparently an option too.

We visited on a weekday right after break time ended, and luckily got seated right away with no wait.

Bonaricetta's seating and the open view of the wood-fired oven

Inside, the vibe was cozier than I expected, with a good mix of regular tables, bar seating, couple seats, and even floor seating.

There's also seating for groups of up to 10, so it seemed like a good spot for both dates and bigger get-togethers. What really caught my eye, though, was the wood-fired oven in the back — watching the pizzas actually being baked made the wait after ordering feel exciting.

Also, Bonaricetta's chef apparently placed 3rd in the Contemporanea category at their first-ever entry in the Caputo Cup Naples Pizza Korea Championship, which raised my expectations for the pizza even more.

Bonaricetta's pizza menu and 72-hour cold-fermented dough

They use 100% Italian flour and make the dough fresh every morning, cold-fermenting it for 72 hours — and after tasting it, I understood exactly why I'd been curious about the texture.

The pizza lineup was more varied than I expected. Alongside basics like marinara, there was pepperoni, ratatouille, corn bacon, four cheese, and sweet pumpkin gorgonzola, plus pasta on the menu too.

After a long deliberation, we went with a combo of one basic pizza and one pizza we were curious about.

Bufala Margherita, 22,000 won

First up was the bufala margherita. It's the most basic pizza on the menu, topped with tomato sauce, fior di latte, and basil, and it looked genuinely appetizing fresh out of the wood-fired oven. The menu price is ₩22,000.

The crust was baked to a golden brown, and the tomato sauce and cheese were spread evenly across the center. The first bite gave a bright, tangy tomato flavor first, followed by the soft richness of the cheese.

With the basil aroma layered on top, the overall taste was clean and never got tiring, so I kept reaching for more. The dough was also chewier than I expected.

The center ate soft alongside the toppings, while the crust had a satisfying chew — and I'm usually someone who skips the crust, but this time I kept eating it right to the end.

Miso Porcini, 30,000 won

Second was the miso porcini, which I'd been curious about from the name alone. It's topped with miso glaze, porcini, hazelnut crumble, chives, black truffle, porcini cream sauce, and chive garlic cheese, priced at ₩30,000.

Placed next to the margherita, it looked completely different right away. Tasting it, the deep, savory flavor of mushroom came through first. The porcini and truffle aroma rose up subtly, and the salty umami of the miso glaze added even more depth — much richer overall than the margherita.

With the porcini cream sauce and garlic cheese blending in, the whole thing felt soft and nutty — and the hazelnut crumble scattered throughout was such a fun touch. Crunchy and nutty against the soft cream and cheese, the texture kept shifting even within a single slice.

The toppings were generous too, so it never felt like just eating dough — you could really taste the ingredients.

How the two Bonaricetta pizzas compared

Alternating between the two at Bonaricetta, I got why picking the right pizza matters so much. The margherita was fresh and light, while the miso porcini was nutty and deeply savory — two completely different styles.

Personally, I loved switching between the two. A bite of margherita, then miso porcini for that rich depth, then back to margherita to reset my palate — haha. If it's your first visit, I'd recommend doing what we did: one basic pizza plus one pizza with real character.

Is Bonaricetta worth it for wood-fired pizza in Yongin?

This time, since I wanted to really focus on the pizza, we skipped pasta and sides and just had the two pizzas — and honestly, that let us focus fully on each one's flavor and dough. Being fresh out of a wood-fired oven, the crust had a great chew, and with generous toppings, every slice was packed with flavor.

If you're looking for a date spot near Hankuk University of Foreign Studies, this works well, and if you're after a proper wood-fired pizza spot in the Mohyeon area of Cheoin-gu, it's worth remembering.

If you want something a bit more unusual than typical pizza, the miso porcini is worth trying too. We focused only on pizza this time, so next visit I'm planning to try the pasta as well. I came here originally just looking for pizza in Yongin, and the fact that I'm already curious about the pasta menu means I'll definitely be back.