Mohyeon pizzeria in Yongin: six-cheese fig honey pizza, Bonaricetta

Where is Bonaricetta? Hours and parking in Mohyeon, Yongin

Bonaricetta is a Neapolitan wood-fired pizza and pasta restaurant on the 2nd floor of 13 Baegokdae-ro 2402beon-gil, Mohyeon-eup, Cheoin-gu, Yongin-si, right in front of Hankuk University of Foreign Studies. It's open Wednesday to Monday from 11:30 to 21:00, with last orders at 14:00 and 20:00, a break time from 15:00 to 17:00, and closed every Tuesday. They take reservations and group bookings, offer takeout and baby chairs, and there's parking right in front of the building.

I visited Bonaricetta, a wood-fired pizza spot in Mohyeon, Yongin 😊 It's a Neapolitan wood-fired pizza and pasta restaurant right in front of Hankuk University of Foreign Studies, and there's parking space in front of the building, so I was able to park comfortably before heading in.

Just a heads up — they're closed every Tuesday, and there's a break time from 15:00 to 17:00, so plan your visit accordingly.

Window seats and group tables: the weekday lunch mood

Inside, Bonaricetta has a relaxed layout with group seating available, and when we arrived around noon on a weekday, there were already plenty of reserved tables and people already eating. We were shown to a window seat, sitting side by side for our meal.

The interior has a warm, cozy atmosphere — clean and pleasant. The space feels roomy, and with group seating available it's also great for family or group gatherings. We visited around noon on a weekday, and since a lot of seats were reserved or already occupied, we were seated at a window table. The window seats are a cute, cozy little spot perfect for two people sitting side by side — great for a date or a quiet meal with a friend.

Bonaricetta's menu and its Caputo Cup award

Bonaricetta's menu centers on wood-fired pizza and pasta, including pizzas like Miso Porcini, Steak, Margherita, Bufala Margherita, and Four Cheese, plus pastas like Shrimp Aglio e Olio, Arrabbiata, and Truffle Cream Paccheri. What we ordered that day was the six-cheese pizza and the shrimp aglio e olio.

Two of Bonaricetta's chefs took part in the Korea Championship of the Caputo Cup Neapolitan Pizza Competition held this past April, and both passed the official master certification for traditional Neapolitan pizza run by the Neapolitan Pizza Association — and even won third place in the contemporary category for a creative take on Neapolitan pizza. So I'd been curious about their pizza even before visiting.

They also have a review event running, so join in and you can get a free drink.

After ordering, I also looked over their guide to the best way to enjoy wood-fired pizza. 'Bonaricetta' means 'delicious recipe' in Italian, and in the spirit of delivering true Italian flavor, they use 100% Italian flour, Italian cheese, and Italian tomato sauce, with a hydration rate of over 75%, kneading fresh dough by hand every morning.

The open kitchen wood-fired oven and self-serve bar

Once you order a wood-fired pizza, they get right to making it — since the oven and cooking area are set up as an open kitchen, you can watch them make it right from your table.

Aprons, wet wipes, and napkins are all set out at the self-serve bar.

How the shrimp aglio e olio tastes

The shrimp aglio e olio came with big, plump shrimp that had a great snappy texture, paired with a subtle garlic aroma and the clean richness of olive oil — the texture was great and it was seriously delicious.

Six-cheese pizza with fig and honey: how to eat it

Bonaricetta's six-cheese pizza is topped with fior di latte, chive cheese, camembert, feta, gorgonzola, and grana padano, plus figs. I enjoyed it by folding it twice and dipping it into honey.

On the soft, chewy dough, the six cheeses and fig topping don't spill out if you fold the pizza in half twice — dip it generously in honey and your mouth fills with sweetness alongside a savory, deep, rich cheese flavor. Even the edge of the crust wasn't dry at all — it was moist and chewy, letting you really taste the charm of the 72-hour fermented dough. True to a proper wood-fired pizza, it had good moisture and the natural flavors of the ingredients came through well — I'm a cheese lover, so I really enjoyed this one.

Is Bonaricetta worth a visit?

Bonaricetta is a Neapolitan wood-fired pizza and pasta restaurant in front of Hankuk University of Foreign Studies in Mohyeon, Yongin — a place where you can enjoy proper wood-fired pizza, with a crust that's crisp yet chewy from the oven and fresh ingredients layered on top in great combinations.

With its comfortable, cozy atmosphere and friendly service, I'd recommend it as a great wood-fired pizza spot in Yongin to visit with family or friends.