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The calm, green interiors here make for an excellent place to unwind over sumptuous Italian fare. The thin-crust pizzas are light but sinful – try the kensu (pineapple, ham and onion), tarantina (assorted fresh fish, prawns capers and parsley) or patapazza with French fries. Delicious antipasti include the beetroot carpaccio with rucola and caramelised walnuts, a toothsome variety of crostini, tenderloin carpaccio with parmesan shavings and an extra virgin olive oil drizzle, and fresh prosciutto. In primi (first course), there is all manner of pastas – pillowy gnocchi in a carrot-bacon-sage-cream sauce, spaghetti with meatballs, tortelloni stuffed with salmon in a cream and white wine sauce, and an al polpo di granchio of pasta with crabmeat and a hint of parsley-cream-tomato sauce. For mains, the broccoli-cauliflower cheese bake mingles on the menu with chicken breast in delicious avatars: medallions, involtinis, chops, grills, fillets and more. End with the torta di mele (cinnamon apple-stuffed puff pastry), carpaccio di ananas (pineapple shavings, with ricotta and cinnamon cream) or cannoli Siciliani (crunchy pastry tubes filled with chocolate cream, ricotta and cinnamon).