A Tuscan style salad popular in the summer. Tomatoes, basil, garlic, olives and cucumber combined with generous chunks of ciabatta bread soaked in the salad juices. PASTA E RISOTTO A choice of any of our pasta dishes offered on the menu – with the exception of Fagottini all’aragosta and risotto al nero di seppia. Prime fillet steak in a rich beer and onion sauce. Served with roast potatoes, carrots and spinach. Buonissimo believes in word of mouth recommendation to attract new customers. Our reputation is based on the quality of our freshly prepared food, at reasonable prices, in relaxed and welcoming surroundings.

A Tuscan style salad popular in the summer. Tomatoes, basil, garlic, olives and cucumber combined with generous chunks of ciabatta bread soaked in the salad juices. Layers of grilled aubergine “parmigiana style” with mozzarella, basil and rich tomato sauce. Topped with herb and vegetarian parmesan crumbs. Usually the aubergines are deep fried: however, we grill ours as the healthier option. If you have a gluten intolerance, we can always create some dishes which are gluten free. Please speak to us for further details. LE BRUSCHETTE Spaghetti in a rustic tomato sauce with a hint of chilli, guanciale (cured pork cheek) and red onion. Topped with pecorino cheese.including Limoncello (served chilled), Nocello (hazelnut liqueur), Grappa and Amaro Averna. And of course you can change any one of them with your favourite liqueur. Home-made aubergine cakes on a bed of oven baked anelletti pasta in an aromatic tomato sauce, finished with pecorino cheese.

Spaghetti chitarra in a rustic, slow cooked meat râgù. Topped with Pecorino cheese. (Usually eaten on a Sunday) Grilled Sea Bream fillets served with bagna cauda, a dressing bursting with flavours of anchovy, walnut, garlic and olive oil. Served with diced herb potatoes, salad leaves and green beans. Artisan filled pasta with lobster and mixed shellfish. Cooked in a cream, tomato and tarragon sauce. Traditionally Italians do not serve cheese on a fish pasta – but if you like it, feel free to ask! Pasta twists with roast garlic, chilli and oyster mushrooms. Tossed in a cream and vegetarian Parmesan.Shelled king prawns in a spicy tomato, n`duja (spicy Calabrian salami) and olives. Served with ciabatta bread. PASTA E RISOTTO A selection of Italian cheeses to include gorgonzola, spicy Sicilian pecorino and taleggio. Served with grapes, celery and biscuits. Pan-fried escallope of veal, topped with Parma ham and sage in a white wine and butter sauce. Served with diced herb potatoes with fine beans, pine nuts and cherry tomatoes. A platter of marinated bresaola (Italian style cured beef), buffalo mozzarella and plum tomatoes, drizzled with olive oil. Served with toasted ciabatta bread. Fillet of fresh salmon in a cream, leek and artichoke sauce. Served with a timbale of rice and broccoli florets.