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San Carlo Review

A 'hood and burn' pizza oven is one of the novel features of this good-looking contemporary Italian restaurant. It's one of a small nationwide group and is certainly several notches above the usual city-centre 'ristorante italiano'.

The menu ploughs its way through some 140 dishes with scores of pizzas and pasta dishes backed up by starters such as tuna carpaccio and spiced Italian sausage and borlotti beans with grilled polenta, and copious main courses ranging from escalope of veal with porcini mushrooms and white wine sauce to pan-fried fillet steak served in port and Dolcelatte sauce.

There's also a daily blackboard of fish dishes that could take in moules marinière, grilled Dover sole, lobster tagliolini, sea bass, turbot and more besides.

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