Early Dining Menu

Early Dining Menu


Available to order 6-7.30pm but vacate the table at your leisure.
£16.95 2 courses or £18.95 3 courses.
(not available for parties over 8)


Bruschetta con Bresaola Fontina e Cetrioli
Toasted artisan bread topped with bresaola, Fontina cheese and baby pickles. V option available.

Zuppa Fatta in Casa V
Freshly made soup of the day, served with warm rustic bread.

Pomodoro con Tapenade di Olive e Ricotta con Cipolle Croccanti V
Chilled, slow roast tomato topped with olive tapenade and ricotta, sprinkled with crispy
onions and truffle infused croûtons.

our A LA CARTE menu is always available.


Pollo alla Boscaiola
A free range chicken breast in a creamy mushroom, tomato and tarragon sauce. Served with peas,
carrots and roasted potato.

Pappardelle con Funghi Misti Burro e Salvia V
Pappardelle pasta with mixed wild mushrooms, sautéed in butter, garlic and sage. Finished with vegetarian Parmesan cheese.

Merluzzo con cozze al Guazzetto
Cod loin in a fiery N`duja (soft spicy salami), tomato, olive and white wine Guazzetto sauce. Served with spinach, tender stem broccoli and crispy bread crostini.


Coppa Rossa
A luxurious mixed berry semifreddo ice cream.

Gelati e Sorbetti (2 scoops)
A selection of Italian ice creams and dairy free sorbets.

Bigne al Cioccolato
Chocolate Bigne (Italian profiterole).


Opening Times

Lunch 12pm to 2.15pm (Last orders) Tue-Sat
Dinner 6pm to 10.15pm (Last orders) Mon-Sat
Closed Bank Holidays

To book, please call 0121 426 2444 (booking essential)

Buonissimo was named one of the Top 50 restaurants in the UK for service in the 2018 Top Table Diners' Choice Awards.

Buonissimo will reopen as normal on July 4 and we are now accepting restaurant bookings.

We will also be operating a new call and collect takeaway menu from July 4. Available at lunch Tuesday to Saturday, 12pm-2pm (last orders) and in the evening Monday to Saturday, 6pm-9.30pm (last orders). Please call 0121 426 2444 to order.

Click here to view our Takeaway Menu.

Grazie mille!

Matteo and all the team at Buonissimo.