Val's Restaurant Pizzeria

Thin Sliced Fillet of Pork, Creamy Savory Italian Sauce Made Blending Tuna, Anchovies Capers, Mayonnaise and Lemon Juice.

Paper Thin Slices of Raw Beef Tenderloin, Seasoned with Olive Oil, Lemon Juice, Salt and Pepper, Served With Rocket Salad and Shaved Parmesan.

Tender Juicy Meatballs of Beef, Bread, Grana Padano Cheese, Eggs, Garlic and Parsley, Simmered in a rich Tomato Sauce.

Caramelized Cherry Tomatoes, Fresh Burrata Cheese, Basil, Olive Oil.

Fresh Spaghetti Pasta, Luxurious texture, Sharp and Intensely Cheese, and pungent From fresh Peppercorn.

Fresh Tube shaped Pasta, Coated in a slow Cooked Meat Sauce.

Carnaroli Rice toasted with White wine, Cooked in Savory Broth and finished with Saffron and Grana Cheese.

Fresh Flat Ribbon of Egg Pasta, Tossed in a rich, earthy, and Aromatic Sauce made From Porcini Mushrooms.

Fresh Spaghetti Pasta with white wine sauté seafood (Mussels, Calamari, Prawns, Clams), served in a "bread Boat".

A classic pasta dish defined by its rich, creamy texture and savory, peppery flavor profile. Guanciale (Pork Cheek), Egg yolk, Parmigiano are the sauce component.

Cross-Cut Beef shanks, Braised slowly with wine, and Homemade beef juice.

Braised Beef Cheek in Red Wine Reduction.

Grilled Rib eye steak served thinly sliced over a bed of peppery rocket salad, finished with aged balsamic reduction, shaved Grana Padano, and premium extra virgin olive oil.

Layered fried Aubergine (Eggplant), Tomato Sauce, Mozzarella, and Parmigiano Cheese.

Roasted Sea Bass fillet, topped with sun-ripened cherry tomatoes, capers, olives, and extra virgin olive oil.

Bone-in Pork Cutlet, Breaded and Fried in Butter.

San Marzano tomato sauce and melted fior di latte mozzarella. Loaded with earthy mushrooms, tender artichoke hearts, and premium Italian ham, accented with a burst of tangy capers and finished with delicate shavings of Parmigiano Reggiano.

San Marzano tomato sauce and melted fior di latte mozzarella. Generously topped with slices of premium spicy salami and finished with fresh basil leaves.

A rich, melting blend of fior di latte mozzarella, tangy Gorgonzola, and savory smoked Scamorza. Elegantly finished with delicate shavings of aged Parmigiano Reggiano.

A rustic, hearty base of San Marzano tomato sauce and fior di latte mozzarella, loaded with spicy salami, savory Calabrian 'Nduja, and crispy pancetta. Elegantly finished with delicate shavings of Parmigiano Reggiano.

A vibrant base of San Marzano tomato sauce and melted fior di latte mozzarella, topped with succulent prawns and a bright grating of fresh lemon zest. Finished with a handful of peppery rocket and a delicate drizzle of extra virgin olive oil.

A rich white base layered with melted mozzarella and luxurious black truffle cream. Topped with earthy mushrooms and elegantly finished with Parmigiano Reggiano shavings and a fragrant drizzle of truffle oil.

A vibrant base of San Marzano tomato sauce and melted fior di latte mozzarella, topped with delicate slices of premium Prosciutto di Parma and a centerpiece of fresh, creamy burrata. Finished with peppery rocket and a drizzle of extra virgin olive oil.

A fiery classic featuring San Marzano tomato sauce and fior di latte mozzarella, topped with spicy salami and Calabrian 'Nduja. Finished with a delicate drizzle of acacia honey for the perfect sweet-heat balance and fresh basil.

(Val's Signature) A white pizza base topped with fresh fior di latte mozzarella and thinly sliced Mortadella IGP. Finished with creamy burrata, a drizzle of pistachio cream, fresh lemon zest, and a generous scattering of crushed pistachios.

Fior di latte Mozzarella, San Marzano tomato sauce, basil.

A smooth courgette cream base layered with grilled aubergines, sweet roasted peppers, and savory mushrooms. Beautifully finished with dollops of fresh, creamy Stracciatella cheese and a drizzle of extra virgin olive oil on a base of Fior di Latte Mozzarella and San Marzano tomato Sauce.

Vegetable stew dish characterized by its sweet and sour flavour, Aubergine, mixed colored peppers, Courgettes, adorned with a crowning layer of caramelized red onions.

Roast Potatoes Rosemary, Salt and peppers.

A selection of market-fresh vegetables lightly charred to perfection on our grill, finished with extra virgin olive oil and fresh herbs.

A vibrant assembly of locally sourced, farm-fresh produce.

Lady fingers, Espresso Coffee, Mascarpone Cheese, Pasteurized Eggs, Sugar, and Cocoa Powder.

Smooth and silky vanilla cream dessert.

Tube-Shaped air Fried Shell, Filled Whit a sweet Creamy Ricotta Mixture, Crushed Pistachio Chocolate chips

Vanilla Ice Cream, Paired with a Warm, Chunky Forest Fruit Compote

Soup served with artisan bread and butter.

Premium air-cured beef topped with rocket and shaved Parmigiano-Reggiano

cherry tomatoes, fresh Buffalo Mozzarella, and basil

toasted artisan bread, cherry tomatoes, garlic, olive oil

Wide ribbon pasta, wild mushroom sauce

crispy Beef cheek served over warm, traditional polenta

pan-fried breaded bone cutlet

Fresh sea bass fillet, pan-seared in white wine

extra charge for this main course option +€5

Vanilla cream topped with fresh berry compote.

Espresso-soaked biscuits layered with mascarpone cream.

Char-grilled t-bone beef with sides, served for two, perfectly cooked over open flame

Fresh lobster in aromatic tomato sauce

Bone-in ribeye steak, juicy and tender

Premium mixed seafood grilled to perfection

Caught and prepared with regional flair