Ital­ian dishes served per­fectly

The Scarborough News - - NEWS -

This week’s restau­rant re­view is on Gian­nis – one of the best Ital­ians in Scar­bor­ough. Find out why we have rated it an 8/10 on page 52.

Scar­bor­ough is blessed with fine Ital­ian res­tau­rants and Gian­nis is up there with the best.

It has been a fix­ture of Cas­tle Road for many a year and has, in the past decade, ex­panded its floor space to cater for its pop­u­lar­ity.

In our fam­ily, it is a first port of call for a cel­e­bra­tion, know­ing the ser­vice will be ex­cel­lent and food su­perb.

From the opera purring from the in­vis­i­ble sound sys­tem to the charm of the wait­ers and from the chic decor to the food on the plate – it is Ital­ian.

I dined with a friend who had never, de­spite liv­ing in Scar­bor­ough for more than a decade, been to Gian­nis. It was a de­light to see her en­joy the food and at­mos­phere. Pizza, pasta, burg­ers, fish, veg­e­tar­ian dishes, steak and chicken are the sta­ples of the menu which also of­fers a spe­cials board.

Mus­sels cooked in white wine, chilli and toma­toes was my choice for a starter £7.49). They were served with a nice chunk of fo­cac­cia to mop up the tangy, thick sauce. Shirley opted for prawn cock­tail – served post-retro on a plate – with ac­com­pa­ny­ing Ital­ian mixed leaves and cor­ner of fo­cac­cia £6.99.

The plen­ti­ful prawns in a thick creamy sauce were de­clared de­li­cious. Lasagne with side salad was my pick of the mains (£7.49). I love its steam­ing hot, meaty, cheesy goo-iness. The por­tion is more than am­ple – the more you eat, the more you seem to have left.

Shirley opted for duck from the spe­cials board (£14.99). Carved thick slices of ten­der meat ar­rived with a boat­ful of tangy plum sauce, po­ta­toes and sea­sonal vegeta­bles.

It would be rude to leave an Ital­ian restau­rant with­out some hanky panky – that’s a slice of crunchy bis­cuit base topped with vanilla and choco­late ice-cream and fudge layer £4.99.

Pavlova and ti­ramisu were among the dessert choices with prof­iteroles and cheescake.

Book­ing is al­ways ad­vis­able. Gian­nis also does an early bird menu – and, no self-re­spect­ing restau­rant is with­out th­ese nowa­days – of­fers an ar­ray of gins.

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