Antipasti to share
Grilled vegetables, seafood, cheese and salumi: our starters arrive in shallow bowls at the centre of the table and are shared together, long before the pasta arrives.
The selection
Four groups on our menu
We arrange our starters by what they do at the table: vegetables make for an easy start, seafood adds an accent, cheese and salumi carry the meal, and warm plates come fresh from the kitchen afterwards.
Grilled and oven-roasted vegetables
Zucchini, peppers and aubergines are sliced, grilled and then marinated, still warm, in olive oil, garlic and herbs. Alongside them come marinated olives, pickled artichokes and toasted white bread. The lightest group – and the one most often reordered.
Seafood
A small part of the menu, but clear in flavour: anchovies on bread, squid in lemon and olive oil, and mussels when the market has them. Whatever isn't fresh that day simply isn't on the menu.
Cheese and salumi
Thinly sliced cured ham, salami and a robust hard cheese, alongside pecorino in chunks and a touch of honey. This group holds a table the longest and pairs well with a glass of red wine, even if only a dolce follows.
Warm starters
Stuffed mushrooms, baked aubergine slices and arancini go into the oven only after ordering and come straight to the table. That's why they take longer than the cold dishes – and why they're hot when they reach you.
From the kitchen
Prepared in the morning, plated only at the table
The vegetables are grilled in the morning and marinate in oil for hours; only once you order does the kitchen decide on quantity, plates and order.
- 1
Shopping in the morning
Vegetables, cheese and fish are bought fresh. If something isn't available in good quality, we remove it from the menu for the day – better one item fewer than one that's weak.
- 2
Grilling and marinating
Courgette, peppers and aubergine are sliced on the grill plate and then marinate while still warm in olive oil, garlic and herbs.
- 3
Ordering at the table
We ask about the size of your table and recommend a selection. It's best to mention intolerances and vegetarian preferences at this point.
- 4
Warm plates into the oven
Stuffed mushrooms and arancini go into the wood-fired oven only now, so they arrive hot at the table – the cold bowls are already there.
- 5
Served at the centre
The bowls don't come as individual portions but are placed at the centre of the table, with small forks and fresh bread. Refills are available any time.
One platter, many forks
Antipasti belong at the centre, not on a single plate. We arrange them for the table and keep refilling as long as people are still eating.
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What antipasti are especially good for
Not every guest comes for three courses: some tables order just antipasti and a glass of wine, others keep the starters going while waiting for pizza.
- Arranged for sharing: the bowls are placed in the centre of the table, with small forks and bread for everyone.
- Vegetarian selection: grilled vegetables, artichokes, olives, pecorino and baked aubergine.
- Also works as a light meal: two to three antipasti with bread are enough for someone who doesn't want a full course.
- Great for groups: platters can be adjusted to the size of the table, so no one has to order separately.
- Fits the waiting window: the cold bowls are ready while pasta and pizza are still being prepared.
- Intolerances: let us know before ordering what shouldn't go on the plate – we'll put the platter together accordingly.
Putting it together
Antipasti for the whole table
With us, the starters sit at the centre and everyone helps themselves. For two people we recommend three small plates; from four people onward, we're happy to put together a mixed platter for you.
Just tell our staff what you're in the mood for – we'll combine warm and cold so they complement each other and leave room for pasta or pizza.
Cold from the counter
- Marinated olives and pickled artichokes
- Vitello tonnato, thinly sliced
- Caprese with mozzarella and basil
- Bruschetta with tomatoes and garlic
- Homemade giardiniera from seasonal vegetables
Warm from the oven and pan
- Stuffed mushrooms from the wood-fired oven
- Melanzane alla parmigiana in a small portion
- Gamberi in olive oil with chilli and lemon
- Focaccia with rosemary and sea salt
- Arancini with rice and melted cheese
Dietary needs
Vegetarian, vegan, without wheat
A large part of our antipasti is made without meat and fish, and some plates are also dairy-free. Just tell us when ordering what shouldn't be on the table – the kitchen will swap out individual components as long as preparation allows.
- Vegetarian plates are marked on the menu
- Vegan options: olives, giardiniera, bruschetta, focaccia
- We'll leave out mozzarella or parmesan on request
- Our staff on site are happy to advise on allergens and ingredients
- If you have intolerances, feel free to mention them when booking
Good to know
Frequently asked questions about our antipasti
In the mood for an evening full of antipasti?
Reserve your table and we'll put together a fresh selection of starters for you.