Family-run Italian restaurant group San Carlo has announced the launch of its autumn-winter menu, marrying comforting winter warmers with fresh, authentic ingredients.

It features a variety of carne (meat), pesci (fish), and pasta dishes, as well as new starters and sides. The new menu is available now at San Carlo sites including Leeds, Manchester and Liverpool.

New starters include the Salmone Affumicato (smoked salmon with shallots, capers, lemon, and Altamura bread) and Heritage Tomato Salad (marinated tomatoes with goat cheese, black olives, and basil).

The new carne offering at San Carlo this winter is the Beef Cheek & Spinach, a rich and indulgent dish featuring tender, slow-cooked beef cheek complemented by a bright and zesty gremolata (parsley, capers, garlic), alongside a serving of perfectly sautéed spinach for a well-balanced plate.

For diners who prefer seafood over red meat, guests are invited to try the Branzino (Cartoccio), a whole sea bass delicately baked in parchment paper, accompanied by tomatoes and olives that enhance its natural freshness.

Pasta highlights include San Carlo’s take on the iconic vodka rigatoni, the Pipette Piccanti, plus the Trofie Salsiccia & Fagioli (trofie pasta with sausage, borlotti beans, tomato sauce, and pecorino), and the Cartellate Zucca e Tartufo (pumpkin and pecorino-stuffed pasta with sage, butter, and truffle).

Guests are also invited to try a San Carlo favourite, the Ravioli Tartufo, a handmade ravioli filled with pecorino cheese and truffle, with a cream, Grana Padano and truffle oil sauce, topped with truffle.

The launch of the autumn-winter menu for 2025 is the latest news from the San Carlo restaurant group that opened its first restaurant in 1992 on Temple Street, Birmingham.

Now a £100M award-winning family-run restaurant group, San Carlo has 25 authentic Italian restaurants across the UK. Through its growth, San Carlo has remained rooted in its heritage.

More details: www.sancarlo.co.uk