Autumn comfort food at Fienalasagna, ragù and mushrooms

Our lasagna is layers of fresh pasta, slow-cooked beef ragù, creamy béchamel, mozzarella and parmesan. The same ragù goes into the spaghetti bolognese, which Katelyn rated alongside her drink: Best aperol spritz and spaghetti bolognaise I've had in a while! (Katelyn S., Google review). If you'd rather have something lighter but still warming, the ravioli ricotta and spinach comes in a sage and butter sauce.

Autumn is mushroom season, and the menu has them in three forms:

• Funghi al forno to start: a baked flat mushroom with ricotta and spinach sauce and parmesan (vegetarian, gluten-free).
• Risotto mushrooms: creamy Arborio risotto with mushroom, parmesan and butter (vegetarian, gluten-free).
• Arancini mushroom with saffron sauce, if you want to share something first.

Gluten-free penne is available for every pasta dish, so the bolognese works for coeliac guests too.

For a heavier plate, the lamb cutlets come grilled with beef jus and roasted potatoes, and the saltimbocca alla Romana is pan-fried veal with Parma ham and sage in a butter and sage sauce. John had just been to Italy: I was in Napoli last week and the food wasn't far off from the real deal. (John M., Google review).

Our wine list leans Italian. For autumn, try the Montepulciano d'Abruzzo (plum and red berry, soft tannins), the Vitis Nostra Nero d'Avola from Sicily (black cherry, dried fruit, hints of chocolate and spice), or go big with the Barolo or the Fidora Amarone.

“Lovely setting, great food and very friendly and attentive service.”

Craig, Google review, 2026

The dessert menu has the soufflé al cioccolato with its liquid chocolate centre, a warm chocolate brownie with ice cream, and an affogato if you want coffee and dessert in one. Ayub's pick still stands: the tiramisu was a highlight! (Ayub, Google review).