LIVE
ENTERTAINMENT
Lucio Savva
every Friday & Saturday
Book your table +357 25318709
*Pizza Express Limassol only
Discover our food
Our passion for Italian food can be traced back to the swinging 60s - to our founder, Peter Boizot, and his love affair with Italy. From light pizza, vegan meals and gluten-free dishes with fresh ingredients and healthy recipes, our menus have something for everyone.
Reservations in Limassol & Paphos
Book a TableTop Picks
Burrata & Prosciutto
Burrata mozzarella, prosciutto ham, cherry tomatoes, baby rocket, pine kernels with a touch of balsamic glaze
French Drumsticks
French coated fried drumsticks. Served with Arrabiata sauce, with a touch of parmesan & parsley
Porcini Tortelleni
Tortellini filled with porcini & served in a creamy mushroom sauce with crispy pancetta
Caprese Portobello Mushroom
Portobello mushrooms filled with mozzarella cheese, olives, semi dried tomatoes and finished with balsamic glaze. Served with mixed leaves
Penne Pasta Salad with Pesto
Al dente Penne pasta, with pesto sauce & a touch of mayonnaise, baby rocket, sun-dried tomatoes, pine kernels’ & Grana Padano cheese shavings (Served cold)
Caprese & Prosciutto Salad
Prosciutto ham, buffalo mozzarella, marinated tomatoes, olives, roasted peppers, baby spinach, baby rocket, basil & pine kernels’ with pesto & balsamic dressing
BBQ Burnt Ends
Slow-cooked beef brisket with a hint of chipotle, sweet & smoky BBQ sauce, mozzarella, red onions, topped with roasted tomatoes & parsley
Garlic Prawns
A seafood-lovers delight. Succulent garlic king prawns on an Italian tomato base, with mozzarella, red onions, baby plum tomatoes, fresh parsley & a squeeze of lemon
Lava pizza
Burrata mozzarella, black olives, cherry tomatoes, fresh basil, rosemary, polenta & tomato sauce
Gamberettini with Ouzo
Prawns in a creamy tomato sauce with ouzo, mushrooms, spring onions & fresh basil
Pancetta & Gorgonzola
Crispy pancetta in a creamy sauce with spinach, cherry tomatoes & with a touch of gorgonzola
Chocolate Surprise
Rich chocolate cake with poached pear in the middle, hazelnut gianduja sauce. Served with bourbon vanilla ice cream
