San Carlo reveals its newest seasonal menu

Leeds’ much-loved Italian dining institutions, San Carlo and San Carlo Flying Pizza, are getting into the seasonal spirit with a new menu that brings a little Italian indulgence to the colder months.

Think slow-braised beef cheek, smoked pasta, fresh black truffle and a rather theatrical risotto finished tableside in a pecorino wheel.

A landmark in Leeds’ dining scene, San Carlo has built its reputation on classic Italian cooking with a luxurious edge, and its autumn-winter 2026 menu is firmly in keeping with that tradition.

The new starters make a strong case for settling in for the full Italian dining experience. Insalata di Zucca combines roasted pumpkin with chestnut mushrooms, ricotta salata and toasted hazelnuts, finished with fresh black truffle.

Meanwhile, the Carpaccio di Vitello pairs thinly sliced, slow-cooked veal with silky celeriac cream, wild mushrooms, Grana Padano and generous shavings of truffle.

For something a bit lighter, the Carpaccio di Barbabietola brings together delicate beetroot, creamy goat’s cheese, asparagus and toasted herb breadcrumbs, with a yuzu honey dressing adding a bright, citrusy finish.

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There’s also a comforting Zuppetta di Mare, a Mediterranean fish soup filled with shellfish and sea bass, served with toasted Altamura bread for mopping up every last bit.

Pasta is, naturally, a big part of the San Carlo menu. This season’s additions include smoked rigatoni served with either tender monkfish and a rich seafood bisque, or slow-cooked pork rib ragù with pecorino.

One dish that has definitely caught our eye is the Risotto Zucca & Tartufo. Made with pumpkin and finished at the table inside a pecorino cheese wheel before being topped with fresh black truffle, it’s the sort of dish that brings some theatre to the dinner table.

Elsewhere, chestnut tagliatelle is paired with creamy mushrooms and more of that unmistakably autumnal black truffle.

For mains, the new menu leans into the sort of rich, warming dishes that feel perfect this time of year. The Beef Cheek is slow-braised until tender and served with creamy mashed potatoes, red wine jus and vibrant salsa verde.

For seafood lovers, roasted monkfish comes with a creamy green peppercorn and lemon sauce, balancing its richness with a fresh, zesty finish.

San Carlo opened its first restaurant in Birmingham in 1992 and has since grown itself a bit of an empire with 25 Italian restaurants across the UK. Despite that expansion, the group’s focus remains on Italian culinary traditions, quality ingredients and a generous approach to dining.

With its latest menu, the Leeds restaurants are embracing the season with comforting classics, carefully considered ingredients and a few indulgent flourishes. And if there’s ever a time to order the truffle, it might just be autumn.

To try for yourself and make the most of this menu, visit their website and book your table here.