The indie Italian in the suburbs that's getting it right on all bases

TRE Ciccio is a firm favourite of the food writers at Confidential. The editor David Blake has fallen for their rotolini (baked pizza bites more addictive than your phone). Gordo thinks they're serving 'arguably the best Neapolitan pizza and roast chicken' around. And Deanna Thomas, who got in there to review it before them both, says, 'It carries throughout a theme of pride and simplicity, reflecting well the family-run, neighbourhood Salerno trattorias it’s based on.'

Their new menu looks set to build their reputation further.

Tre Ciccio made it into the Top 100 Restaurants in the North for 2019. And their new menu looks set to build their reputation further.

It features a dozen or so new winter dishes, inspired by recipes from the owners' home region of Campania. We've picked out a few of the highlights below. 


This lively starter pairs creamy burrata cheese with the contrasting flavours of shaved fennel, blood orange, pink grapefruit, rocket leaves and pane carasau (a Sicilian flat bread).


A gutsy new pizza topped with Salami Napoli, roast aubergine, tomato sauce, rocket leaves, fior di latte cheese and parmesan. 

Pollo alla Romana

A new addition to their slow-roasted chicken menu, this one features roast potatoes, roasted red peppers, and sundried tomato pesto.

Crostata di Pere e Mele

A beautiful winter pud of warm pear and apple crumble tart with a big dollop of vanilla ice cream on top.

See the full menu

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