With two other locations across the Kingdom, Khobar and Riyadh, we tried San Carlo Cicchetti in Jeddah, and here is the lowdown.

This classic Italian eatery reinterprets the Venetian culinary custom of cicchetti (pronounced “chi-KET-tee”), which, in Venetian, means small plates or dishes – made for eating alone or sharing. Since opening in 2021, the London-based establishment has upheld a reputation for excellent service and unmatched quality, serving up fresh and authentic Italian flavours.

The light blue interiors, soft lighting, and stunning statement chandeliers create a sophisticated yet warm atmosphere, whereas the intimate setting and hustle and bustle of the waitstaff flowing in and out of the open kitchen are reminiscent of a traditional Venetian trattoria.

Try the signature virgin peach Bellini and let yourself be transported straight to la dolce vita state of mind.

To start, we dived straight into the freshly made bruschetta; ripe, fragrant tomatoes are tossed in a rich extra-virgin olive oil and herbs, served on top of crispy Italian bread. Its also impossible not to order a delicious orb of fresh, creamy burrata. Perfection.

And if you're looking for something light but oh-so-tasty the baby calamari are always crispy, and never fail to excite the palate.

We're constantly on the hunt for the perfect veal Milanese, and dare we say we might have found it here, pan fried to perfection on the bone with rosemary and garlic.

Aside from these classic staples, the specials are updated weekly, and we’re currently loving the Lobster Sorrento Butter, cooked with 35 aromatic herbs and ingredients, which we like to pair with a simple lemon butter angel hair pasta (it’s off the menu but they’ll make it for you upon request).

As for dessert, you cannot leave without ordering the signature Mantecato Chocolate Gelato, hand-churned table-side for an authentic last bite.

Must Try Dish: The homemade pappardelle with wild mushrooms and black truffle

@cicchettisaudi

Prince Mohammed bin Abdulaziz Street, Al Rawdah

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