Zizzi - Beaconsfield

A friendly neighbourhood restaurant in Beaconsfield Old Town, Zizzi Italian restaurant is set within an old pub where most of the features have been restored including a fresh water well - a real focal point in the restaurant. The low beams and fire places make it a perfect place to enjoy a special occasion. In the spring and summer there is additional space outside in the enclosed garden which is a delightful setting for lunch and early evening dinner. Zizzi restaurants are passionate about simple Italian cookery. Whether it's pizza or pasta, salads or risotto, or carne and pesce (meat and fish), each dish is prepared with fresh, seasonal ingredients - from the popular classics to Zizzi's own innovations - ensuring that you can enjoy a great Italian dining experience, at any of Zizzi's Italian restaurants around the country.

Book a Table at Zizzi - Beaconsfield

Information

Address
41 Aylesbury End
Beaconsfield
HP9 1LU
Restaurant Style(s)
Modern Restaurant
Restaurant Cuisine(s)
Italian
Pizza
Open Hours
Open from 12:00 to 23:00 Monday to Saturday, and 12:00 to 22:30 on Sunday.
Average Price for Meal
£28
Average Price for Main Course
£11

Special Offers

Sorry no offers available at this time

Location

Menu


ALL DISHES

Antipasti
Antipasto Siciliano 
Buffalo mozzarella, roasted peppers, aubergines, artichokes, olives and tomatoes.
Antipasto Zizzi 
A wooden board of creamy buffalo mozzarella, tangy Grand Padano cheese, black and green olives, mighty Goddess olives and sunblushed tomatoes. Cured Speck, Salami Romana, Coppa and Prosciutto with bread, fresh from the oven.
Arancini 
Risotto rice rolled into balls, packed with mozzarella
and peas, and fried to a crunchy, crispy finish.
Tomato and chilli sauce sits alongside.
Black and Green Olive 
In harissa and herb marinade.
Bruschetta Formaggio di Capra 
Goats? cheese, roasted peppers and basil on top of ciabatta bread, all drizzled with sticky balsamic onion.
 
Bruschetta al Pomodoro 
Thick ciabatta bread topped with chunked plum tomatoes, red onion and fresh basil.
 
Calamari 
Crispy rings of squid with a garlic and basil aioli dip.
 
Dough Sticks 
Brushed with garlicky butter and rosemary.
 
Gamberoni Arrosto 
Prawns roasted in their shells with parsley, butter, a
hint of chilli and hunks of lemon.
Garlic Bread 
One of our doughy pizza bases brushed with garlic
butter and sprinkled with rosemary.
Garlic Bread topped with Cheese 
Our pizza bread base with mozzarella and onions
caramelised in balsamic vinegar.
Giant Goddess Olives 
Firm, mild, nutty.
Italian Bread Board 
Bread, baked fresh each day in our pizza oven, great for dipping with our extra virgin olive oil and balsamic vinegar.
Tomato and Pesto Bread 
One of our pizza bases spread with tomato passata
and drizzled with pesto.
 
Calzon' Pizza
Salsiccia 
Part pizza and part calzone. Hot n?Duja sausage and mascarpone on the pizza. Cotto ham, pesto and rocket in the pocket.
Calzone
Carne Piccante 
Spiced chicken, mini 100% beef meatballs, mushrooms, chilli and tomato: a fiery layer over a bolognese base.
Clarissa 
Aubergine, peppers, olives, pine nuts and our tomato sauce, topped off with mozzarella and goats? cheese.
Stromboli 
Burly chunks of Buffalo mozzarella, with rocket and sunblushed tomatoes, topped with Coppa salami.
Cichetti
Aubergine Involtini 
Aubergine baked with mozzarella, pesto and tomato pomodoro, topped with Grana Padano
 
Bruschetta ai Funghi  
Mushrooms in a rich mascarpone, wine and thyme sauce, served on top of mini ciabatta bread.
 
Gamberi  
King prawns cooked in a fish and wine stock with a pinch of chilli, served with freshly baked dough sticks
 
Insalata Caprese  
Fresh creamy buffalo mozzarella with baby plum tomatoes, basil and freshly baked dough sticks
 
Italian Bread Board 
A selection of fresh baked breads served with extra virgin olive oil and balsamic vinegar
 
Polpette al Pomodoro  
Mini beef meatballs in a rich tomato sauce with onions and mushrooms
 
Ragu E Polenta  
Rich beef ragu with crunchy cubes of polenta, topped with Grana Padano
Saccottini  
Two mini calzone; one with spicy n?Duja sausage and rocket, and one with pesto and aubergine
 
Spiedini di Pollo  
Oven baked chicken skewers with roasted peppers, rosemary and lemon
 
Steak Tagliata 
Sliced steak with peppery rocket, Grana Padano and a generous drizzle of extra virgin olive oil
Zucca Al Forno  
Oven baked butternut squash with goats' cheese, sweet roasted garlic and mint
Classic Pizza
Diavola 
Hot pepperoni. Hot Roquito chillis. Hot green chillis.
Fiorentina 
Spinach, buffalo ricotta and cheese. Finished with a little garlic, nutmeg and a free range egg.
Funghi 
Field mushrooms, mozzarella and thyme.
Margherita 
Tomato. Mozzarella. Olive oil. Basil. Nothing more.
Pollo al Rosmarino 
Chicken, roasted peppers, goats? cheese and rosemary.
 
Quattro Stagioni 
Mushrooms, ham, pepperoni, artichokes and olives.
 
Desserts
Cheeseboard 
Selection of Italian cheeses. 
Chocolate Melt 
A rich, chocolate-y, gooey dessert. Served with gelato. 
Grissini e Cioccolata 
Dough sticks with honey, pine nuts and a nutty chocolate sauce. 
Pannacotta 
Creamy vanilla pannacotta with a mixed berry fruit compote. 
 
Tiramisu 
Sponge soaked in espresso and liqueur, with mascarpone and cocoa. 
 
Torta Amaretti 
Mascarpone and amaretto cheesecake with a mixed berry compote. 
 
Torta Cioccolata 
A hazelnut and chocolate base with a satin chocolate torte on top. 
 
Torta Limone 
Just tart enough. Just sweet enough. 
 
Torta Zizzi 
This frangipane-like tart packs in plums, figs and almonds. 
 
Gelato & Sorbet
Blood Orange Sorbet (one scoop) 
 
Chocolate Ice-cream (one scoop) 
 
Crema Ice-cream (one scoop) 
 
Fior di Latte (one scoop) 
 
Gelato con Frittelle 
 
Lemon Sorbet (one scoop) 
 
Pistachio Ice-cream (one scoop) 
 
Strawberry Sorbet (one scoop) 
 
Insalate
Beetroot and Ricotta  
Beetroot and buffalo ricotta marinated in lemon. Oven-roasted asparagus and artichoke. Watercress and rocket. Pumpkin seeds scattered hither and thither. Dough sticks sit on the side.
 
Smoked Trout Salad  
Flaked smoked trout served on cannellini beans, tomatoes, chunky croutons, green beans and mixed leaves. All laced with extra virgin olive oil and served with wedges of fresh lemon.
 
Superfood Salad  
Chunky slices of butternut squash and ribbons of courgette. Lentils, broad beans and mint. We muddle goats? cheese through the mix, add salad leaves drizzled with white balsamic vinegar and put dough on the side.
 
Tricolore 
Pure white buffalo mozzarella. Bright plum tomatoes. Creamy avocado. Plump fresh basil. Served with Grana Padano cheese and dough sticks.
 
NEW Mix & Match pasta
Bolognese 
Available with your favourite pasta: Casareccia, Gnocci, Linguine, Spaghetti, Penne, Rigatoni, Organic gluten-free fusilli
 
Carbonara 
Available with your favourite pasta: Casareccia, Gnocci, Linguine, Spaghetti, Penne, Rigatoni, Organic gluten-free fusilli
 
Gorgonzola & Buffala 
Available with your favourite pasta: Casareccia, Gnocci, Linguine, Spaghetti, Penne, Rigatoni, Organic gluten-free fusilli
 
Pesto 
Available with your favourite pasta: Casareccia, Gnocci, Linguine, Spaghetti, Penne, Rigatoni, Organic gluten-free fusilli
Pomodoro & Bufala  
Available with your favourite pasta: Casareccia, Gnocci, Linguine, Spaghetti, Penne, Rigatoni, Organic gluten-free fusilli
 
NEW Skinny Pizzas
Bufala  
Buffalo mozzarella torn and sprinkled over the base. Sunblushed tomatoes come next. Fresh basil and rocket finish this beautifully simple pizza.
Primavera  
Slices of aubergine, artichoke, peppers, olives, tomato sauce, mozzarella and goats? cheese on top of our zingy pesto.
 
Skinny Options  
You can go for a smaller Primavera or Bufala Rustica with a side salad and notch up just 550 calories.
 
Risotto + Al Forno
Aubergine Parmigiana 
Slices of aubergine layered with mozzarella and tomato sauce, baked until golden.
 
Aubergine Parmigiana 
Slices of aubergine layered with mozzarella and tomato sauce, baked until golden.
 
Funghi  
An earthy risotto packed with mushrooms, rosemary and cheese.
Lasagne al Forno 
Layers of beefy sauce, pasta and béchamel. Cheese and breadcrumbs browned on top.
 
Penne della Casa 
Chicken, penne pasta, smoked pancetta and baby spinach in a creamy mushroom sauce.
 
Pesce  
A light risotto. Prawns, oak-roasted salmon, squid, courgette and spinach. Fresh lemon and chilli dot the dish.
 
Zucca e Pancetta  
A silky risotto with butternut squash, spinach, cheese and pancetta. Topped with mascarpone.
 
Rustica
Bufala  
Buffalo mozzarella torn and sprinkled over the base. Sunblushed tomatoes come next. Fresh basil and rocket finish this beautifully simple pizza.
 
Mare e Monti 
King prawns, courgette, mozzarella and crème fraîche sit on one side of this pizza. The other half is spiked with fiery sausage, tomato sauce, chilli and rocket.
 
Mezzo e Mezzo 
Half with mozzarella, little slices of creamy new potatoes, cheese, red onion and thyme. The other, roasted peppers, fresh chilli, mushrooms and rocket.
 
Piccante 
Spicy n?Duja sausage from Calabria, with pepperoni and salami. Mushrooms, mozzarella and mascarpone. Roquito chilli and rocket.
 
Primavera  
Slices of aubergine, artichoke, peppers, olives, tomato sauce, mozzarella and goats? cheese on top of our zingy pesto.
 
Skinny Options  
You can go for a smaller Primavera or Bufala Rustica with a side salad and notch up just 550 calories.
 
Sofia 
Harissa-spiced chicken with pepperoni, spicy sausage and chilli. Rosemary adds the final flourish.
 
Trentino 
Buffalo mozzarella and sunblushed tomatoes, topped off with rocket and speck ham.
 
Secondi
Lamb Shoulder  
Slow-roast lamb shoulder on a bed of cannellini beans, sweet peppers and rosemary.
 
Pollo Diavola  
Red Tractor chicken: spatchcocked, marinated and baked with harissa and Roquito chilli. Served with salad.
 
Pollo Prosciutto 
Chicken breast wrapped in prosciutto ham with a white wine sauce. Served with chunky potatoes and green beans.
 
Pork Belly 
Crisp slow-roast belly of pork on spring greens sautéed in garlic butter.
 
Sea Bass al Cartoccio  
Sea bass, squid, mussels and herbs, oven-roasted in a parcel. Served with rosemary-topped potatoes.
 
Zizzi Fish Stew 
Sea bass, prawns, calamari, mussels and oak-roasted salmon in a white wine and tomato sauce. With ciabatta to soak up every last drop.
 
Sides
Cougette Fritti 
 
Fine Green Beans 
 
Mixed Salad 
 
Polenta Chunks 
 
Rocket & Grana Padano Salad 
Spring Greens 
 
Tuscan Potatoes 
 
Signature Pasta
Casareccia Pollo Piccante 
Twisted pasta that catches the creamy tomato and spinach sauce. Scattered with harissa-spiced chicken.
 
Linguine ai Gamberi  
Linguine pasta with king prawns in a tomato sauce. Chilli heats things up without being hot, hot, hot.
 
Penne alla Vodka 
Classic penne pasta paired with king prawns and peas. Creamy tomato sauce, with a hit of vodka and chilli.
 
Polpette Spinaci 
Linguine pasta with buttery courgette strips, crispy balls of spinach and ricotta, finished with a pinch of chilli.
 
Ravioli di Capra  
Parcels of pasta filled with goats? cheese and spinach in a tomato sauce, drizzled with pesto.
 
Rigatoni con Pollo e Funghi  
Ridged pasta tubes with torn chicken in a tomato, onion, mushroom and rosemary sauce.
 
Spaghetti Arrabiata n?Duja 
Spaghetti in a tomato sauce, livened up with fiery n?Duja sausage and topped with mascarpone.
 
Spaghetti Chitarra alla Pescatora 
Rough-edged spaghetti grips on to a tomato and white wine sauce. With calamari, mussels and prawns.
Squid Ink Linguine  
Black squid ink pasta with calamari. Covered in a light chilli, olive and tomato sauce.
 
Strozzapreti Pesto Rosso 
Twists of pasta in a red pesto and crème fraîche sauce with pieces of spiced chicken and spring onions.