E&E Italiana RistoPizza
84 Thomas St, 8 Dublin
Öffnungszeiten noch unbekannt
Italianpizzeria€€€€
Karte
Quelle: die Website des Lokals, gelesen am 12. September 2026. Preise und Gerichte können sich seitdem geändert haben.
Kalorien und Kohlenhydrate für diese Karte wurden noch nicht geschätzt.
Antipasti / Starters
CROCCHE’
11.00
Crocché — Neapolitan potato croquettes coated with breadcrumbs and filled with baked ham, fior di latte mozzarella, grana padano cheese, pecorino romano cheese, and black pepper.
Arancini
13.00
Sicilian rice balls filled with fior di latte mozzarella, peas, and meat ragù (pork and beef). Served with ‘nduja sauce.
SupplÌ (V)vegetarian
13.00
SupplÌ — Roman tomato rice balls filled with fior di latte mozzarella.
Caprese (V)vegetarian
15.00
Caprese — Fresh tomatoes layered with sliced buffalo mozzarella cheese and topped with extra virgin olive oil.
Crostini misti
13.00
Three slices of toasted bread, each with a different topping: 1) cherry tomatoes, garlic, basil and extra virgin olive oil, 2) liver pâté, 3) boar ragù sauce.
Tagliere (serves 2)
25.00
Tagliere — House selection of charcuterie and cheeses, served on focaccia bread.
Fritto misto (serves 2)
25.00
Fritto misto — A mix of starters: 4 crocché, 2 supplÌ, 2 arancini, house fries. Served with ketchup and mayo.
Primi / Pastas
Ravioli salvia, noci e pecorino (V)vegetarian
20.00
Ravioli salvia, noci e pecorino — Ravioli filled with ricotta, spinach, parmesan cheese, cream, walnuts, pecorino romano cheese, onion, and sage.
Tagliatelle ai funghi porcini (V)vegetarian
21.00
Tagliatelle ai funghi porcini — Egg tagliatelle in cream sauce, porcini mushrooms, parsley, and black pepper.
Pappardelle al cinghiale
22.00
Egg pappardelle in wild boar ragù, black pepper, and bay leaves.
Pici all'anatra
22.00
Pici pasta cooked in duck ragù sauce (contains pork).
Mezzelune Champignon e Tartufo (V)vegetarian
24.00
Mezzelune Champignon e Tartufo — Egg mezzelune stuffed with mashed potatoes, cream, grana padano cheese, mushrooms, and black truffle.
Piatto unico / Mains
Gateau di patate
16.50
Oven-baked potatoes layered with edamer and speck.
Tortino di parmigiana (V)vegetarian
15.00
Tortino di parmigiana — Fried aubergine, tomato sauce, smoked scamorza cheese, and grana padano cheese.
Tris polenta
16.00
Polenta slices topped with boar ragù, porcini mushrooms, and grana padano cream.
Carne / Meat
Polpettine
16.50
Pork mince meatballs slowly cooked in ragù sauce.
Peposo
27.00
Beef cooked in red wine, tomato sauce, and black pepper.
Trippa alla fiorentina
26.00
Beef tripe cooked in tomato sauce.
Guancia di suino al vino rosso
27.00
Pork cheek stewed in red wine, and ragù sauce.
Cinghiale in umido
28.00
Wild boar meat stewed in tomato and spices (coriander seeds, cloves, cherry pepper, juniper, black pepper, bay leaves).
Contorni / Sides
Fries (Vegan)vegan
6.00
Fries — Deep-fried potatoes.
Insalata mista (Vegan)vegan
6.00
Insalata mista — Rocket leaves, iceberg lettuce, cherry tomatoes, green olives, extra virgin olive oil.
Garlic pizza
10.00
Fior di latte mozzarella, garlic oil on pizza base.
Ciaccino (Vegan)vegan
10.00
Ciaccino — Thin focaccia topped with oregano and extra virgin olive oil.
Pizze / Pizzas
Margherita
15.50
Crushed San Marzano tomatoes DOP with fior di latte mozzarella cheese, grana padano cheese and basil.
Marinara (vegan)vegan
15.00
Marinara — Crushed San Marzano tomatoes DOP, garlic oil and oregano.
Napoli
17.00
Crushed San Marzano tomatoes DOP, fior di latte mozzarella, anchovies, capers, oregano.
Tonno e cipolla
17.00
Crushed San Marzano tomatoes DOP, fior di latte mozzarella, tuna and onion.
Bufala (V)vegetarian
18.00
Bufala — Crushed San Marzano tomatoes DOP, buffalo mozzarella cheese, basil, extra virgin olive oil.
Diavola
18.00
Crushed San Marzano tomatoes DOP, fior di latte mozzarella, spicy spianata salami and ‘nduja salami (spicy).
Contadina (V)vegetarian
18.00
Contadina — Crushed San Marzano tomatoes DOP, fior di latte mozzarella, mix of grilled peppers, courgettes and aubergines.
Cotto e funghi
19.00
Crushed San Marzano tomatoes DOP with fior di latte mozzarella, baked ham and mushrooms.
Quattro stagioni
19.00
Crushed San Marzano tomatoes DOP, fior di latte mozzarella, mushrooms, cooked ham, green olives.
Wurstel e patatine
19.00
Crushed San Marzano tomatoes DOP, fior di latte mozzarella, sliced frankfurter sausages and fries.
Calzone classico
19.00
Folded pizza with crushed San Marzano tomatoes DOP, fior di latte mozzarella, baked ham and mushrooms.
Parmiggiana pizza (V)vegetarian
22.00
Parmiggiana pizza — Crushed San Marzano tomatoes DOP with fresh mozzarella cheese, fried aubergines and grana padano cheese.
Quattro formaggi (V)vegetarian
18.00
Quattro formaggi — Fior di latte mozzarella, gorgonzola, smoked scamorza, grana padano cheese.
Salsiccia e friarielli
19.00
Fior di latte mozzarella, fresh sausage, friarielli (raab).
Mortadella
20.00
Fior di latte mozzarella, mozzarella stracciatella, mortadella Bologna, pistachio grains, pistachio pesto.
Valtellina
20.00
Fior di latte mozzarella, cherry tomatoes, cured ham, rocket leaves, grana padano cheese flakes.
Boscaiola
18.00
Fior di latte mozzarella, smoked scamorza, fresh sausage, mushrooms and truffle oil.
Pizza crocché
20.00
Fior di latte mozzarella, mozzarella stracciatella, mortadella Bologna, potato croquettes, pistachio grains.
Polpettona
22.00
Pork meatballs in ragù, fior di latte mozzarella and grana padano cheese.
Dolci / Desserts
Tiramisù (individual portion)
8.00
Tiramisù — Lady fingers dipped in coffee, mascarpone, cocoa powder, and a glaze of chocolate.
Cheesecake (individual portion)
8.00
Cheesecake — Chilled smooth mascarpone cream set on a buttery biscuit base.
Chocolate cake (individual portion)
8.00
Chocolate cake — Chocolate soufflé served with chocolate topping.
Vanilla ice-cream
8.00
Three scoops of vanilla ice cream. Ask to the waiter for the available toppings.
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Praktisches
- Adresse
- 84 Thomas St, 8 Dublin
- Zeiten
- noch unbekannt
- Kontakt
- +353860612211
- Quellen
- Overture Maps Places (CDLA-Permissive 2.0), eandeitaliana.ie/
- Dossier
- Vollständigkeit 67 %, Vertrauen 80 %
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