Menu - Il Salento
Menu
The restaurant from Bielefeld offers 102 different courses and drinks on the menu at an average price of $15.4.
Food Images
Menu
Antipasti
$16.1
Insalata Con Filetto$16.1 Bruschetta Alle Leccese$9.2 Bruschetta Alla Contadina$10.3 Funghi Di Pioppo$12.6Fish
$20.6Pizza Spezial
Pizza Marc$13.8Pizza
$12.6$11.5$12.6$14.9$8.0$11.5
Pizza Mimmo$16.1$13.8$13.8$14.9$11.5$11.5$16.1$12.6$11.5 Pizza Pugliese$13.8 Pizza Anto$16.1Pasta
$16.1$14.9
Risotto Ai Funghi Misti$16.1 Penne Con Pancetta$13.8 Pasta Al Ragu Di Vitello$16.1 Spaghetti Con Verdure E Mozzarella$14.9 Penne Con Salsiccia E Grana$13.8Veal - Veal Meat
$24.1Soups
Main Courses
$12.6Red Pizzas
$16.1$14.9Salads
$11.5Pizza
$17.2Tagliatelle
$16.1Seafood
$18.3Baked Pasta
Penne Gratinate$12.6Rumpsteak
$25.2 Bistecca Ai Funghi Misti$27.5Antipasti - Starters
Grilled Vegetables$12.6Main Course
$25.2 Spaghetti Con Pesce Spada$14.9Meat
$27.5Fish / Seafood Dishes
$20.6Pasta Dishes
Tortellini Aurora$13.8Pizza - Small Ø 26Cm
Pizza Chiara$12.6Paste
Ravioli Al Burro E Salvia$14.9Hausgemachte Nudeln
Ravioli Al Gorgonzola$16.1Dienstag-Angebot
Pizza Salmone Con Spinaci$14.9Fish - Fisch
Tris Di Pesce$28.7Italienische Spezialitäten
Pasta Ricotta E Spinaci$14.9Meat Dishes
Scaloppa Della Casa$20.6Entrées
Bruschetta Alla Pugliese$8.0Insalate
Insalata Con Pesce Spada$17.2 Insalata Gamberoni E Pinoli$16.1Risotto
Risotto Giallo Zafferano$17.2Carne Di Vitello
Scaloppa Salentina$19.5 Scaloppa Gorgonzola E Noci$22.9Uncategorized
Tagliatelle Salento$17.2Carne
$29.8Go Antipasti
$11.5Pizze
Pizza Alla Leccese$13.8 Pizza Salsiccia E Grana$13.8
Offers
Exclusive restaurant offers: Tagliatelle Salento -70% for $5.2 !
Feedback
26.04.2025
★ ★ ★ ★ ★
The pizzas are good, the owner is very friendly and above all they are really Italian :
26.04.2025
★ ★ ★ ★ ★
The food is highly recommended. The vegetarian pizza and lasagna taste great. The service was excellent. The entrance is not barrier-free as there are a few steps to climb. The toilets on the ground floor are barrier-free accessible.
