Stuzzi Harrogate

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Stuzzi Harrogate Restaurant Buon Appetito
All changes and modifications to the menu will be politely declined
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Stuzzi (Stut-zee),short for Stuzzichini, are little plates of Italian cuisine served in small Osterias and bars throughout Italy especially in and around Venice, traditionally eaten by hand, in-between drinks to "keep ones self going". Our Stuzzi is best shared between diners in a manner similar to tapas, giving you the opportunity
to enjoy the wealth of dishes we have picked up whilst traveling the country. Traditional recipes sit along side modern Italian cooking and street food essentials to create a chaotic mix of gastronomic treats from the worlds greatest food country, complimented by our carefully selected imported w**e and meats and cheeses. All sweets and bakery are produced in house from imported Neopolitian flour and prepared using techniques passed to us by Italian friends and colleagues
We believe our obsession delievers a glimpse of whats on offer beyond the tourist traps into true Italy.

ABOUT LAST NIGHT 🇮🇹🇺🇸🤌Well… that was a BELTER.Full house. Italian-American feast. Cocktails  flowing, cigar  shaped cann...
01/11/2026

ABOUT LAST NIGHT 🇮🇹🇺🇸🤌
Well… that was a BELTER.
Full house. Italian-American feast. Cocktails flowing, cigar shaped cannolis , Chicago meat pizza pies & good vibes
If you were there — you know.👀
If you weren’t — you missed a good ’un.

Massive thanks to everyone who came down and made it what it was and to our team for absolutely knocking it out the park… again. ❤️

Another blinding Stuzzi event night for the books.
Same again next year?

OR… hear us out…

ITALIAN-AMERICAN NEW YEAR’S EVE?! 🇮🇹🇺🇸🥂🍝

What you saying?

🎄 FESTIVE FEASTING, STUZZI STYLE 🇮🇹PARTY MENU ➡️ 👀One of our favourite things about the colder months An excuse to get l...
25/10/2026

🎄 FESTIVE FEASTING, STUZZI STYLE 🇮🇹
PARTY MENU ➡️ 👀
One of our favourite things about the colder months
An excuse to get loads of you round the table and absolutely fill it with food.
Big tables, big plates, plenty of noise and even more w**e.

We stock the cellar with juicy red w**e , get the pans on and cook up a proper Italian feast designed for sharing.

Our Festive Feasting Menu is Stuzzi eating at its best — no food envy, no staring at someone else’s plate wishing you’d ordered that instead. Everything lands in the middle, everyone gets stuck in, everyone gets to try a bit of everything.

Three courses of proper Italian feasting:

🇮🇹 ANTIPASTO — a table full of Italian goodness to kick things off.

🤌 STUZZICHINI — little plates, big flavours, pass ’em round.

🍝 PASTA — big bowls for the table, because it wouldn’t be Stuzzi without pasta.

Perfect for Christmas parties, work dos, family get-togethers or just getting all your favourite people around one table.

So gather the troops, order another bottle, sit back and enjoy yourselves

We’ll keep the plates coming. 🎅🍝🍷

BUON NATALE, BABY. 🇮🇹🎄
£50. Per person
Email for larger parties [email protected] or [email protected]

18/10/2026

🇮🇹🤌 ITALIAN-AMERICAN NIGHT 🤌🇺🇸
FRIDAY 30TH OCTOBER • FROM 5PM • STUZZI HARROGATE
As far back as we can remember, we always wanted to do an Italian-American night…

So, for ONE NIGHT ONLY, we’re mixing up the Stuzzi menu.
We’re talking big, bold, red-sauce Italian-American goodness. The kind of food that makes you wanna kiss your fingers, call everyone Paulie and seriously consider buying a velour tracksuit.

🍝 New York classics 🇮🇹
🍕 Chicago deep-pan pizza, made by our good friend and actual Chicago man Derek Miller
🇺🇸 Proper Italian-American favourites
😈 And a few surprises from the kitchen…

It’s big. It’s cheesy. It’s saucy. It’s probably not going to win any awards for subtlety.

And seeing as it’s Halloween weekend, the whole thing somehow feels strangely appropriate.

Friday 30th October, from 5pm.
One night. Special menu. No funny business.*

👉 To join the family, book your table.

*There will almost certainly be funny business

WERE HIRING SOUS CHEF (£41,000 OTE)FULL TIME £32,000 - £33,000 a year + SERVICE 9K YR Share this post to someone that wo...
15/10/2026

WERE HIRING
SOUS CHEF (£41,000 OTE)
FULL TIME
£32,000 - £33,000 a year + SERVICE 9K YR
Share this post to someone that would love this opportunity ❤️
Stuzzi Harrogate is looking for a talented Sous chef to join its award winning team in this restaurant concept in Harrogate £9000 a year service tips taking the wage up to 41k a year
🧑‍🍳Minimum 5 years kitchen experience.
This is a great opportunity for an enthusiastic chef to work within a restaurant group recognised by the Michelin guide, hardens guide and the good food guide.
Working alongside the head chef to create modern, classical, Italian street food and small plates. with freshness key, fresh pasta made in house, seasonal and frequently changing menu.
Will be needed to assist the head chef with the day to day running of the business and become a strong member of Stuzzi Harrogate brigade.
- Must have a good base knowledge and cooking ability.
- Must be able to work within a busy kitchen environment and be a team leader of passionate chefs.
- Enthusiastic, creative, driven, willingness to learn, willingness to develop there skill set and palette good hygiene standards. efficient and punctual.
- Great competitive wage with all tips/tronc shared with staff
- Awesome staff trips to Italy for the right candidates
- Overtime paid at a hourly rate.
- Paid every 2 weeks.
- No Split Shifts / 2 days off in a row.
- Staff discount
We’re looking for someone who wants to escape the corporate world and get stuck in to a real kitchen with honest cooking, good solid traditional values and deliver an awesome Stuzzi experience.
Email CV to [email protected]

TO BE INSPIRED. ❤️ We’ve just spent a couple of days in London, eating and drinking our way around some of the UK’s most...
15/10/2026

TO BE INSPIRED. ❤️
We’ve just spent a couple of days in London, eating and drinking our way around some of the UK’s most exciting restaurants.

Sounds a bit swaggy? Bear with me.

When I was a young pup in hospitality, my first boss, , took me to experience the restaurant greats: Nobu, Quaglino’s, OXO Tower and The River Café.

Those experiences changed everything. They opened my eyes to what hospitality could be, cemented my love for the industry and hooked me on the drug that is catering.

I’ve never forgotten that feeling, and I’ve always wanted to pass it on to my team.

There’s a selfish reason, too. I want them to experience excellence first-hand, see what’s possible, but also realise just how bloody good they already are.

This trip was about inspiration, learning, sharing ideas and coming home with that fire burning a little brighter.

We revisited old friends at .john.restaurant , and , discovered .nottinghill , and experienced the absolute brilliance of , our team’s number one choice.

A special mention to Dorian for offering 50% off the entire menu to hospitality workers on Mondays. What a gesture. Hospitality looking after hospitality. ❤️

And Bouchon Racine? Wow. Another level , but seeing the chef come out, sit with us and talk passionately about his cooking made it even more special. That generosity, those conversations, that shared knowledge — that’s what this industry is all about.

It’s never just about the food. It’s about the people, the passion and the feeling you take home.

Thirteen years into Stuzzi, we’re still learning, evolving and pushing ourselves to be better. I want my team to feel inspired, motivated and proud of what we do, with their eyes firmly fixed on what we can achieve together.

If I can give them even a fraction of the inspiration Chris gave me all those years ago, then I reckon we’re doing something right.

Because in hospitality, you never stop learning, discovering or falling in love with it all over again.

Here’s to great food, brilliant people and a team that never stands still.

STUZZI. YEAR 13. STRONGER THAN EVER, AND STILL HUNGRY FOR MORE. ❤️

STUZZI 10 LUNCHTIMES INTRODUCING THE  SCHIACCIATA PANINI’s Schiacciata — literally translating from Italian as “squashed...
10/10/2026

STUZZI 10 LUNCHTIMES
INTRODUCING THE SCHIACCIATA PANINI’s

Schiacciata — literally translating from Italian as “squashed” or “flattened” — is a traditional Tuscan flatbread, similar to focaccia, made with olive oil and baked until golden, crisp on the outside and soft, light and chewy inside.
stuffed with beautiful Italian imported stuff
mortadella and creamy stracciatella to prosciutto, pecorino
Comes down for the best sandwich in town
We also have the Stuzzi menu on to mix & match

STUZZI 10 Is now live ⚡️Here are some lovely mouth bang highlights Arancini di zucchine: Roasted courgette, sage, pecori...
02/10/2026

STUZZI 10
Is now live ⚡️
Here are some lovely mouth bang highlights

Arancini di zucchine: Roasted courgette, sage, pecorino and chilli risotto balls, filled with a melting centre of taleggio butter.

Sarde a beccafico: A Sicilian staple, fresh sardines filled with a savoury mixture of confit white onions, raisins, breadcrumbs and herbs. Deep fried in an Italian b**r batter and served with a caper aioli.

Zucca arrostita: Roasted Delica pumpkin served on a mint ricotta and topped with a burnt honey and pumpkin seed salsa matcha

Nasello con cozze e ceci: Charred fillet of hake, served on a warming stew of chickpeas, roasted red pepper, mussels and dill. Finished with a creamy, smoked cod's roe emulsion.

Burrata al tartufo: Whole, imported burrata infused with truffle and served with a salad of raw, wild mushrooms, marinated in olive oil, lemon and tarragon.

Brioche con robiola e pere: Butter fried brioche, topped with Robiola, a soft, young, Italian cheese belonging to the stracchino family, saffron poached pear, a pickled pear gel, bitter, white chicory and toasted hazelnuts.

Insalata di cavolfiore: Warm salad of roasted cauliflower, marsala soaked cranberries, flaked almonds and crispy cavolo nero,tossed in a vibrant honey and yeast vinaigrette.

Terrine di anatra con fichi: Autumn terrine of slow roasted duck leg, pork, fig and pistachio. Served with a spiced berry compote and crostini.

Orecchiette con cime di r**e: Bronze die orecchiette pasta with a Puglian classic of braised turnip tops, chilli and capers. Finished with an anchovy butter and topped with a garlic pangrattato.

Tagliatelle con cervo e guanciale: Stuzzi made tagliatelle pasta with a ragu of venison, guanciale and juniper. Cooked slowly in red w**e, meat stock and San Marzano tomato.

STUZZI WEDDINGS ’27 🇮🇹We’ve already got plenty of weddings booked in for next year, but we’ve just had some lovely photo...
30/09/2026

STUZZI WEDDINGS ’27 🇮🇹

We’ve already got plenty of weddings booked in for next year, but we’ve just had some lovely photos from a wedding we hosted this year, so it felt rude not to share a few.

If you’re thinking about getting married at Stuzzi, we’d love to hear from you. Awesome food, the best drinks and a wedding that feels like you — rather than a wedding template.

This one included:
🍸 Conservatory drinks reception
🍝 55 guests for a sit-down meal
🇮🇹 Bespoke 3 course Italian small-plates menu
🎂 Tiramisu wedding cake
🍾 After-party

Fancy doing it your way at Stuzzi

FREGOLA SARDA 🇮🇹Little toasted pearls of pasta from SardiniaThink tiny, nutty, chewy nuggets of semolina that sit somewh...
09/09/2026

FREGOLA SARDA 🇮🇹
Little toasted pearls of pasta from Sardinia
Think tiny, nutty, chewy nuggets of semolina that sit somewhere between pasta and couscous — toasted until golden and packed with that gorgeous, slightly smoky flavour.
Fregola con agnello: with braised lamb neck, artichoke and mint pesto

STUZZI SUNDAY BEST All roasts served with; roasted potatoes, Yorkshire pudding,hispi cabbage, garden peas, spinach & Stu...
06/09/2026

STUZZI SUNDAY BEST
All roasts served with; roasted potatoes, Yorkshire pudding,
hispi cabbage, garden peas, spinach & Stuzzi gravy.
Sirloin
North Yorkshire beef sirloin served medium rare with a deep fried, sirloin and ricotta bon bon.
Porchetta
Slow cooked Roman style pork belly flavoured with chilli, fennel & sage.
Brined for 24 hours then roasted. Served with Neapolitan sausage stuffing.
Doppio Carne
Can’t decide? Have both! Medium rare beef sirloin& rolled pork belly with a sirloin and ricotta bon bon and Neapolitan sausage stuffing.

Address

46B Kings Road
Harrogate
HG15JW

Opening Hours

Tuesday 8am - 10pm
Wednesday 8am - 10pm
Thursday 8am - 10pm
Friday 8am - 10pm
Saturday 8am - 10pm
Sunday 10am - 8pm

Telephone

+441423705852

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