A LA CARTE MENU
Starters
Summer pea soup,
bruschettina of smoked bacon,, homemade anise yogurt
(Vegetarian Available)
£6.95
*****
Vietnamese pulled pork
and rice noodle spring rolls,
lime, chilli and peanut dip
(Vegetarian Available)
£8.75
*****
Stilton cheesecake, oat crunch,
textures of pear and walnut emulsion (Vegetarian)
£9.50
*****
Cod, cream cheese and smoked salmon roulade,
horseradish sauerkraut,
olive tapenade
£10.95
The Old Bakery Restaurant With Rooms,
owned by Tracey and Ivano de Serio,
situated directly in the centre of Lincoln’s
historic district, is proud to represent
more than just quality food, but a memorable
and personal dining experience.
As the only restaurant in Lincoln to hold two AA Rosette Awards, The Old Bakery’s reputation rests on both our dedication to serving the finest standard of A La Carte dining and our ever-changing and exciting tasting menus, personally crafted by Ivano de Serio, and individually paired with accompanying wines with each course. Prepared under modern and cutting-edge techniques, our food nevertheless retains all the comfort and pleasure of the most traditional of Italian recipes.
Trained in Puglia, Italy, Head Chef Patron Ivano’s experience in freshly-made, locally-sourced cuisine is a passion shared by all staff in this family-run restaurant, operating to the highest standards of quality and specialist dining since 2004.
An historic building, flavoured with the redolent nature of original flooring and perfectly preserved baking ovens, The Old Bakery merges a modern, airy conservatory in the walled garden seamlessly with the rustic, comfortable atmosphere of the front dining area.
As with the restaurant and cuisine, the accommodation is the perfect blend of both modern and traditional themes, respecting and complimenting the historic nature of the building, whilst employing light and space for a peaceful and relaxing visit.
This dedication to expanding our passion for excellent food is displayed furthermore in regular cookery lessons, taught by Ivano, who takes pride in instructing and educating in the nature of professional cuisine.
