Bricco Trattoria

Ingredient-led excellence defines this Glastonbury mainstay, where Chef Billy Grant reinterprets Italian classics through a farm-to-table lens. The wood-fired oven is the heart of the kitchen, producing pizzas with a thin, charred crust and a light, airy crumb. A standout dish is the fennel and black pepper encrusted tuna, where the spice rub creates a fragrant, aromatic exterior that yields to a perfectly rare center. Texture is further explored in the house-made pastas, such as the bucatini all’amatriciana, which is served al dente to provide a firm, satisfying bite against the spicy, guanciale-rich tomato sauce. The 'Three Pigs' pizza offers a masterclass in flavor balance, layering savory meats with the creamy richness of stracciatella mozzarella. Every plate, from the honey-mustard glazed salmon to the meatballs topped with goat cheese and pine nuts, showcases a commitment to bold, unified flavors and technical consistency.