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  1. We offer Authentic Italian Cuisine with a modern twist; combining traditional recipes with good quality ingredients, often locally sourced where possible and from the current season’s produce. Look out for our sumptuous “specials” which offer the seasonal choice!

    • Main Menu

      Menu. Our menu will feature many customer favourites, as...

    • Reservations

      RESERVATIONS Giacomo’s Ristorante Italiano Opening Hours...

    • Entertainment

      Entertainment Nights Join us on our special Music Nights...

    • Gallery

      Giacomo’s Ristorante Italiano We hope to experience your...

    • Wine List

      LISTA VINI BOLLICINE BIANCHI & ROSATI ROSSI GIACOMO’S...

    • Our Story

      Arancino, Burrata, Polpette della Nonna a recipe passed down...

    • CGT Interactive Ltd

      A modern agency for digital solutions. We build interactive...

  2. Menu. Our menu will feature many customer favourites, as well as daily and seasonal special dishes, prepared by the Chef Giacomo using the finest ingredients. Below, is an example of some of the dishes we offer. Please treat this as a sample menu. Antipasti.

  3. Arancino, Burrata, Polpette della Nonna a recipe passed down to Giacomo from his mamma, we always create our dishes the Italian authentic way. And you don’t have to be a vegetarian to enjoy one of our most popular dishes Melanzane Parmigiana. All complemented with a glass of authentic Italian wine.

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  4. Giacomos, Sevenoaks: See 530 unbiased reviews of Giacomos, rated 4.5 of 5 on Tripadvisor and ranked #5 of 116 restaurants in Sevenoaks.

    • (530)
    • +44 1732 746200
    • GB
    • Restaurant
  5. Apr 1, 2004 · Giacomo Toniolo, 20, from Italy Hellas Verona Primavera, since 2021 Goalkeeper Market value: €10k * Apr 1, 2004 in Legnago, Italy.

    • Italy
    • Legnago
  6. This is the profile site of the manager Giacomo Toniolo. The site lists all clubs he coached and all clubs he played for.

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  8. Giacomo's is a traditional Italian restaurant serving pizza, pasta, meat and fish dishes.

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