Press

Leicester Mercury - High-quality cuisine and a CHIC chef
By Newspaper Review
Friday - September 22, 2017
Italian fine dining restaurant Sapori has been named as a local gem in the Waitrose Good Food Guide for 2018. The judges praised the consistency of the standards in the family-run Anstey restaurant, noting the neat finishing applied to a menu which is all cooked from scratch on the premises.

Sapori is led by co-owner and head chef, Andrea Scarpati, who is the only recognised CHIC (charming Italian chef) in the UK. Membership of this organisation is by invitation only and provides assurances of the chef’s knowledge of Italian cuisine, commitment to the best, high-quality ingredients and preservation of traditional techniques which are the cornerstones of Italian regional cooking. Andrea said “We are delighted to have received this recognition in the Good Food Guide.

This is the fourth year that Sapori has placed in the Guide since opening in 2011 and we are proud our high standards and from-scratch cooking have been noted by the judges. “This is the latest independent recognition we have received as Sapori has also made the finals for the Italian Awards and the Food Awards 2017.

“Our team will continue to work hard to deliver the best Italian fine dining experience in the county.” Sapori Restaurant and Bar is at 40 Stadon Road, Anstey.

GIFT VOUCHERS

AVAILABLE TO PURCHASE AND COLLECT FROM THE RESTAURANT BAR

(Vouchers can be of any value and can be also purchased via telephone. vouchers paid over the phone will be saved for collection)

Opening Times

LUNCH:
Tuesday to Saturday 12:00-14:00

DINNER:
Tuesday to Thursday 18:00 - 21.30
Friday and Saturday 18:00 - 22:00

CLOSED:
Sunday & Monday
(open Sundays for special occasions)

Reservations

If you would like to request a reservation you can call our team on 0116 236 8900.

Finding Us

Sapori Restaurant & Bar
40 Stadon Road, Anstey, Leicester LE7 7AY

A free public car park is located 50m from Sapori. There is also free on street car parking available.

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