À la carte
Atrium 16pp
Panelle, arancine,calamari fritti, caponata, stracciatella, montarina Palermo and sfincione.
Salumi & Formaggi 17.5pp
Gran selection of cured meats and cheeses served with olives, focaccia, pane carasau, taralli, fig jam and truffle honey.
Olive (VG) 5
Marinated Italian olives.
Taralli (VG) 4.5
Crunchy ring-shaped crackers from Puglia with fennel seeds.
Focaccia (VG) 5
Homemade sea salt and rosemary focaccia served with EVOO and balsamic vinegar of Modena.
Sfincione 8
Typical Sicilian pizza with tomato sauce, Cetara anchovies, caramelised onions, caciocavallo cheese, pangrattato,Sicilian oregano and EVOO.
Atrium Crostone
Homemade toasted bread with…Classico (VG) 7 Red and yellow cherry tomatoes, garlic, fresh basil, Sicilian oregano and EVOO. Funghi & Tartufo (V/VGO) 9.5 Sautéed garlic mixed mushrooms, black truffles and Parmigiano Reggiano shavings. Tonno 9 Yellowfin tuna fillets, Tropea red onions, caciocavallo cheese and Taggiasca olives dust.
‘Nduja & Bufala 9
Calabrian ‘nduja sausage, buffalo mozzarella and homemade rocket pesto.
Alici 9
Fillets of Cetara anchovies from the Amalfi coast, Taggiasca olives and Sicilian oregano.
Caponata Siciliana (VG) 7.5
Fried aubergines, onions, celery, capers and olives in a rich agrodolce tomato sauce served with toasted focaccia. (Served cold).
Bufala (V) 9
Buffalo mozzarella, tomato carpaccio, fresh basil and balsamic vinegar of Modena pearls.
Stracciatella (V) 8.5
Stracciatella cheese, cherry tomato confit, EVOO, cracked black pepper and pane carasau.
Caciocavallo (V) 9
Grilled caciocavallo cheese served with fig jam and truffle honey.
Polpette 9
Pork and ‘nduja meatballs in a rich tomato sauce, fresh basil and Parmigiano Reggiano.
Carpaccio 12.5
Marinated beef fillet carpaccio with rocket leaves and Parmigiano Reggiano shavings.
Lasagna Fritta 8
Breaded and fried lasagna bites served with basil pesto.
Panelle (VGO) 7.5
Chickpea fritters served with salsa verde.
Calamari 11.5
Crispy fried squid with garlic mayonnaise.
Arancine 9
Risotto balls filled with beef & pork belly ragú, fiordilatte mozzarella, served with rocket pesto and Parmigiano Reggiano.
Fiori di Zucca (V) 9
Battered courgette flowers stuffed with ricotta and provola cheese served with a lemon mayonnaise.
Montanarine
Deep fried mini pizzas with.. Palermo (V/VGO) Aubergine cream, marinated cherry tomatoes and ricotta salata. 7.5 Bologna Pistacchio pesto, mortadella and stracciatella. 9 Amalfi Basil pesto, Cetara anchovies and lemon zest. 8.58.5
Friggitelli (VG) 7.5
Sautéed Friggitelli peppers in EVOO with Maldon salt.
Patatine Fritte (VG) 5
Atrium seasoned fries. Add truffle oil and Parmigiano Reggiano for 3 (V)
Broccoletti (VG) 8
Grilled tenderstem broccoli, garlic, hot honey and almonds.
Zucchine Fritte (V/VGO) 7.5
Deep fried breaded courgette sticks with whipped ricotta.
Patate Saltate (V/VGO) 6.5
Sautéed new potatoes with butter, rosemary and Maldon salt.
Pomodoro & Cipolla (VG) 6.5
Tomatoes, Tropea red onions, EVOO, fresh basil and Sicilian oregano.
Rucoletta (V/VGO) 7
Rocket leaves, red and yellow cherry tomatoes, Parmigiano Reggiano shavings and balsamic vinegar of Modena.
Insalata Mista (VG) 5.5
Mixed leaves, cherry tomatoes, cucumber, mixed olives and Tropea red onions.
Insalata Sicula (V/VGO) 8
Shaved fennel, orange, Tropea red onions, Taggiasca olives, fresh mint, EVOO, Sicilian oregano and grated ricotta salata.
Carbonara (VO) 13
Rigatoni, crispy guanciale, egg yolk, pecorino cheese and black pepper.
Ragú della Nonna 13
Egg pappardelle, slow cooked beef shin & pork belly ragù in a rich tomato sauce finished with Parmigiano Reggiano.
Norma (V/VGO) 12
Casarecce, homemade San Marzano tomato sauce, fresh basil, aubergine chips and ricotta salata.
Cacio & Pepe (V) 12
Tonnarelli, pecorino cheese and cracked black pepper. Add black truffles for 6
Porcini & Tartufo (V/VGO) 14.5
Egg pappardelle, porcini mushrooms, black truffles, Parmigiano Reggiano and fresh parsley.
Delicatezza Mediterannea 15
Tonnarelli, king prawns, courgettes, pangrattato, dill oil pearls and lemon zest.
Sapore di Mare 15
Casarecce, swordfish, cherry tomatoes, garlic, fresh basil, mint and crushed almonds.
Oro Verde 16
Paccheri, pistacchio pesto, stracciatella and red prawns tartare.
Arriminata 14
Rigatoni, broccoli cream, Sicilian sausage and taralli crumble.
Profumo Calabrese 14.5
Paccheri,‘nduja sausage, guanciale, Tropea red onions and pangrattato.
Pollo 15
Chicken Milanese with basil pesto & Rucoletta salad.
Salsiccia 14
Grilled Sicilian sausage with sautéed mixed peppers and Tropea onions in agrodolce.
Pesce Spada 18
Grilled swordfish steak with capers, Taggiasca olives, garlic, cherry tomatoes, fresh mint & toasted pine nuts.
Gamberoni 24
Grilled king prawns served with chili & garlic salmoriglio.
Spigola 19
Grilled sea bass served with raw marinated courgettes, shaved fennel, pink peppercorn and dill oil pearls.
Agnello 18
Lamb cutlets served with patate saltate and salsa verde.
All cuts are served with a choice of a sauce or butter and a side. Cuts are subject to availability and all weights are approximate.
Fillet 250g 45 | 500g 85
The prized and tender cut of
beef, exceptionally soft & lean.
Sirloin 300g 35 | 600g 65
Nicely marbled with a good
layer of top fat.
Tomahawk 600g 75
The “dinosaur” steak, grilled on the bone for maximum flavour.
Additional Sauces & Butters 3.5
Green Peppercorn/Gorgonzola cheese
Salsa Verde/Truffle Butter/Garlic Butter
Chili & Garlic salmoriglio.
Italian Piattini
An open-style kitchen dining experience built on piattini, heartfelt hospitality, and true craft. Where the joy of sharing is at the centre of the table. Inspired by the regional cuisines of Italy and the culture of piattini, Atrium is our vision of modern Italian dining.
Looking for an authentic Italian restaurant in Yeovil? Our restaurant brings the heart of Italy to your table with freshly prepared dishes, traditional recipes, and a warm, welcoming atmosphere.
Atrium Italian serves a wide variety of traditional and modern Italian dishes, including: pasta such as carbonara, bolognese, and seafood linguine, stone-baked pizzas with classic and gourmet toppings, Italian starters like bruschetta, calamari, and antipasti, indulgent desserts including tiramisu and panna cotta.
Our menu reflects regional Italian cooking and caters to different dietary needs, with vegetarian, vegan, and gluten-free options available.
See What’s Cooking
11-12 South Western Terrace Yeovil BA20 1NB
