Food Review: Passionate about value at Paulos’ Ristorante, Dinnington

Paulo Ferreira, Owner, Sam Wilson, Second Chef and Head Chef Carlos Abreu, pictured. Picture: NSST Paulo's MC 9
Paulo Ferreira, Owner, Sam Wilson, Second Chef and Head Chef Carlos Abreu, pictured. Picture: NSST Paulo's MC 9
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After over a decade at its Dinnington home, Paulos’ has become a local institution.

The eatery is run by joint owners Paulo Amaral and Paulo Ferreira – also the team behind the popular Sette Colli in Hillsborough.

Food review :Paulo's, Dinnington

Food review :Paulo's, Dinnington

The pair launched their vision of ‘Mexican food with Italian flair’ in the region 15 years ago, and their commitment to value and quality has earned them the title of The Star’s Italian of the Year 2018, as well as a slew of loyal diners.

It’s shortly before 7pm on a Saturday when we arrive at the restaurant, which is already impressively bustling. The greeting is warm; Paulo himself shows us to our table with a wide smile, where we scour the menu which, as promised, fuses Mexican and Italian together boldly, listing crespella pancakes right next to enchiladas. We decide to go right down the middle, ordering garlic bread with cheese, and a portion of chilli piquitos as a starter.

“We think the Mexican and Italian foods complement one another perfectly,” explains Paulo Ferreira.

“The 90s signalled the beginning of the Mexican food arrival, and we were keen to bring that to Sheffield. It was a crazy idea but it’s worked brilliantly.”

Paulos' Restaurant, Laughton Road, Dinnington. Picture: NSST Paulo's MC 2

Paulos' Restaurant, Laughton Road, Dinnington. Picture: NSST Paulo's MC 2

The garlic bread is very tasty, and the chilli piquitos are freshly fried, although a little lacking in seasoning. Our four-year-old’s ham pizza arrives and is promptly wolfed down, which is no small compliment.

For the main course my husband opts for a gorgonzola pollo – with wine, brandy, peppers, wholegrain mustard and cream. I order filletto rosini – a fillet steak cooked in demi glace, pâté , red wine, port wine, and served on a crouton. The food comes at a nice pace, and is filled with flavour. My steak is done perfectly medium rare, as requested, though it is swimming in sauce on the plate and the portion is absolutely huge.

The flavours are solid, really good, though the accompanying chips are a little disappointing.

The chicken is cooked really nicely, with plenty of cheese and wine flavours coming through, and again the portion is huge.

It’s clear Paulos’ has a strong emphasis on value, and the pair clearly want everyone to get their money’s worth.

What it lacks a little in innovation, it makes up for in good solid flavours, generosity, and fantastic service. By the time we leave, the place is packed.

Our mains and starters, plus a round of drinks, come to £62.40.