Vittoria's is the perfect restaurant to sample a real taste of Italy. Renowned for its high level of service and fresh Italian food, book online with Vittoria's on Leith Walk and experience over 40 years of history. You can now also book online at Vittoria's on the bridge and at La Favorita too.

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• Average price 2 courses:
   £12.90 (lunch)
   £12.90 (evening meal)
• House wine: £9.95 (carafe) per bottle

• High point: The bargain three-course lunch
• Low point: Overwhelming à la carte menu
• Food served: Mon–Sat 11.45am–2.30pm, 5–11pm; Sun 4.30–10pm
• Delivery: ask for details
• Open since: 1975
• Also offers: Children's portions, Children's high chairs, Takeaway, Pre-theatre menu, Post-theatre menu

This review appears in the The List's Eating & Drinking Guide 2008
– in the shops now or buy online.

Offering three courses for a fiver is a sure-fire way to please a crowd, and local office workers, families and pensioners pour in to Jolly Ristorante & Pizzeria on Elm Row to make the most of the large portions and low prices. A simple but substantial three-course lunch special commands a price tag of just £5.10, but you get what you pay for so don't expect a gourmet spread. Pastas include a beyond-basic penne bolognaise and tasty but overly oily wood-fired pizzas, such as the tomato and cheese margherita. Navigating the mammoth à la carte menu is tiresome – nearly 200 dishes are listed, with 44 pizza varieties alone to choose from. Endless meat, seafood and pasta dishes are available, including the pedestrian deep-fried prawns in filo pastry starter that screams 'store bought' and the creamy, super-salty main of tagliatelle with bacon and courgettes. Sickly sweet desserts range from traditional cakes to sorbets and ice-creams. Jolly's is a peculiar little place – some dishes are oddly presented (the popular pizza/pasta combo is a helping of pasta plonked beside half a pizza on a round wooden serving tray) and the 70s-style décor and artworks are equally offbeat. A print of the Mona Lisa, complete with stick-on moustache, says it all.