The True Food Kitchen Ventnor, formally known as Tramezzini, are delighted to announce that we’re opening our townhouse doors on Thursday 18th Nov at 6pm.

Our menu is for people who love global flavours, wrapped around the highest quality ingredients and creatively crafted by our team of award-winning chefs. Food is complimented by an extensive wine list, sake, beers and Japanese inspired cocktails.

 


 

The True Food Kitchen, Ventnor is situated in the Victorian town of Ventnor, one of the Isle of Wight’s most prestigious food destinations. Located opposite the Arts Club and birthplace of Edwin H Lemare, renowned organist and composer, our little restaurant – with big taste – has witnessed a few changes through the years. This cosy space has housed a shoe shop, a French delicatessen and more recently our former award-winning restaurant Tramezzini.

During 2020 Tramezzini closed and was reborn as the True Food Kitchen. We expanded our reach to include the Beach Café @ Castlehaven in Niton, where glorious summers are spent serving local seafood, lobster, Provence Rose and sun-inspired cocktails.

During winter 2020, we renovated our restaurant here in Ventnor, raising the ceilings, taking the walls back to raw, rustic stone and creating an open kitchen with a view of the chefs. Our favourite features are the copper façade of the kitchen, salvaged from the rooftop of Chale Abbey, the oldest domestic building on the Isle of Wight, as well as the violet and mustard stained glass window that can be seen through the kitchen at the back of the building. To this window, we pay homage with the gorgeous palette of “Purple Haze”, found on our Japanese inspired cocktail menu.

Our food menu is a high-class affair of locally sourced seafood, meats and vegetables and maximalist flavours that appeal to every sense. With a combination of Korean, Japanese, Thai dishes with meat, vegetarian and vegan options, there is truly something for everyone.

We very much look forward to seeing you here, at the True Food Kitchen, Ventnor.

 

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