Settebello pizza special (Settebello)
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Settebello menu

The following information was recently updated on June 21, 2018

This chic pizza restaurant in downtown SLC is one of the best in the state for good reason; Settebello focuses on Pizza Napoletana – a thin crust style pizza made with soft dough cooked rapidly in a wood-burning oven. Moreover, to ensure the very best product Settebello also uses many fine imported ingredients: flour from Napoli, Italy; prosciutto cotto from Parma, Italy; prosciutto crudo from Parma, Italy and more!

Settebello menu

The following Settebello menu is dated June 2018:

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We are not affiliated with this business. Prices, ingredients, nutrition and menu options are provided only as a reference and may be outdated and incorrect. Always confirm prices directly with the listed businesses.

Settebello menu - pizza
Settebello menu – pizza
Settebello menu - salads
Settebello menu – salads
Settebello menu - antipasti
Settebello menu – antipasti
Settebello menu - drinks
Settebello menu – drinks

The above Settebello menu was provided directly by the restaurant.

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What are the hours for Settebello

Monday 11.00 a.m. – 10.00 p.m.
Tuesday 11.00 a.m. – 10.00 p.m.
Wednesday 11.00 a.m. – 10.00 p.m.
Thursday 11.00 a.m. – 10.00 p.m.
Friday 11.00 a.m. – 11.00 p.m.
Saturday 11.00 a.m. – 11.00 p.m.
Sunday noon – 9.00 p.m.

What else should I know about Settebello

Cuisine: Pizza
Don’t miss: Neapolitan style thin crust
Reservations: No
Parking: Minimal
Alcohol: Beer and wine
Service and atmosphere: Casual, waiter service

Where is Settebello located

260 S 200 W, Salt Lake City, UT 84101
(801) 322-3556
settebello.net


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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.