Ai Grani Antichi - Menu

Viale Giuseppe Agnello, 13 Parco Archeologico Della Neapolis, 96100,Sicilia Italia, SIRACUSA, Italy

🛍 Sushi, Pizza, Pasta, Europeo

4.2 💬 1498 Reviews
Ai Grani Antichi

Phone: +33186995715,+393358721087

Address: Viale Giuseppe Agnello, 13 Parco Archeologico Della Neapolis, 96100,Sicilia Italia, SIRACUSA, Italy

City: SIRACUSA

Menu Dishes: 35

Reviews: 1498

"special pizzas in an unthinkable place. the first experience in this pizzeria has positively disturbed the idea that pizza was always. the usual banal pizza. here the pizza is super and I highly recommend it!"

Full menu - 35 options

All prices are estimates on menu.

Tumminia, Perciasacchi, Maiorca

Starters

Pizze Speciali

Frozen Cocktail Beer

Vins Rouges

Small Pizza Ø 24Cm

Calzone

Pizza

Pasta

Entrées

La Piadineria

Piatto Degustazione Delicato 12€

Wrap

Secondi Di Pesce

Portata Principale

Secondi Di Carne

Raviolis Et Risotti

Deborah Deborah

good pizza, very friendly staff, great price

Address

Show Map

Reviews

Assunta
Assunta

Excellent pizza in a lively and country chic atmosphere.


Gerardo
Gerardo

great pizza, friendly atmosphere and impeccable service.


Manfredi
Manfredi

very kind and attentive staff food to our requests. I'll be back View menu


Živa
Živa

very good pizzeria, you can choose from three different types of flour. friendly and helpful staff


Manfredi
Manfredi

beautiful evening with music and exceptional pizza. I didn't taste the best pizza made with perciasacchi flour


Vito
Vito

pizzeria very close to the Greek theatre, you can get various pizzas with special doughs. owner always extremely kind, very nice local! View menu


Barbara
Barbara

everything perfect as always, from the cute place, to the friendly and attentive staff, to the really good pizzas, at the price in the average. recommended.


Rodney
Rodney

We really enjoyed this hidden gem. The welcome and the service were great and the ambience was very nice. The food was really good across the board and the pizza was exceptional.


Romeo
Romeo

special pizzas in an unthinkable place. the first experience in this pizzeria has positively disturbed the idea that pizza was always. the usual banal pizza. here the pizza is super and I highly recommend it! View menu

Categories

  • Sushi Delight in our exquisite sushi selection, featuring fresh ingredients, expertly crafted rolls, and traditional nigiri. Each bite offers a harmonious blend of flavors, promising a true taste of Japan.
  • Pizza Delve into our perfectly baked pizzas, crafted with hand-tossed dough, rich tomato sauce, and a blend of gourmet cheeses. Each slice bursts with fresh toppings, ensuring a delightful bite every time. View menu
  • Pasta Delight in our selection of classic and contemporary pasta dishes, each crafted with fresh, quality ingredients and flavorful sauces that capture the essence of Italian cuisine in every bite.
  • Europeo Delight in a culinary journey across Europe with our exquisitely crafted menu, featuring authentic dishes from France, Italy, Spain, and beyond, using the freshest ingredients to bring traditional flavors to life.

Amenities

  • Wifi
  • Terrazza
  • menu
  • Cocktail
  • menu
  • Mastercard

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"a dinner in general good, though with some dripping. the quality of raw materials is certainly excellent but not always appreciated at the most. I felt a bit on the roller coaster with a beaten finish. Although the place I like for its modern and minimal style, I find that there is a lack of personality and identity. the atmosphere is elegant and welcoming. the service was accurate, punctual and never intrusive. special mention to the sommelier who recommended me a great wine and a novelty for me, with the menu degotato. begins with a degotation of oil and focaccia. Stop, you can't leave! among other things all yeast from their products are very unified. the moment of the event is an explosion of flavors, three particular and delicious finger food, especially the enamelled fig. the appetizer provides tuna with figs and pistachios. He was melting in his mouth. pat the bowl with high edges, in which it was served, which made the ooo of knife and fork difficult and the experience less pleasant. the first small descent arrives. spaghetti (for my slightly back cooking) with black garlic, with chili oil and I could stop here because the goto of marinated and burrata shrimp was completely covered. the burrata, in fact, was not allowed. as if it had fallen by mistake, just to get the dish dirty. I sail with the curl, very soft, and a crumb to the olives, spectacular. in the dish also of caramelized onion, cucunci and a green apple frozen and fennel. The latter, personally, would have preferred it in puree, so as to tie everything better. start a new descent with dessert pre: a mango sorbet on the cocoa soil. More than anything was the ice flavored on something cocoa color from the unreceived goto. continue the vertiginous descent with dessert: a watermelon sorbet with ricotta cuffs and fresh fruit. also here of the flavored ice. for charity, ricotta and good fruit. but you can't define a dessert. Finally, it is clear, although partial, with the small pastry shop. a green apple jelly that knew of cooked apple, a kiss of a dama a little too hard and a creamy at the pistachio really good but that was already dissolved. I forgot that each dish had flowers, which did not add anything except decoration. No, thank you. Ultimately, as a client who loves to eat and as a professional who works with restaurants and hotels, I find that there are many good ideas that can be done better, and I know that it will be presumptuous, but I recommend to the chef to take a good pastry. because a sweet conclusion is everything that seeks the customer, as well as the last thing that will remember."