Dioniso - Menu

Alevante

➤ Largo Della Gancia 5, 96100, SIRACUSA, Italy

Pasta • Europeo • Pescare • Italiano

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"I had lunch in this lovely place with sea view background and my review is more than positive: from friendly and professional staff to dishes presented very well and very good and only in quantity. super recommended dessert! moderately right prices!"

Jobi

➤ Via Della Maestranza 58/64, 96100, Siracusa, Sicilia Italia, SIRACUSA, Italy

Pasta • Europeo • Italiano • Siciliano

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"No recognition of booking made when I said I had made a reservation. When compared to the choices on offer here in ortigia I decided to go somewhere else. I was looking for a restaurant with local food rather than hamburgers."

Il Tiranno

➤ Viale Montedoro 76, 96100,Sicilia Italia, SIRACUSA, Italy

Pasta • Caffè • Sushi • Frutti Di Mare

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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."

Retroscena

➤ Via Delle Maestranze 108, 96100, SIRACUSA, Italy

Pasta • Europeo • Pescare • Mediterraneo

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"Siamo entrati in questo ristorante per caso, attirati dalla fame e dal menù interessante. Dal mio punto di vista un ristorante senza infamia e senza gloria, menù interessante sulla carta che non riesce a mantenere la promessa. In 3 abbiamo speso 99€ mangiando: caponata, antipasto apprezzato da tutti per le verdure croccanti e l'aggiunta di miele alici fritte (non ricordo bene il nome), anche questo apprezzato da tutti. tentacoli di polpo con crema di patate, dal mio punto di vista un piatto non eseguito benissimo. Le patate erano collose, forse per creare la crema è stato usato un frullatore ad immersione. Il polpo era un po' tenace e la quantità era poca per un piatto che costa tra i 15 e 20 euro tonno scottato, la cottura del tonno non mi è piaciuta, sembrava che l'esterno fosse bollito invece che piastrato. Ho anche qualche dubbio se il tonno fosse surgelato, non sono sicuro e non ho chiesto alla cameriera. frittura mista di mare, classica frittura, fritta bene. due calici di vino e una bottiglia d'acqua Ho scelto 3 stelle per questo posto perché è sicuramente un ristorante che merita la sufficienza. Per il menù presentato e il prezzo mi aspettavo meno errori di quello che ho riscontrato nei piatti. Spero sia stata una serata sottotono!"

Macalle Sicilian Bistrot

➤ Via Santi Coronati 42/44, 96100, SIRACUSA, Italy

Pasta • Pescare • Dessert • Europeo

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"We were walking down the street and saw the sign on the wall that says this was a Michelin recommended restaurant so figured we 'd give it a try and made reservations. When we arrived they were warm and welcoming. The menu is decent size is centered around seafood and we enjoyed our meal. When the food came out the man who may be the chef or owner came out and explained the different items composing the dish. You don 't go here for quantity of food, you go here for the quality and flavors. The wait staff, it should be pointed out, is Americanized. Whenever people asked for something (and all the clients were, like us, English speaking) the waiter would give replies such as Right away! that we heard nowhere else in Italy. This was the first clue things might be a little different. When it came time to pay the credit card machine, again here and nowhere else on our travels in Italy, had options to add a tip to the card. Since we paid north of 125E for two including 4E per person coperto, and cognizant that Italians generally don 't tip, I did not tip. Looking at the machine the waiter frowned and said I guess you don 't support me this month. In sum if you want a nice dinner and an American waiter experience, this is the place to go."