Jobi - Menu

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

🛍 Pasta, Europeo, Italiano, Siciliano

4.4 💬 2314 Reviews
Jobi

Phone: +33186995715,+393280851085

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

City: SIRACUSA

Menu Dishes: 35

Reviews: 2314

"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."

Full menu - 35 options

All prices are estimates on menu.

Pasta

Entrée

Dessert

Appetizer

Main Course

Starters

Soups

Cold Starters

Secondi

Fish Dishes

Dolci

Seafood

Pasta - Risotto

Secondi Di Mare

Fish Main Courses

Entrante

Ravioli

Main Courses

Pasta - Ravioli

User User

mediocre quality, difficult digestion for both commensali.

Address

Show Map

Reviews

User
User

excellent food, impeccable service and maximum courtesy. highly recommended


Victoria
Victoria

Delicious food!! Our waiter, Aladdin, was so helpful and friendly!! Wonderful dining experience!!!


User
User

friendly staff, excellent quality food. excellent appetizers like the sea caponata and the swordfish parmigiana. View menu


User
User

excellent quality of dishes, fresh fish, crocodied customer. good price quality ratio. Beautiful evening. Thank you.


Arancha
Arancha

La mejor comida casera italiana, producto de mucha calidad y excelente carta de vinos. Los que atienden, además, cercanos y amables.


User
User

simple environment, open kitchen, managers and foreign staff. very good dishes: tuna tartare, linguine with pistachio pesto and shrimp, penne alla norma, parmigiana fish sword... View menu


User
User

we had the pleasure of having lunch at the jobi on Easter day. What to say. very good, very helpful staff, attentive to our requests. the very cozy place. Congratulations to all. I'll see you again.


User
User

local managed by two delicious Tunisian boys who have known with intelligence to propose Sicilian cuisine respecting the tradition. Fish stew, octopus salad and super lucia octopus. I highly recommend it


Sarah
Sarah

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. View menu

Categories

  • 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. View menu
  • Italiano Savor the rich and diverse flavors of Italy with our menu, offering classic pasta, savory risottos, and traditional meat and seafood dishes, all crafted with authentic ingredients and passion. Buon appetito!
  • Siciliano Experience the vibrant flavors of Sicily with our menu, highlighting fresh seafood, sun-kissed vegetables, and aromatic herbs blended perfectly in traditional dishes from the heart of the Mediterranean.

Amenities

  • Wifi
  • Mastercard
  • menu
  • Carta Visa
  • menu
  • American Express

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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."