La Locandiera Di Palazzo Bellomo

Via Capodieci, 6 Accanto Museo Palazzo Bellomo, 96100, SIRACUSA, Sicilia Italia, SIRACUSA, Italy

🛍 Pasta, Pizza, Bistro, Mediterraneo

4.3 💬 4313 Reviews
La Locandiera Di Palazzo Bellomo

Phone: +33186995715

Address: Via Capodieci, 6 Accanto Museo Palazzo Bellomo, 96100, Siracusa, Sicilia Italia, SIRACUSA, Italy

City: SIRACUSA

Menu Dishes: 35

Reviews: 4313

"shows of local interest, with pieces of not great relief except for a painting of Mexican twist, but it is worth a visit to the beauty of the palace. sin that the sorrowing guardians do not worry or to remove pests growing on the stairs of the palace or to guard the rooms, sitting very fond of looking at the phone or chiacchering among themselves. will this type of public occupation end in Sicily?"

Full menu - 35 options

All prices are estimates on menu.

Secondi Piatti Di Pesce

Le Paste Fatte In Casa Di Pesce

Seafood

Salads

Main Course

Contorni

Antipasto Di Pesce

Rice

Soups

Cold Starters

Beef Dishes

Pasta

Secondi Piatti Specialità Di Pesce

Main Courses

Our Delicacies

Dolci Fatti In Casa

Dessert

Pasta Fresca(Fatta A Mano)

Fisch-Spezialitäten

Primi Piatti / Pasta Fresca

Primi Piatti

Bistrot Menu Available From 12.30 Till 5.45

Risotti

Portata Principale

Secondi

Secondi Piatti Di Carne

Santo Santo

Bel locale servizio disponibile e cordiale e buon cibo

Address

Show Map

Reviews

User
User

very good food, excellent prices, fantastic atmosphere


Agostino
Agostino

Ottima atmosfera e cibo fantastico, lo consiglio vivamente.


User
User

celery service and relaxing atmosphere. All very good. We'll definitely come back. View menu


Antonio
Antonio

Tutto bene ma avendo scelto un menù turistico a prezzo fisso non abbiamo beneficiato dello sconto


User
User

excellent first and pizzas very good and goose with optimal cooking. elegant location and optimal location.


User
User

excellent the raw and the first with the fresh sword. courteous and celery service. We'll be back the next day! View menu


User
User

local characteristic in an internal street of ortigia, professional service, kitchen and raw materials really good


User
User

nice renovation in the center of siracusa. maintenance like this. precious works on cu stands the announcement of a Mexican lamb.


User
User

shows of local interest, with pieces of not great relief except for a painting of Mexican twist, but it is worth a visit to the beauty of the palace. sin that the sorrowing guardians do not worry or to remove pests growing on the stairs of the palace or to guard the rooms, sitting very fond of looking at the phone or chiacchering among themselves. will this type of public occupation end in Sicily? 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.
  • 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
  • Bistro A cozy and casual dining experience offering classic and contemporary dishes, crafted with fresh ingredients. Enjoy rich flavors and intimate atmosphere, perfect for a relaxed meal with friends or family.
  • Mediterraneo Savor the vibrant essence of the Mediterranean with dishes inspired by the sun-drenched coasts. Enjoy fresh olives, vibrant herbs, rich olive oils, and a variety of seafood and grilled meats.

Amenities

  • Wifi
  • Mastercard
  • menu
  • Carta Visa
  • menu
  • Pagamento Con Carta

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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."