Olga Caffe E Cucina

Via Siracusa, 241, 96100, Syracuse, Italy

🛍 Carne, Cocktail, Cucina Contemporanea, Specialità Regionali Internazionali

4.9 💬 183 Reviews
Olga Caffe E Cucina

Address: Via Siracusa, 241, 96100, Syracuse, Italy

City: Syracuse

Menu Dishes: 35

Reviews: 183

"Locale piccolo ma accogliente, servizio veloce e personale cortese; bistecca buonissima."

Full menu - 35 options

All prices are estimates on menu.

Le Bruschette Di Olga

I Vini Rossi Siciliani

Pasta

I Vini Rossi Toscani

Dessert

Degustazione Formaggi (Da Nord A Sud)

I Vini Bianchi

Birra Alla Spina Paulaner

Entrées

Salads

Dinner - Pasta

Pizzen - Normal Ø 26Cm

Pizza

Salad

Paulaner Alla Spina

Fruitsappen

Main Course

Portata Principale

Il Bar

Carta Dei Vini - Le Bollicine

I Vini Rosati

Claudio Claudio

Molto, molto bene!

Address

Show Map

Reviews

ELENA
ELENA

Come sempre ottima esperienza e massima disponibilità.


User
User

nice and cozy. nice food. amazing products. great service!


User
User

beautiful and cozy. nice food. amazing products. great service! View menu


Valeria
Valeria

lovely and cozy. beautiful food. amazing produce. great service!


Alfio
Alfio

Locale piccolo ma accogliente, servizio veloce e personale cortese; bistecca buonissima.

Categories

  • Carne Explore our mouth-watering meat selection, featuring expertly grilled steaks, tender chicken, and flavorful lamb dishes, each seasoned to perfection for an unforgettable dining experience.
  • Cocktail Delight in our curated selection of cocktails, each crafted to perfection. From timeless classics to innovative new creations, enjoy a symphony of flavors in every sip. View menu
  • Cucina Contemporanea Experience a modern twist on traditional flavors with our Contemporary Cuisine. Artfully crafted dishes merge innovation with culinary heritage, offering a delightful fusion that's both familiar and exciting.
  • Specialità Regionali Internazionali Explore a diverse array of regional international specialties, from flavorful Asian dishes to savory European classics, offering a taste of authentic culinary traditions from around the globe.

Amenities

  • Wifi
  • Cocktail
  • menu
  • Pagamento Con Carta
  • menu

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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."