Pizzeria Caravaggio

Vincenzo Mirabella 6, SIRACUSA, Italy, 96100, SIRACUSA

🛍 Pizza, Pasta, Pescare, Pizzeria

4 💬 1013 Reviews
Pizzeria Caravaggio

Phone: +393899024625,+393993168976

Address: Vincenzo Mirabella 6, Siracusa, Italy, 96100, SIRACUSA

City: SIRACUSA

Menu Dishes: 9

Reviews: 1013

"Closed on Sundays. Lunch on Monday 8 May 2017 Great service and salads but one main course was only good, not great. One bottle of water, one bottle of really excellent Nero d'Avola €12.00), two times Insalata Mista great value as they were big and cost only €5.00 each), one Casarecce Caravaggio Melanzine e Zucchine Fritte, one special of roasted fish stuffed with vegetables and two coffees at no charge) cost €49.00. Dinner on Wednesday 10 May 2017 The owner told me last time that the restaurant was famous for its pizzas. This is a well deserved reputation. One bottle of water, one bottle of Sicilian Syrah and Nero d'Avola €18.00 discounted to €15.00), two times Caponata Siciliana, one Pizza Diavola tomatoes, mozzarella, spicy salami, sausage and olives) and one Pizza Norma tomatoes, mozzarella, aubergines and ricotta) cost €50.00. May 2016 Great authentic local food with wonderful service! Two starters, two mains, water, wine and coffees for under €50.00."

Full menu - 9 options

All prices are estimates on menu.

Salads

Rice

Salad

Red Pizzas

Sandwiches

Pizza

User User

that was absolutely delicious! What do you want me to say? the inkfish was super delicate and crisp. not chew! will definitely visit again before we go. a

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Reviews

tippecanoe44
tippecanoe44

Professional service, Mr spoke English fluently. The food was tasty, but without Italian „wow” effect. The restaurant is localized in quiet space, aside the main lane.


John
John

My wife, daughter and I are visiting Sicily, where we have had wonderful food. But this restaurant stands out : there is a very serious attention to freshness and flavor. Try the orecchiette con fungi y salsiccia. Marvelous.


TJR65
TJR65

We stopped here for lunch. Both the food and the prices were good. The service was friendly. It wasn't very busy when we were there, and we felt unhurried and relaxed. We were asked to pay in cash, so I am not sure whether cards are accepted. View menu


doubro67
doubro67

A great little restaurant just off the main busy streets, which means it is not so busy and the prices much more reasonable. The food was really good especially the sea food pasta. Very friendly, food arrived in good time and was enjoyed by all the family.


Marg
Marg

This is a great restaurant in the heart of Siracusa, so lots of atmosphere. The food was excellent, especially the pizza. We ate there twice during the 4 nights we were there. It was puzzling that there weren't more guests however, since the owner was also our server and very accommodating with selections. The service was excellent, too!


emd1040
emd1040

We had the Il Duello pizza, pasta pomodoro and risotto with king prawns and lemon zest. All were excellent. We are from NYC and experience high quality cuisine frequently. If you are here in Syracuse, don’t miss this place for lunch. Don’t be in a rush, the owner is a lovely man and you want to chat with him a bit. The Pizza was quite special. View menu


User
User

we had the most beautiful experience in this restaurant. we arrived a little before their opening time and were greeted by a beautiful man. we suspect that he was the owner because he seemed to do everything and was the only person in front of the house. we feel very welcome. with the menu options supported. they also have numerous gluten-free options.


minibouc
minibouc

The food was average and the setting would need more authenticity. The style was traditional but did not look genuine. However, the waiter was very nice. He offered reduced prices for children for regular items on the menu (I don 't mean children menu). He also gave our child painting material so that he could paint waiting for the food. The restaurant was not too busy, cool and quiet. So it gave us a nice break before hitting the busy and warm streets of Syracuse.


User
User

Closed on Sundays. Lunch on Monday 8 May 2017 Great service and salads but one main course was only good, not great. One bottle of water, one bottle of really excellent Nero d'Avola €12.00), two times Insalata Mista great value as they were big and cost only €5.00 each), one Casarecce Caravaggio Melanzine e Zucchine Fritte, one special of roasted fish stuffed with vegetables and two coffees at no charge) cost €49.00. Dinner on Wednesday 10 May 2017 The owner told me last time that the restaurant was famous for its pizzas. This is a well deserved reputation. One bottle of water, one bottle of Sicilian Syrah and Nero d'Avola €18.00 discounted to €15.00), two times Caponata Siciliana, one Pizza... View menu

Categories

  • 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.
  • 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. View menu
  • Pescare Delight in our exquisite fish dishes, crafted from the freshest catch of the day. From grilled favorites to savory stews, our menu celebrates the ocean's bounty with flavors to satisfy every palate.
  • Pizzeria Enjoy freshly baked pizzas with crispy crusts, savory sauces, and a variety of delicious toppings. Our pizzeria offers a wide range of traditional and gourmet options to satisfy all your cravings.

Amenities

  • Mastercard
  • Carta Visa
  • menu
  • Cani Ammessi
  • menu
  • Opzioni Vegane

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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."