Pourquoi Pas Aperitivi E Bistrot

Via Perasso 14/16, 96100, SIRACUSA, Sicilia Italia, SIRACUSA, Italy

🛍 Vino, Pasta, Pesce, Formaggio

4.8 💬 833 Reviews

Phone: +393286977398

Address: Via Perasso 14/16, 96100, Siracusa, Sicilia Italia, SIRACUSA, Italy

City: SIRACUSA

Menu Dishes: 5

Reviews: 833

Website: http://www.facebook.com/Pourquoi-pas-1001343296610553/

"ci siamo capitati per caso per un aperitivo (buonissimo) dato che stava vicino al nostro hotel e ci siamo tornati per cena. local piccolo e curato, zutati locali di altissima qualita,' personale gentilissimo. si percepisce la passione dei gestori, consigliatissimo! we stumbled on this place as he was close to our hotel and we thought we were an aperitivo, then we were again a diner. cozy and cooler place, high-quality local ingredients, very friendly hosts. they can feel all the passion that the owners in... strongly suggested!"

Full menu - 5 options

All prices are estimates on menu.

Dessert

Pasta

Seafood

Vegetarian

User User

bello, elegante, sofisticato, un aperitivo tra amici

Address

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Reviews

User
User

Ottima cena e proprietari e personale cordiali e disponibili


User
User

posto delizioso con ottimo cibo, cordialità e simpatia dai proprietari, tornerà sicuramente, altamente raccomandato


Gianluca
Gianluca

Ottimi sia il Food che il Beverages In questo momento di grande speculazione, il rapporto qualità-prezzo è rimasto ottimale. View menu


User
User

piatti speciali e deliziosi con materie prime di qualità. camera pulita. più del personale gentile. un'esperienza da ripetere


Franco
Franco

Un posto dove si incontrano l'armonia e il buon cibo. È tutto curato nei dettagli, dal servizio fino alle pietanze che risultano sempre buonissime.


nadiadU5574PS
nadiadU5574PS

Incredible restaurant! We literally cannot fault anything. Top end food without being pretentious. Service was impeccable, felt like I was at home! We will definitely be back! Thank you very much! View menu


Lucia
Lucia

Ristorante curato ed elegante, atmosfera rilassata e raffinata, gentilezza e cordialità, dai proprietari sino ai giovani camerieri, cucina gustosa, il palato rimane piacevolmente soddisfatto dai gustosi abbinamenti culinari! Lo consiglio con piacere!


User
User

Ricerca delle materie prime al top, preparazioni fantasiose come l'uovo pochet su burrata e uova di riccio, cocktail sempre nuovi non trascurando la stagionalità, che desiderare di più da un apericena eppure a questo bisogna aggiungere la cortesia di tutti gestori e collaboratori e un ottimo sottofondo musicale consigliato per tutti


User
User

ci siamo capitati per caso per un aperitivo (buonissimo) dato che stava vicino al nostro hotel e ci siamo tornati per cena. local piccolo e curato, zutati locali di altissima qualita,' personale gentilissimo. si percepisce la passione dei gestori, consigliatissimo! we stumbled on this place as he was close to our hotel and we thought we were an aperitivo, then we were again a diner. cozy and cooler place, high-quality local ingredients, very friendly hosts. they can feel all the passion that the owners in... strongly suggested! View menu

Categories

  • Vino A curated selection of fine wines from around the world, offering rich reds, crisp whites, and elegant rosés to pair perfectly with your meal. Savor each bottle's unique aroma, flavor, and complexity.
  • 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
  • Pesce 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.
  • Formaggio A curated selection of artisanal cheeses from around the world, featuring diverse flavors and textures that delight the palate. Perfect for sharing or savored individually with the ideal accompaniments.

Amenities

  • Wifi
  • Mastercard
  • menu
  • Carta Visa
  • menu
  • Prenotazioni

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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."