"The place is picturesque, mixing popular Sicilian style and modernity, between the external courtyard and the internal furnishings with LEDs. The welcome entrée, if I'm not mistaken, was a sheet of fried rice with pea and anchovy cream, a little salted caramel to prepare the palate for what was to follow. The starter was a couscous based on fish broth with vegetables and seafood, tasty and balanced. Let's move on to the main dishes: busiate with tuna bottarga, prawns, dried tomatoes on pea cream and spaghetti with oyster cream, Avola almond milk, chilli pepper and lemon. The first was perfectly balanced by the flavor of the dried tomato and bottarga and by the sweetness of the pea base; the second was pure poetry. The oysters were one with the almond milk, creating an enveloping and delicate cream, made sparkling by the touch of lemon and slightly spiced by the chilli pepper. Bordering on the ineffable, it is an unforgettable dish that must be tried. We close the dinner with a dessert recommended by the owner, given that the pastry chef spent 6 months in France to study pastry making, and it shows. It was a sort of cheesecake with jam and fig and a crumble with vanilla ice cream: one of the best desserts I've ever tried. The owner is a very professional and nice young guy, willing to satisfy customer requests. The atmosphere created was intimate and convivial and certainly, if we were to return to Avola, Déjà Vu Bar Restaurant will be a guaranteed stop."
