Aguglia Persa - Speisekarte

a cozy and particular location, sure in the summer is suggestive the garden. discuss the good food service. to propose

very nice place, intimate and cared for. the courses were excellent both first and second. definitely the top agrigento

exceptional, no doubt. excellent dishes and carefully prepared, staff prepared, helpful and kind, right price. deserves a visit!

The restaurant is set in a beautiful, quiet garden in central Agrigento. Not cheap, but fine dishes in a stylish, romantic setting. Good service.

This restaurant boasts a very intimate location and good dishes. the service was very good. the menu offers interesting variations on the classic recipes, such as sardines beccafico in kataifi pasta.

Amazing atmosphere with the tables in an internal garden with plants and nice lighting. Food was amazing: the sardines made a favolosi starter. The sword fish was very tasty and very unusual. The chocolate cake was phenomenal

location Stupenda.... excellent service...we felt like at our house... the food we ate. ...sublime all based on fish....the lady who unfortunately I don't remember the name....a perfect hostess made us feel as said before as at home...cmq wonderfully all delicious a great applause to the cook

The Villa Athena recommended this restaurant, (better than theirs), and we needed a driver to get us there in confusing Agrigento. He dropped us off at some steps leading down to a very nice garden and restaurant outdoor space, with an interior all glass to the exterior. Nice menu, friendly enough staff, (for Sicily), and reasonable service. The food was excellent, well presented, in a nice interior. (Squeeky wood floors for some reason) We found that we were tired of gnocchi there, but it was good. Appetizers were also very good. We would go back if we were ever in Agrigento again! At 8 pm, we were the 1st diners there for awhile...

only compliments would be very reduced and stars are really few! here is my experience followed by the photos. I heard from some friends of this place and then I saw him compete at a farmed cooking show and so he got me very curious. we start from a very good entrée: a black cuttled meatball on ricotta foam and candy orange stews, then. appetizers: raw to the sharpness of the fresh rawness) and the sardines to beccafico that left me speechlessly from the croccandezza out to the heart (filled) very soft, then. linguine: curl and almonds with stems of parsley, super good and impeccable cooking not to mention the cream of almonds that tied everything impeccablely, then. ombryn fillet with field...