Al Mazari - Speisekarte

Via G. Torres 7, 96100, SIRACUSA, Italy

🛍 Vino, Pasta, Carne, Pescare

4.2 💬 2234 Bewertungen
Al Mazari

Telefon: (+39)931483690,(+39)0931483690

Adresse: Via G. Torres 7, 96100, SIRACUSA, Italy

Stadt: SIRACUSA

Menü Gerichte: 5

Bewertungen: 2234

Webseite: https://www.almazari.it/

"It 's so understated, I didn 't even know it had been a Michelin Star for 15 years until afterwards. Pulling from the Sicilian playbook, a huge assortment of appetizers seafoods, meat balls, pasta and fish parade themselves in front of you. But the splash of fun is the amazingly charismatic Maitre 'd who makes you feel like a star and that you are having a one of a kind experience. Ate at a ton of restaurants in Ortigia but this was tops."

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Pericle Pericle

excellent cuisine in a refined and elegant environment.

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Bewertungen

Fausto
Fausto

Dinner. Very well. kind staff that makes you feel like a family.


Morgana
Morgana

wedge and enzo two fantastic hosts. dishes at the top .serata magnificent


Stefania
Stefania

ein wunderbares kulinarisches Erlebnis. inspiriert von sizilianisch-arabischen Einflüssen. perfetto. Speisekarte ansehen


Rio
Rio

The pasta was great especially the urchin pasta. The service was friendly and passionate that makes us comfortable. If the bread can be better that would be perfect.


Giacinta
Giacinta

great welcome! the waitress has been able to recommend! quality report great price! goose dishes, raw material of quality and Mediterranean scents! In addition to the form here there is a lot of substance!


Shaira
Shaira

Ohhh finally a great Sicilian cuisine. many delicacies cooked as a rule of art in the middle of ortigia. courteous and qualified staff and then especially so much but so much sympathy. I hope to return soon Speisekarte ansehen


Tennyson
Tennyson

Best restaurant in Siracusa and probably Sicily. The food, service, and atmosphere or absolutely incredible. It makes sense why it’s been a Michelin restaurant for 10+ years. If you want an amazing dining experience in Siracusa come to Al Mazari. You won’t regret it.


Caligola
Caligola

we were people have eaten fish meat so we tried a little everything really perfect service fast and courteous the girl in the room very good not to mention the owner exquisite person and perbene I highly recommend you do not get screwed by who does things approximately


Thomas
Thomas

It 's so understated, I didn 't even know it had been a Michelin Star for 15 years until afterwards. Pulling from the Sicilian playbook, a huge assortment of appetizers seafoods, meat balls, pasta and fish parade themselves in front of you. But the splash of fun is the amazingly charismatic Maitre 'd who makes you feel like a star and that you are having a one of a kind experience. Ate at a ton of restaurants in Ortigia but this was tops. Speisekarte ansehen

Kategorien

  • Vino Eine kuratierte Auswahl an erlesenen Weinen aus aller Welt, mit reichhaltigen Rotweinen, knackigen Weißweinen und eleganten Rosés, die perfekt zu Ihrem Essen passen. Genießen Sie das einzigartige Aroma, den Geschmack und die Komplexität jeder Flasche.
  • Pasta Freuen Sie sich auf unsere Auswahl an klassischen und zeitgenössischen Pasta-Gerichten, die alle mit frischen, hochwertigen Zutaten und geschmackvollen Saucen zubereitet werden, die in jedem Bissen das Wesen der italienischen Küche einfangen. Speisekarte ansehen
  • Carne Entdecken Sie unsere köstliche Fleischauswahl mit fachmännisch gegrillten Steaks, zartem Huhn und geschmackvollen Lammgerichten, die alle bis zur Perfektion gewürzt sind für ein unvergessliches Esserlebnis.
  • Pescare Freuen Sie sich auf unsere exquisiten Fischgerichte, die aus dem frischesten Fang des Tages zubereitet werden. Von gegrillten Favoriten bis zu herzhaften Eintöpfen feiert unser Menü den Reichtum des Ozeans mit Aromen, die jeden Gaumen erfreuen.

Ausstattung

  • Mastercard
  • Prenotazioni
  • Speisekarte
  • A Tarda Notte
  • Menü
  • Posti A Sedere

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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."