Almyra - Speisekarte

Traversa Capo Ognina, SIRACUSA, Italy

🛍 Pizza, Pasta, Carne, Pescare

3.7 💬 2121 Bewertungen
Almyra

Telefon: +393272329712

Adresse: Traversa Capo Ognina, SIRACUSA, Italy

Stadt: SIRACUSA

Menü Gerichte: 5

Bewertungen: 2121

Webseite: https://almyra.eatbu.com/?lang=it

"5 stars are missing for the price slightly above the average (which in recent years has however increased). 1 appetizer, 1 first and two seconds, two glasses of wine 110€. However you eat well (which justifies the cost, since in other places where you ate malino we paid little less), delicious dishes, little choice in the menu, but in my opinion it is a sign of a particular care. nice place front door, recommended"

Ganze Speisekarte - 5 Optionen

Alle Preise sind Schätzungen auf Menü.

Vorspeise

Nachspeise

Antipasti - Vorspeisen

Rindfleischgerichte

Pizza

Оңалбай Оңалбай

pleasant place in Ognina, where to eat good food

Adresse

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Bewertungen

Αγαθοκλής
Αγαθοκλής

pleasant spartan location, on the sea. simple but good dishes.


Anne
Anne

pizzeria parking where happens along the port pizza not so good.


Peter
Peter

Nice location. Interesting more than picturesque. Food is good but not spectacular. Speisekarte ansehen


Tristano
Tristano

very kind and prepared staff. excellent service, delicious and fresh food! great suggestion for wine. they were sitting right away, even if we didn't book.


Grazia
Grazia

very good both pizza and dinner at the restaurant. You can also go for aperitif, even after a day at the sea or by boat. I find it, though, dear. for this I go a little


Рақат
Рақат

nice restaurant and pizzeria near the sea, romantic and intimate place, efficient and friendly service very helpful, simple and good cuisine, fresh raw materials and good wines Speisekarte ansehen


Mark
Mark

The setting is idyllic, overlooking the inlet/ harbour. We ate the best pizza we have ever had anywhere in the world whilst watching flamingos fly overhead. The food and atmosphere was relaxed and perfect. Already gone twice as we like it so much. Reasonable prices too.


Vincenzo
Vincenzo

Nice location right on the edge of Ognina little port. We choose this place for the restaurant but we found a really short menu with only few dishes, so we had pizza, a very good pizza. Wine selection not massive either but with some good bottles. Service at the top, very attentive and professional.


Piccarda
Piccarda

5 stars are missing for the price slightly above the average (which in recent years has however increased). 1 appetizer, 1 first and two seconds, two glasses of wine 110€. However you eat well (which justifies the cost, since in other places where you ate malino we paid little less), delicious dishes, little choice in the menu, but in my opinion it is a sign of a particular care. nice place front door, recommended Speisekarte ansehen

Kategorien

  • Pizza Tauchen Sie ein in unsere perfekt gebackenen Pizzen, zubereitet mit handgeworfenem Teig, reichhaltiger Tomatensauce und einer Mischung aus Gourmet-Käsen. Jede Scheibe platzt vor frischen Belägen und sorgt für einen köstlichen Bissen jedes Mal.
  • 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

  • Wifi
  • Mastercard
  • Speisekarte
  • Carta Visa
  • Menü
  • Parcheggio

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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."